Pecan Crusted Cookies

Classic sugar cookies are always a hit and these pecan crusted cookies are an even better choice. For the nut lover in the family, I make these from time to time. Each time I make them, the family loves them and they fly off the counter before they have had a chance of cooling down properly.

The Ingredients for Pecan Crusted Cookies

The basic cookie ingredients with an addition of some pecans and you have yourself a scrumptious butter cookie.

The Ingredients List for Pecan Crusted Cookies

• Cookie Batter
• 1 cup unsalted butter 
• 1 cup sugar
• 1 egg (at room temperature)
• 1 teaspoon almond essence 
• 2 1/4 cups flour
• pinch of salt
• 1 tablespoon cinnamon 
• 1/2 teaspoon baking powder
• 1/2 cup finely chopped pecans 
• Pecan Coating
• 1/2 cup finely chopped pecans 
• 1/4 cup Demerara sugar
• 1 tablespoon cinnamon 

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The Butter and Sugar Mix

Let’s start with getting the butter and the sugar mixed together. If your butter is at room temperature, it will be much easier to whip it and combine the sugar into it. Add the butter and the sugar into a large mixing bowl. Using a hand blender or a whisk, mix the sugar into the butter until it is light and fluffy.

Once that is done, let’s add our egg to the butter. Make sure your egg is at room temperature. Else, it tends to cause the butter to start to get cold again and doesn’t mix in well.

Next, we can add the almond essence. I find this gives the cookies a very unique and delicious aroma and flavour.

The Dry Ingredients

Add cinnamon powder to the bowl and mix it in. Next, add the baking powder to the bowl and mix it in. I find it easier to mix the dry ingredients one at a time rather than mix them together in a separate bowl. Add 2 and 1/4 cups of all purpose flour to the bowl and mix in well so you have a smooth cookie dough. Lastly, add 1/2 a cup of finely ground pecan bits to the bowl and mix so they are evenly distributed.

Rolling the Cookie Dough

Sprinkle some flour onto a clean counter and place the cookie dough on it. Using both hands, gently roll the dough so you have a thick log. Divide the log into 2 halves and roll each of the halves into an 8 inch log.

Place some plastic wrap on the counter and gently lift the cookie dough log onto it. Roll each of the logs into the plastic wrap and place them in the fridge for about 30 mins to allow the butter to harden.

The Pecan Crust

While the cookie dough is cooling down, in a small bowl, mix together the remaining 1/2 cup of pecan bits, the demerara sugar, and 1 teaspoon of ground cinnamon. Pour the mixture onto a piece of parchment paper and roll the now chilled cookie dough logs onto the pecan sugar mix, ensuring that the entire log is covered in the pecan sugar mix.

Using a sharp knife, or a pizza cutter, cut the log into 1/2 in cookies and gently place them on a parchment lined baking tray.

Baking the Pecan Crusted Cookies

Preheat the oven to 350 degrees F.

Place the baking tray onto the middle rack of the oven and bake them for about 18 minutes. Or until the cookies start to brown a little from the sides. Be careful not to overbake them or they will burn quickly. Once they are done, remove them from the oven and allow them to cool on the baking tray for 2-3 minutes. Then gently lift them and place them on a cookie rack and allow them to cook down completely.

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