Yeah I know, you probably thought it was all empty promises. That I really wasn't going to start up this blog again, and I know this has been keeping you up at night (for me, it's been my awful upstairs neighbors--like, why are you moving/building/destroying furniture at 2am?!). But don't even worry about it--I am so here, for you, for real! And my excuse for not posting promptly isn't laziness this time (or not exclusively laziness, I should say). I've just been working on retouching the photos to make them look real nice and purty for you. So what I'm saying is, it's all going to be better than ever! First step on the road to improvement--these Pecan Logs, in that they are better than those lame Icebox Spirals and Bull's-Eyes of the last post. One step at a time. The next cookie is even better than these, so get pumped!
But some things haven't changed. I still primarily chose to make these cookies because they didn't require an extra trip to the grocery store, since I still had pecans left over from making this totally insanely incredible Pecan-Pumpkin Pie with Bourbon Whipped Cream. I don't really have a recipe to link to that, since it was a combination of several recipes, and a lot of people were involved and a lot of drinking was involved, so I'm not even sure everything that went into it. But it was good!!! Just imagine--bottom layer pumpkin pie, top layer pecan pie. They actually ended up totally mixing together, as a result of poor judgement and drinking the bourbon instead of cooking with it, but seriously who gives a shit. It was goooooood!!!
Sorry about the tangent, but I mean come on, pie, pie pie, piepiepie. Maybe I should make a pie blog next. I don't know if my arteries, stomach, or wallet could really handle that though, to be honest. OK OK OK, cookies, let's talk.
These are real classic shortbread cookies with pecans both on the inside and the outside. I was worried that they hadn't fully baked through, since for some reason I always have that issue when making shortbread. But after letting these cool and waiting a few hours, they hardened up and really lived up to their category of "crumbly and sandy".
One thing I'd like to mention (which Martha already did in in the header notes, and I totally ignored): Try not to over grind the pecans. They very quickly release their oils and then clump together and don't really integrate into the dough that well, and definitely are difficult to roll onto the outside of the dough. I was about 2 microseconds away from total pecan butter--not that that would have been a bad thing, but it would have botched this recipe for sure.
They're cute though, huh! All lined up like little poops. Sorry! Another note: the dough is a little tricky to roll into an even log shape, especially if it warms up. The less you handle the dough the better. I rolled it into a ball and then a quick roll between my palms to make the log shape. Then dump it into the pecans and roll it about. Side note: I once went to a very very real Chinese food restaurant that served a dessert that they called "Ass Rolls About." It had something to do with a donkey rolling in the dust or something, but I mean come on, really? I was about to do a quick google search on Ass Rolls About, but then remembered I'm at work, and that might not be a smart choice.
And voila. They are cute and taste nice. Very good for a cookie exchange between friends, since those are coming up. Also good for a cookie exchange between your hand and your mouth (sorry, is that a double entendre?). They're good. Nothing other worldly, but good, cute, and simple--JUST LIKE ME. (Ok, only the last of those 3 things is actually true...)
Makes about 4 dozen
- 2 cups pecans (about 5 1/4 ounces), toasted
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups confectioners' sugar, sifted, plus more for dusting
- 1 large egg
- 2 teaspoons pure vanilla extract
- 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 until just combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
- Roll tablespoons of dough into 2-inch-long logs. Roll logs 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.