Pecan or Walnut Logs
The key in making walnut logs is preparing the nut.
- Spread them out in a single layer on a baking sheet.
- Bake at 350 degrees F., stirring occasionally, until fragrant, about 10 minutes.
- Don’t over-process them. You want them to be finely ground, not paste-like.
| Pecans also work well in this recipe. |
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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