Pecan Log Cookies. Roll warm cookies in confectioners' sugar; cool on wire racks. Cookies should be pale golden and slightly cracked. Sift icing sugar over cookies before. Sift confectioners' sugar over cookies before serving, if desired. Home > Recipes > Cookies > Pecan Log Cookies.

Cool, then roll in powdered sugar. Place logs four inches apart on an ungreased cookie sheet. Stir jam until nearly smooth (snip any large pieces of fruit if using apricot preserves). You can cook Pecan Log Cookies using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pecan Log Cookies

It's 1 1/4 cup of flour.
Prepare 1/3 cup of finely ground pecans.
Prepare 1/4 tsp of salt.
You need 1/2 cup (1 stick) of butter, at room temperature.
Prepare 1/3 cup of sugar.
Prepare 2 tsp of vanilla extract.
It's 2 tsp of heavy cream ** optional see note.
It's 1 of bowl of cold water.
You need 1 cup of finely ground pecans- for rolling/coating.
Prepare 1/2 cup of semi chocolate.
You need 1 of ** I have nerve damage in arm/wrist/hand and I now add heavy/whipping cream to make the dough more pliable and easier to shape.

Using on/off turns, finely chop pecans. These buttery, salty-sweet slice-and-bake cookies will delight the butter-pecan lover in your life. For extra crunch, evenly coat both dough logs with turbinado sugar before slicing them into rounds. The dough can be made up to two days in advance if stored in the refrigerator.

Pecan Log Cookies instructions

Preheat oven to 350°F. Line large baking sheet with parchment paper or lightly grease it..
In a small bowl stir flour,ground pecans, and salt until combined..
In a large bowl, beat the butter and gradually add sugar and beat until fluffy. Add vanilla and beat until smooth and creamy...about 2 minutes..
Stir in flour mixture with heavy cream (if using) until combined..
Pinch off pieces of dough with rounded teaspoon. Form dough into a log..
Dip log in water and then roll in ground pecans to coat, using 1/4 cup of ground pecans at a time so they don't get too wet. Press pecans onto cookie to thoroughly coat. Reshape logs and place on prepared baking sheet..
Bake for 10- 15 minutes, or until lightly golden. Cool on wire rack..
Melt the chocolate in the top of a double boiler, dip one end of cooled cookie in chocolate and place on baking sheet lined with wax paper. Cool in fridge until chocolate is set..
Enjoy!!!.
Makes 2 1/2 to 4 dozen depending on how large or small you make the logs.

In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Combine powdered sugar and milk powder and set aside. I don't know where she got the recipe but these cookies are melt in the mouth and I would sneak and steal them from the cookie jar every Christmas while growing up!