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Pecan Logs

Nutty and delicious, these pecan logs are a great conclusion to any meal.

  • yield: Makes about 4 dozen

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Ingredients

  • 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

Directions

  1. Step 1

    Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Holiday Cookies 2005, Special Issue Holiday 2005

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Reviews (20)

  • 2cbrenda 1 Feb, 2011

    Has anyone tried these cookies? There are a dozen comments about salt and butter and none about the the taste/quality of the cookie! If you have made the cookie, I sure would like to hear how they taste. I always check comments before I make a cookie because I value the reviews of other people. It saves a lot of time in deciding which ones to try.

  • mykele 31 Jan, 2011

    The measurement for the coarse salt is correct. You always twice as
    much coarse as table salt. That is a standard culinary rule.
    Unsalted butter is much fresher and additive free than salted butter.
    mykele

  • SimpleGirl 31 Jan, 2011

    Use regular salted butter (I only buy one type, and the same brand for years) and use only about 1/2 tsp of salt. You don't need much to counter the sweetness.

  • llamalady1 31 Jan, 2011

    unsalted butter contains less water than salted butter

  • ojolie 31 Jan, 2011

    The amount of salt could just be a mistake altogether. I'm surprised that with all of the postings through the year that the site hasn't made any comments or suggestions. Baking is a science and we truly need the right amount of ingredients to insure a tasty outcome.

  • jkgasser 31 Jan, 2011

    Depending on brands a stick of butter could have as much as 1/4 t. of salt, so if the recipe calls for unsalted and you use salted they could be way to salty.FYI

  • jkgasser 31 Jan, 2011

    I've tried these before and didn't find a problem with the amount of salt. I always use unsalted butter, because different brands of butter are more salty and you will know exactly how much you use. Does that make sense? I hope so. Happy baking.

  • mykele 28 May, 2010

    harvard44, I too have been printing out many of the recipes this past month
    and many are from at least two year ago. You are my kind of "baker"
    Wish we could e-mail once in a while. I enjoy sharing good cooking methods
    and ideas. myke43@msn.com

  • harvard44 24 May, 2010

    Agree, Mykele! I have already saved nearly every cookie and quick-cook recipe sent out in the "dailies" this month. Liked 'em the first time I saw 'em... PS - so right about unsalted butter and kosher salt.

  • mykele 23 May, 2010

    I can't believe that I have a chance to again comment on this recipe more
    than a year later. Mom, When using Kosher salt, it is additive free and
    less "strong" than table salt. I always use unsalted butter in baking as
    it iss indeed fresher and flavor is brighter. It would be nice to see less
    repeeats for recipes and more truly new ones. Mykele

  • Lovethemsweets 8 Feb, 2009

    To mom and everyone else interested. My husband is a chef and says unsalted butter is always preferred because it is a better, fresher product. He says it's always better to use the unsalted butter and add kosher salt. This is why so many recipes ask for unsalted butter. Just FYI.

  • mykele 1 Feb, 2009

    To mom7....now you have saved mega minutes for us all...thank you.
    The solution was so obvious that no one saw it before...See, we
    do learn from each other.

  • mom7 31 Jan, 2009

    I will try these today. I rarely use unsalted butter in my baking. I just cut back on the salt. This seems like way too much salt. When a cookie calls for refrigerating the dough and then rolling or shaping it, I refrigerate it flattened out and then cut it into equal size squares, or in this case rectangles, and then it only requires a little bit of shaping by hand. Will definitely be drizzling with chocolate.

  • JacqJacq 30 Jan, 2009

    I did you use unsalted butter and I used Kosher salt. I have to try and redo this recipe, which should be within the next few days. Don't get me wrong, the cookies were still very good.

  • mykele 30 Jan, 2009

    Ladies, the rule with salt is You always use twice as much coarse/Kosher
    salt aas regular table salt in any recipe. Many prefer coarse salt as it
    does not contain anti-caking ingredients so is much more natural and has
    a better taste as it is not "contaminated" with chemicals. Using unsalted
    butter helps you control the actual salt in any recipe. I have many years
    of cooking experience behind me and I am constantly learning all that
    I can to improve the results .

  • euni 30 Jan, 2009

    If you used regular table salt instead of coarse salt as in the recipe and you did not use unsalted butter then the cookies would have been way too salty.

  • 1Toffy 30 Jan, 2009

    Martha is not at all shy about the use of butter, and plenty of it. I rarely use UNsalted butter, but I do cut back on the amount of any added salt in the recipe, at least by half. I judge the salt to the flour amount and not always to the salted butter. I think I would roll the dough into logs to begin with, chill then cut and fiddle with them then roll in the pecans. After baking drizzling with melted choc would be great visually and in taste.

  • coolban3 30 Jan, 2009

    Every good cook(lilke Martha)knows unless stated, use unsalted butter. I learned this through mistakes also. i am baking a batch for church and will state how my turns out.

  • shesmom 3 Jan, 2009

    Did you use unsalted butter? That may have been why they were salty.

  • JacqJacq 28 Sep, 2008

    Made these the other day and I think 1 1/2 teasp is way too much for the salt, I did one teasp and it was still too much. My first batch spread out a bit in the oven, even after I refrigerated them so I froze the second batch and they were better. I think next time I'm going to only add 1/2 of salt and 1 1/4 of butter and see what happens. Maybe the salt and baking powder are mixed up. Overall they were good but very, very buttery.