Recipes
Pecan Checkerboard Cookies
- Yield: 48 Servings
- Prep Time: 15 Mins.
- Cook Time: 10 Mins.
- 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.
Ingredients
- 1-1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup powdered sugar
- 2/3 cup Fisher® Pecans, finely chopped, divided
- 1-1/2 stick (6 ounces) unsalted butter, cubed and chilled
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
Directions
- 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.
- Make 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 dessert!
- Tip: Want more of an “Italian bakery” flavor for this cookie? Substitute 1-1/2 teaspoons almond extract for the vanilla!
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