April 14: Split-Second Pecan Cookies

Split-Second Pecan Cookies

Ingredients:
2 cups (9 oz) all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons (6 oz) unsalted butter, room temperature
2/3 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup finely chopped pecans
1/3 cup of your favorite preserves

1. Preheat the oven to 350 and place a rack in the center. Line 2 baking sheets with parchment paper or nonstick foil.
2. Mix the flour, baking powder, and salt together in a medium-size bowl; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and sugar on medium speed until light and fluffy. Reduce the mixer speed slightly and beat in the egg, vanilla, and almond extract. By hand or using the lowest speed of the mixer, add the flour mixture and stir until incorporated.
4. Divide the dough into 4 portions and shape each into a skinny log about 12 inches long and 3/4 inch wide. Roll the logs in pecans. Place 4 inches apart on the prepared baking sheets, 2 logs per sheet. With your fingers, press a long indentation down the center of the logs and fill with your favorite preserves. Bake one sheet at a time for 15-20 minutes, or until the logs begin to brown around the edges. Let cool on the baking sheets for 2 minutes. Using a serrated knife, cut crosswise slightly on the diagonal every 3/4 inch. Carefully separate into individual cookies and transfer to a wire rack to cool completely.

Dry Ingredients

Adding the egg

Adding the flour mixture

I think 12 inches would be too skinny

Before...

and after

 Thoughts: I typically don't like making roll out cookies just because it's a pain. The counter gets gross and and I hate spreading them out especially with a rolling pin. These luckily didn't require it even though the counter did get a little gross. I didn't measure out the preserves, I just used as much to fill 4 logs. I made two without the pecan crust. I used seedless strawberry and seedless red raspberry jams. They went in for about 17 minutes. Patrick liked this cookie, but I didn't. I'm not crazy about nuts or jelly...