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Pecan Logs
Recipe Summary
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
2 cups pecans (about 5 1/4 ounces), toasted
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups confectioners’ sugar, sifted, plus more for dusting
1 large egg
2 teaspoons pure vanilla extract
Gallery
Pecan Logs
Recipe Summary
Yield: Makes about 4 dozen
Gallery
Pecan Logs
Pecan Logs
Pecan Logs
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 2 cups pecans (about 5 1/4 ounces), toasted
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups confectioners’ sugar, sifted, plus more for dusting
- 1 large egg
- 2 teaspoons pure vanilla extract
Directions
Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix untiljust combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
Roll tablespoons of dough into 2-inch-long logs. Rolllogs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners’ sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.
Reviews (21)
Add Rating & Review
31 Ratings
5 star values:
2
4 star values:
9
3 star values:
10
2 star values:
9
1 star values:
1
Load More Reviews
Reviews (21)
Add Rating & Review
31 Ratings
5 star values:
2
4 star values:
9
3 star values:
10
2 star values:
9
1 star values:
1
Add Rating & Review
31 Ratings
5 star values:
2
4 star values:
9
3 star values:
10
2 star values:
9
1 star values:
1
31 Ratings
5 star values:
2
4 star values:
9
3 star values:
10
2 star values:
9
1 star values:
1
31 Ratings
5 star values:
2
4 star values:
9
3 star values:
10
2 star values:
9
1 star values:
1
- 5 star values:
- 2
- 4 star values:
- 9
- 3 star values:
- 10
- 2 star values:
- 9
- 1 star values:
- 1
Martha Stewart Member
Rating: 4 stars
03/12/2015
I made these last night. For me it took more than the 14 min total time but I do like my cookies to be a little crunchy. I used sea salt and I can taste it. Should have read the comments first and used coarse salt instead. The flavor is great, the texture is buttery and smooth. They are a "melt in your mouth" type cookies. I will try some with powdered sugar next time, maybe that will help with the salt. I think that they will be great with walnuts as well. Try them, they are easy to make.
Martha Stewart Member
Rating: Unrated
02/01/2011
Has anyone tried these cookies? There are a dozen comments about salt and butter and none about the the taste/quality of the cookie! If you have made the cookie, I sure would like to hear how they taste. I always check comments before I make a cookie because I value the reviews of other people. It saves a lot of time in deciding which ones to try.
Martha Stewart Member
Rating: Unrated
01/31/2011
The measurement for the coarse salt is correct. You always twice as
much coarse as table salt. That is a standard culinary rule.
Unsalted butter is much fresher and additive free than salted butter.
mykele
Martha Stewart Member
Rating: Unrated
01/31/2011
Use regular salted butter (I only buy one type, and the same brand for years) and use only about 1/2 tsp of salt. You don't need much to counter the sweetness.
Martha Stewart Member
Rating: Unrated
01/31/2011
unsalted butter contains less water than salted butter
Martha Stewart Member
Rating: Unrated
01/31/2011
The amount of salt could just be a mistake altogether. I'm surprised that with all of the postings through the year that the site hasn't made any comments or suggestions. Baking is a science and we truly need the right amount of ingredients to insure a tasty outcome.
Martha Stewart Member
Rating: Unrated
01/31/2011
Depending on brands a stick of butter could have as much as 1/4 t. of salt, so if the recipe calls for unsalted and you use salted they could be way to salty.FYI
Martha Stewart Member
Rating: Unrated
01/31/2011
I've tried these before and didn't find a problem with the amount of salt. I always use unsalted butter, because different brands of butter are more salty and you will know exactly how much you use. Does that make sense? I hope so. Happy baking.
Martha Stewart Member
Rating: Unrated
05/28/2010
harvard44, I too have been printing out many of the recipes this past month
and many are from at least two year ago. You are my kind of "baker"
Wish we could e-mail once in a while. I enjoy sharing good cooking methods
and ideas. myke43@msn.com
Martha Stewart Member
Rating: Unrated
05/24/2010
Agree, Mykele! I have already saved nearly every cookie and quick-cook recipe sent out in the "dailies" this month. Liked 'em the first time I saw 'em... PS - so right about unsalted butter and kosher salt.
Martha Stewart Member
Rating: Unrated
05/23/2010
I can't believe that I have a chance to again comment on this recipe more
than a year later. Mom, When using Kosher salt, it is additive free and
less "strong" than table salt. I always use unsalted butter in baking as
it iss indeed fresher and flavor is brighter. It would be nice to see less
repeeats for recipes and more truly new ones. Mykele
Martha Stewart Member
Rating: Unrated
02/08/2009
To mom and everyone else interested. My husband is a chef and says unsalted butter is always preferred because it is a better, fresher product. He says it's always better to use the unsalted butter and add kosher salt. This is why so many recipes ask for unsalted butter. Just FYI.
Martha Stewart Member
Rating: Unrated
02/01/2009
To mom7....now you have saved mega minutes for us all...thank you.
The solution was so obvious that no one saw it before...See, we
do learn from each other.
Martha Stewart Member
Rating: Unrated
01/31/2009
I will try these today. I rarely use unsalted butter in my baking. I just cut back on the salt. This seems like way too much salt. When a cookie calls for refrigerating the dough and then rolling or shaping it, I refrigerate it flattened out and then cut it into equal size squares, or in this case rectangles, and then it only requires a little bit of shaping by hand. Will definitely be drizzling with chocolate.
Martha Stewart Member
Rating: Unrated
01/30/2009
I did you use unsalted butter and I used Kosher salt. I have to try and redo this recipe, which should be within the next few days. Don't get me wrong, the cookies were still very good.
