Tasty little cookies that go perfect with a glass of fine aromatic tea, cold milk, fresh coffee or hot chocolate. Easy to prepare, and last long.
Sweet Butter Pecan Cookies
- 100 g (3 ½ oz) unsalted butter
- 100 g (3 ½ oz) icing sugar
- 80 g (2 ¾ oz) granulated sugar
- ½ tsp salt
- 150 g (5 ½ oz) pecan nuts
- 175 g (6 oz) plain flour
- 1 tsp baking powder
- 1 egg
- Cornflour, for dusting
- On a work surface, rub the butter into the icing sugar, granulated sugar and the salt with your hands, working quickly so the butter doesn’t get too warm. Finely grind half the pecan nuts, then roughly chop the remainder.
- Sift together the flour and backing powder into the butter mixture and work in. Mix the ground and chopped nuts into the dough.
- Add the egg and knead, again working quickly so the butter doesn’t get too soft and the dough doesn’t become sticky.
- Dust your hands with flour and roll the dough into a 5-cm (2-inch) diameter roll. Chill in the refrigerator for 1 hour.
- Meanwhile, preheat the oven to 180 °C (350 °F). Lay a piece of baking paper on the base of a baking tray. Cut the dough into 2-cm (¾-inch) thick slices and spread them out on the tray, leaving a little space between them to allow for spreading.
- Bake in the preheated oven for about 20 minutes, until nicely golden color. Remove from the oven and leave to cool. They can be stored for several days in an airtight container.
- Serve with cold milk, fresh coffee or hot chocolate.
For chocolate biscuits, work 200 g (7 oz) of chopped plain or white chocolate into the dough with the nuts, then bake as directed.