Makes approximately 3 dozen cookies
- 3/4 lb (3 sticks) unsalted butter
- 2 cups confectioners’ sugar
- 1 tsp pure vanilla extract
- 1 egg white
- 3 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1 cup chopped toasted pecans
- Egg Wash as needed
- 1/2 cup pecan halves
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.
- Gradually add the vanilla and egg white, scraping down the bowl after each addition.
- Sift the flour, salt, cinnamon, and baking soda together into a medium bowl. Add to the creamed mixture all at once and mix on low speed just until combined, scraping down the bowl as needed. Add the chopped pecans and mix just until combined.
- Divide the dough into two equal pieces. Roll each into a log about 1 1/2 inches in diameter. Wrap the logs in parchment paper and plastic wrap. Refrigerate or freeze until firm.
- While the dough is firming up, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Using a sharp knife, cut the logs into 1/4-inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. Brush lightly with the egg wash and top with a pecan half, gently pressing to adhere.
- Bake until the edges are set and lightly browned, 12 to 14 minutes. Rotate and switch the baking sheets as necessary for even baking.
- Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
- Store the cookies in an airtight container.
- To make the egg wash combine 2 eggs, 2 teaspoons of water or milk, and a pinch of salt in a small bowl.
- Whisk well or until the mixture can easily be brushed onto the cookies.
- Refrigerate unused egg wash in a covered container until needed.
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