Pecan Logs

Pecan Logs (Adapted from Martha Stewart)

2 cups raw pecans, toasted
2 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt
1/2 teaspoon baking powder
16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
1 1/4 cups confectioners' sugar, sifted
1 large egg
2 teaspoons vanilla

Place pecans into a food processor and pulse just until finely ground.

In a medium bowl, whisk together flour, salt, baking powder and half of the ground pecans.

In a large mixing bowl, beat together butter and confectioners' sugar until smooth and combined. Beat in egg and vanilla until well combined. Add dry ingredients and mix just until combined.

Using a tablespoon cookie scoop, portion out level balls of dough and place onto a parchment-lined baking sheet. Shape each ball into a 2 1/2" long log. Roll logs in remaining pecans to coat, then place onto parchment or silpat-lined baking sheets, spacing them about 1" apart. Place into the refrigerator to chill for 30 minutes.

Meanwhile, preheat oven to 350 degrees.

Place cookies into the oven and bake, rotating baking sheets halfway through, until the cookies are pale golden and the tops are slightly cracked, about 13 to 15 minutes. Remove from the oven and transfer cookies to a wire rack to cool completely.

Makes about 40 cookies.

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