Pecan Log Cookies Recipes

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

TENDER PECAN LOGS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle., Shape 1/2 cups into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.

PECAN LOGS

Steps:

• Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
• Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix untiljust combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
• Roll tablespoons of dough into 2-inch-long logs. Rolllogs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
• Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners' sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.

PECAN ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.

PECAN LOG COOKIES

Steps:

• Preheat oven to 350°F Using food processor, finely grind pecans and set aside.
• Whisk flour, baking powder, and salt in medium bowl and set aside.
• Using electric mixer, mix butter and icing sugar on medium, until pale and fluffy (about 2 minutes).
• Add egg and vanilla, mix until combined.
• Reduce speed to low and add flour mixture and half of pecans, mix until just combined.
• Wrap dough in plastic and refrigerate until cold, about 30 minutes.
• Roll tablespoons of dough into 2" long logs. Roll logs in remaining pecans. Place on baking sheet lined with parchment paper, about 1" apart.
• Bake cookies about 14-15 minutes, rotating pan halfway through. Cookies should be pale golden and slightly cracked.
• Transfer to wire rack to cool, about 5 minutes.
• Sift icing sugar over cookies before serving.