Slice-and-bake icebox cookies are the ultimate make-ahead treat.
These simple swirled cookies are rolled in finely chopped pecans.
They’re mildly sweetperfect for after dinner or paired with coffee.
Add 1 egg and 1 teaspoon vanilla.
Place the dough on a sheet of plastic wrap and form into a 10-inch log.
Wipe out the mixing bowl.
Beat the remaining 1/2 cup butter and brown sugar with the mixer on high speed until light and fluffy.
Add the remaining egg and 1 teaspoon vanilla.
Place the dough on a sheet of plastic wrap and form into a 10-inch log.
Wrap and refrigerate for 30 minutes.
When the doughs are chilled, divide each enter half lengthwise.
Place the ropes side-by-side, gently pressing the 2 doughs together.
Place pecans on a clean surface and roll the sign in the nuts, pressing gently to adhere.
Rewrap in plastic wrap and place in freezer.
Repeat with the remaining dough and pecans.
Freeze until the dough is firm, about 1 hour.
Position racks in upper and lower thirds of oven; preheat to 350F.
Line 2 baking sheets with parchment paper.
Bake until lightly browned, 10 to 12 minutes.
Transfer the cookies to a wire rack to cool completely.
Tips
To make ahead:Prepare dough through Step 3 and freeze for up to 3 months.
Store cookies airtight at room temperature for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
