Pecan Checkerboard Cookies

There are a lot of instant slice-and-bake cookies out there, but this cookie is special. Let’s face it: when you bake your own cookies from scratch, enriched with cocoa and the toasty note of pecans, you become the ultimate rock star in your kitchen. Make it on a rainy day when you have some time and freeze. Slice and bake as you want. Two cookies for a snack or two dozen to bring to a party or gathering.

CookiesHoliday & Special Occasion








1 cup
Fisher® Pecan Halves
1-1/2 cups
1/2 cup
powdered sugar
1/4 teaspoon
kosher salt
3/4 cup
(1-1/2 sticks) cold unsalted butter, cut up
1 teaspoon
1/4 cup
unsweetened cocoa powder

Food Safety Instruction

Wash Hands
Rub Produce
Wash Surface


  1. Pulse Fisher® Pecans in food processor until finely chopped. Remove half the nuts for later use. Add flour, sugar and salt to remaining nuts in food processor; pulse until finely ground. Add butter; pulse until coarse crumbs form. Add vanilla and 1 tablespoon water; process until dough comes together. Transfer about half the dough to clean work surface. Add cocoa to remaining dough in food processor; pulse until combined.
  2. Shape vanilla dough into 8x2-inch log; cut in half lengthwise. Repeat with chocolate dough to create 2 strips of each flavor. Arrange 1 vanilla strip next to 1 chocolate strip; press together. Place the remaining vanilla and chocolate strips on top, so the 2 flavors alternate like a checkerboard. Press dough together to form 1 solid log. (Moisten strips with a little water to help them stick, if necessary.)
  3. Spread a large sheet of plastic wrap on work surface and cover with reserved nuts. Gently roll and press dough to coat the outside with nuts. (Moisten dough with a little water if nuts do not stick.) Wrap dough in plastic, twist ends firmly to seal. Roll gently on counter to form an even cylinder. Refrigerate 1 hour or until firm.
  4. Heat oven to 375°F. Unwrap dough and cut into 1/3-inch-thick slices using sharp knife. Arrange cookies 1 inch apart on cookie sheets. Bake 8-10 minutes or until bottoms are lightly browned. Cool on pan on wire rack.



To freeze dough, wrap tightly in several layers of plastic wrap for up to 2 months.
For an impressive dessert, sandwich 2 cookies with butter pecan or dark chocolate ice cream.
Substitute 1-1/2 teaspoons almond extract for the vanilla.