Pecan or Walnut Logs

Walnut Logs
The key in making walnut logs is preparing the nut.

  1. Spread them out in a single layer on a baking sheet.
  2. Bake at 350 degrees F., stirring occasionally, until fragrant, about 10 minutes.
  3. Don’t over-process them. You want them to be finely ground, not paste-like.
Pecans also work well in this recipe.

Walnuts, toasted 2 cups
All purpose flour 2½cups
Baking powder ½ tsp
Salt 1½ tsp
Unsalted butter, rm temp 1 cup
Confectioners’ sugar, sifted 1 cup
Egg 1 large
Vanilla extract 2 tsp

  • Process toasted walnuts in a food processor until finely ground, not paste-like. Then set it aside.

  • Whisk together flour, baking powder, and salt. Mix butter and confectioners’ sugar on medium speed until pale and fluffy, about 2 minutes.

  • Add egg and vanilla extract. Continue mixing until well combined.

  • Gradually add flour mixture and half of the ground pecans. Mix until just combined. Wrap dough in plastic and refrigerate for about 30 minutes or until cold.

  • Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

  • Roll tablespoons of dough into 2-inch log logs. Roll logs in remaining ground walnuts.

  • Place logs on prepared baking sheets , spacing about 1 inch apart.

  • Bake walnut logs until pale golden and slightly cracked, approximately 15 minutes. Transfer logs to wire racks to cool completely.

  • Store logs in airtight containers at room temperature for up to 3 days. If desired, sift confectioners’ sugar over cookies just before serving.

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