Brown Sugar Pecan Refrigerator Cookies
Ingredients
- 2 sticks or 1 cup unsalted butter softened
- ½ cup light brown sugar
- ¾ cup confectioners’ sugar
- 2 ½ cups +2 teaspoons bread flour
- 2 ½ cups + 2 ½ tablespoons cake flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups pecans finely ground
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 large egg white to be used as glue
- Pecan halves for garnish
Instructions
- Preheat the oven to 375° F. In the bowl of an electric mixer using the paddle attachment, cream the butter and sugars until the mixture just begins to lighten in color.
- In another bowl, whisk together the flours, salt, baking soda and pecans. Set aside.
- Slowly add the eggs and vanilla to the butter and sugar mixture, and mix on low speed until well blended.
- On low speed, add the flour mixture, mixing until just combined.
- Divide the dough in half.
- Form each half into a log 13 inches long. Wrap each log in plastic wrap and chill for at least 3 hours or until firm.
- Slice each log crosswise into ¼-inch thick slices and place them on a sheet pan covered with parchment paper. Using a pastry brush, brush some egg white in the middle of each cookie. Place 1 pecan half on top of each cookie, pressing gently to adhere.
- Bake the cookies for about 9 to 12 minutes or until the bottoms and edges are light brown. Allow the cookies to cool on the sheet pan for 5 minutes before removing and placing them on cooling racks.
Notes
Makes approximately 100 cookies