Pecan Cutout Cookies
Submitted By: Mrs. Claus
Prep Time: 3 hours
Servings: 2 dozen
1 1/4 CUP(S) pecans
2 1/4 CUP(S) flour
1/2 TSP baking powder
1/2 TSP ground cinnamon
1/4 TSP salt
3/4 CUP(S) butter, room temperature
3/4 CUP(S) brown sugar
1 egg, room temperature
2 TSP vanilla
Toast the nuts:
Preheat oven to 300°F.
Toast the pecans by spreading the pecans on a lined baking sheet and baking for 8–10 minutes.
Let the pecans cool for a few minutes, then chop, either with a knife or a food processor.
(Use 3/4 cup in the dough, and will save the rest for garnish on top of icing.)
Make your dough:
For the dough, whisk the flour, baking powder, cinnamon, and salt together in a medium bowl and set aside.
In a large bowl, beat the butter and brown sugar together on high speed until completely smooth and creamy, about 2 minutes.
Add the egg, and vanilla, and then beat on high speed until well combined, about 1 minute.
Add the dry ingredients to the butter mixture and mix on low until well combined.
Stir in 3/4 cup of the toasted chopped pecans.
The dough will be soft. Use a small amount more flour if the dough seems too sticky to roll out.
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat.
With a lightly floured rolling pin, roll the dough out to about a 1/4-inch thickness.
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1–2 hours and up to 2 days.
Once chilled, preheat oven to 350°F.
Line baking sheets with parchment paper or silicone baking mats.
Use cookie cutters to cut the dough into shapes. (Re-roll the remaining dough and continue cutting until all is used.)
Arrange cookies on baking sheets about 3 inches apart. Bake for 12–13 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Special Notes:
~Plain or decorated sugar cookies freeze well up to 3 months.
~You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through dividing in half. Wrap each half in plastic wrap, smash into a flattened disc and then freeze. When ready to use, thaw the discs in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed, then chill rolled-out dough in the refrigerator for 45 minutes–1 hour before cutting into shapes and baking.
~Room temperature butter is essential. If the dough is too sticky, your butter may have been too soft. Room temperature butter is still cool to the touch.
~Room temperature egg is preferred so it can be quickly and evenly mixed into the cookie dough.
~Pairs really well with brown butter icing.