Pecan Sugar Cookies

Posted on by Debbie S. Brandt

IMG_5218These cookies are easy, fast and addicting! I chose this recipe (see below) to add to my repertoire and to provide a recipe on this blog that is simple and fast. I found delight in the use of only one bowl…unique, as it begins with dry ingredients, then adding butter and eggs. But it works. The only thing about the ingredients I felt was that the cookie needed salt. I made these three times, the first time following the recipe as it was.  The second and third time I added 1 teaspoon of salt, which improved the flavor.

I’ve added a few notes after making the recipes a few times:

  • When you make them, note the cooking time is much less;
  • I used lemon rind because I don’t have lemon extract in my pantry.
  • They need to be chilled for a long time…definitely more than one hour.
  • Also, on my third time around, I dipped them in chocolate…oohh-lala!  Nothing better.

Happy Baking!….. Onto a new cookbook for March.

 

 

 

 

Pecan Sugar Cookies

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking powder,
  • 1/2 cup sugar,
  • 4 oz. pound butter
  • 2 eggs lightly beaten,
  • 1/2 teaspoon lemon extract or 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract,
  • 3/4 of a cup chopped pecans

Notes:

  • 1 teaspoon SALT:
  • This recipe didn’t call for salt, but I chose to add 1 teaspoon of salt
  • ¼ Cup TORENADO SUGAR:
  • Prior to baking, I dipped the top of each cookie in Tornado sugar to add a bit more sweetness

Directions

  1. Sift the flour*, baking powder and sugar together in a large mixing bowl. (*Simply pour and shake the flour through a strainer)
  2. Add the butter, lightly beaten eggs, lemon extract (I used zest of one lemon), vanilla and chopped pecans.
  3. Blend thoroughly with hands* (*I used the paddle attachment on my mixer.)
  4. Place dough on a floured board and shape the it into two logs, each one and a half inches in diameter.
  5. Wrap each log in wax paper. Chill for 60 minutes or longer. (I chilled for 4+ hours)

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  1. Preheat the oven to 350°
  2. Slice each log crosswise into rounds, each about ½” thick, or slightly less. (I dipped the top of each cookie in Tornado sugar to add a bit more sweetness)
  3. Arrange rounds on baking sheet.
  4. Place in the oven and bake for 25 to 30* minutes or until golden brown. (I made these cookies 3 times and 17-18 minutes baked them adequately…any more time would burn them.)
  5. Remove and let cool. Yields about three dozen

 

 

 

 

Lemon Rind with Cheese Grater
Dough wrapped in logs
cut 1/2 inch thick
Prior to Baking

 

 

 

 

 

2 thoughts on “Pecan Sugar Cookies”

  1. They look good, Deedee. Sometimes, if unsalted butter is used, then additional salt is needed. But I, myself seldom use unsalted butter – and I usually add salt even if the recipe doesn’t call for it. I recently made some “Easy Brown Sugar Walnut Bars,” found on the internet. I doubled the recipe, using 8 oz. of butter, 1-1/2 cups flour, 2 cups brown sugar, 2 eggs, baking powder and soda, salt, vanilla and 2 cups of roughly chopped walnuts. The bars were delicious – moist and chewy.

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