Easy Slice and Bake Butter Pecan Cookies
Ingredients
- 1 cup pecans, toasted + 1 tablespoon butter
- 4 oz. unsalted butter, room temperature
- 1/2 cup coconut sugar
- 1 large egg, room temperature
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg white, for egg wash
- turbinado sugar for rolling, use as much as needed
- 8 oz. dark chocolate, chopped and melted
Preparation
Preheat oven to 325F. On a parchment-lined sheet, add pecans and 1 tablespoon butter and toast for 5 minutes, stirring once. Remove from oven, let cool slightly, and chop pecans lightly.
In a large bowl of a handheld or stand mixer, cream together butter and sugar on medium-high until fluffy, then beat in egg.
Add flour, spices, and pecans and beat until combined and the pecans break up a bit. It will be a stiff dough.
On a lightly floured surface, knead dough for 30 seconds, form it into a ball, and split dough in half.
Roll into 2 logs, wrap tightly with plastic wrap, and place in fridge for up to 2 hours.
Preheat oven to 350F and line a baking sheet.
Whisk the egg white until frothy Remove from fridge, coat each roll of dough in whisked egg white, and roll in turbinado sugar.
Slice about 1/4 inch thick and bake for 10-12 minutes until just golden.
Remove from oven and let cool.
Melt chocolate in 15-second intervals until melted.
Dip cooled cookies in chocolate.
