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Butter Pecan Icebox Cookies

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Buttery, nutty icebox cookies with a crisp edge and tender, chewy center, featuring warm caramel notes and toasty pecans.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup finely chopped pecans
  • 2 tbsp granulated sugar (for rolling)

Instructions

  1. Beat the softened butter and brown sugar together until light and creamy, about 2 to 3 minutes.
  2. Add the egg yolk and vanilla extract, mixing until fully combined.
  3. Whisk together the flour and salt in a separate bowl.
  4. Gradually add the flour mixture into the butter mixture until a soft dough forms.
  5. Fold in the finely chopped pecans with a spatula until evenly distributed.
  6. Divide the dough in half and shape each portion into a log about 2 inches thick.
  7. Roll each log in the granulated sugar and wrap tightly in plastic wrap. Refrigerate for at least 120 minutes.
  8. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Slice the chilled logs into 1/4-inch thick rounds and arrange on the prepared baking sheet.
  10. Bake for 12 to 14 minutes until the edges are lightly golden.
  11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

For even slices, chill logs until very firm and use a sharp knife warmed under hot water before slicing.

Nutrition

Keywords: butter pecan cookies, icebox cookies, fall dessert, holiday cookies, make-ahead cookies

Find it online: https://swifttasty.com/butter-pecan-icebox-cookies/