Believe me, I know 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 the toasty note of pecans and cocoa, you become the ultimate rockstar 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.
1-1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup powdered sugar
2/3 cupFisher® Pecans, finely chopped, divided
1-1/2 stick (6 ounces) unsalted butter, cubed and chilled
1 teaspoon vanilla extract
1/4 cup cocoa powder
Preheat oven to 375°F.
Make the dough:In
the bowl of a food processor, pulse together the flour, salt, sugar and 1/3 cup of the pecans. Pulse in
the butter. Pulse in 1 tablespoon water and the vanilla. Process until the
dough comes together. This is your vanilla dough. Transfer slightly more
than half of the dough to a flat surface. Press the vanilla
dough into a rectangle that’s about 8-inches long, 2 inches wide and an
inch high. Using a knife, cut it in half lengthwise and set aside. Sprinkle
the cocoa powder over the remaining dough in the processor and pulse until
combined to make your chocolate dough.
the checkerboards: Press the chocolate dough into a
rectangle that’s about 8-inches long, 2 inches wide and an inch high. Using a
knife, cut the rectangle in half lengthwise. Put one vanilla strip next to a
chocolate strip. Place the other chocolate log on top of the vanilla and the
other vanilla on top of the other chocolate. That way, the two flavors/colors
alternate, like a checkerboard. Be sure to press the logs into each other
so that they form one solid piece. Moisten the strips with a little water to
help them stick if they aren’t holding together.
Add the remaining pecans: Spread a large sheet of plastic wrap on the flat
surface and sprinkle with the remaining pecans. Gently pick up the cookie log
(now stuck together as one) and press the dough in the pecans to coat the
outside. Again, if the nuts don’t stick, moisten the dough with a little water. Wrap the plastic around the dough and roll
gently on the counter to form a log. Refrigerate for 1 hour or until firm
enough to slice.
Bake: Slice the dough into 1/3-inch thick rounds and arrange on
a baking sheet with space between each. Bake 8-10 minutes. Cool.
Tip: This is a truly
my go to cookie dough. Butter, nuts and other naturally fat-rich ingredients
absorb freezer flavors easily. This dough freezes brilliantly as long as the
dough is tightly wrapped in 2-3 layers of plastic.
Tip: Make ice cream sandwiches using butter pecan or
dark chocolate ice cream as the filling for an unusual and visually stunning
Tip: Want more of an “Italian bakery” flavor for this
cookie? Substitute 1-1/2 teaspoons almond extract for the vanilla!