Martha Stewart Member
Rating: Unrated
01/30/2009
Ladies, the rule with salt is You always use twice as much coarse/Kosher
salt aas regular table salt in any recipe. Many prefer coarse salt as it
does not contain anti-caking ingredients so is much more natural and has
a better taste as it is not "contaminated" with chemicals. Using unsalted
butter helps you control the actual salt in any recipe. I have many years
of cooking experience behind me and I am constantly learning all that
I can to improve the results .
Martha Stewart Member
Rating: Unrated
01/30/2009
If you used regular table salt instead of coarse salt as in the recipe and you did not use unsalted butter then the cookies would have been way too salty.
Martha Stewart Member
Rating: Unrated
01/30/2009
Martha is not at all shy about the use of butter, and plenty of it. I rarely use UNsalted butter, but I do cut back on the amount of any added salt in the recipe, at least by half. I judge the salt to the flour amount and not always to the salted butter. I think I would roll the dough into logs to begin with, chill then cut and fiddle with them then roll in the pecans. After baking drizzling with melted choc would be great visually and in taste.
Martha Stewart Member
Rating: Unrated
01/30/2009
Every good cook(lilke Martha)knows unless stated, use unsalted butter. I learned this through mistakes also. i am baking a batch for church and will state how my turns out.
Martha Stewart Member
Rating: Unrated
01/03/2009
Did you use unsalted butter? That may have been why they were salty.
Martha Stewart Member
Rating: Unrated
09/28/2008
Made these the other day and I think 1 1/2 teasp is way too much for the salt, I did one teasp and it was still too much. My first batch spread out a bit in the oven, even after I refrigerated them so I froze the second batch and they were better. I think next time I'm going to only add 1/2 of salt and 1 1/4 of butter and see what happens. Maybe the salt and baking powder are mixed up. Overall they were good but very, very buttery.
Martha Stewart Member
Rating: 4 stars
03/12/2015
I made these last night. For me it took more than the 14 min total time but I do like my cookies to be a little crunchy. I used sea salt and I can taste it. Should have read the comments first and used coarse salt instead. The flavor is great, the texture is buttery and smooth. They are a "melt in your mouth" type cookies. I will try some with powdered sugar next time, maybe that will help with the salt. I think that they will be great with walnuts as well. Try them, they are easy to make.
Rating: 4 stars
Rating: Unrated
02/01/2011
Has anyone tried these cookies? There are a dozen comments about salt and butter and none about the the taste/quality of the cookie! If you have made the cookie, I sure would like to hear how they taste. I always check comments before I make a cookie because I value the reviews of other people. It saves a lot of time in deciding which ones to try.
Rating: Unrated
Rating: Unrated
01/31/2011
The measurement for the coarse salt is correct. You always twice as
much coarse as table salt. That is a standard culinary rule.
Unsalted butter is much fresher and additive free than salted butter.
mykele
Use regular salted butter (I only buy one type, and the same brand for years) and use only about 1/2 tsp of salt. You don't need much to counter the sweetness.
unsalted butter contains less water than salted butter
The amount of salt could just be a mistake altogether. I'm surprised that with all of the postings through the year that the site hasn't made any comments or suggestions. Baking is a science and we truly need the right amount of ingredients to insure a tasty outcome.
Depending on brands a stick of butter could have as much as 1/4 t. of salt, so if the recipe calls for unsalted and you use salted they could be way to salty.FYI
I've tried these before and didn't find a problem with the amount of salt. I always use unsalted butter, because different brands of butter are more salty and you will know exactly how much you use. Does that make sense? I hope so. Happy baking.
Rating: Unrated
05/28/2010
harvard44, I too have been printing out many of the recipes this past month
and many are from at least two year ago. You are my kind of "baker"
Wish we could e-mail once in a while. I enjoy sharing good cooking methods
and ideas. myke43@msn.com
Rating: Unrated
05/24/2010
Agree, Mykele! I have already saved nearly every cookie and quick-cook recipe sent out in the "dailies" this month. Liked 'em the first time I saw 'em... PS - so right about unsalted butter and kosher salt.
Rating: Unrated
05/23/2010
I can't believe that I have a chance to again comment on this recipe more
than a year later. Mom, When using Kosher salt, it is additive free and
less "strong" than table salt. I always use unsalted butter in baking as
it iss indeed fresher and flavor is brighter. It would be nice to see less
repeeats for recipes and more truly new ones. Mykele
Rating: Unrated
02/08/2009
To mom and everyone else interested. My husband is a chef and says unsalted butter is always preferred because it is a better, fresher product. He says it's always better to use the unsalted butter and add kosher salt. This is why so many recipes ask for unsalted butter. Just FYI.
Rating: Unrated
02/01/2009
To mom7....now you have saved mega minutes for us all...thank you.
The solution was so obvious that no one saw it before...See, we
do learn from each other.
Rating: Unrated
01/31/2009
I will try these today. I rarely use unsalted butter in my baking. I just cut back on the salt. This seems like way too much salt. When a cookie calls for refrigerating the dough and then rolling or shaping it, I refrigerate it flattened out and then cut it into equal size squares, or in this case rectangles, and then it only requires a little bit of shaping by hand. Will definitely be drizzling with chocolate.
Rating: Unrated
01/30/2009
I did you use unsalted butter and I used Kosher salt. I have to try and redo this recipe, which should be within the next few days. Don't get me wrong, the cookies were still very good.
Ladies, the rule with salt is You always use twice as much coarse/Kosher
salt aas regular table salt in any recipe. Many prefer coarse salt as it
does not contain anti-caking ingredients so is much more natural and has
a better taste as it is not "contaminated" with chemicals. Using unsalted
butter helps you control the actual salt in any recipe. I have many years
of cooking experience behind me and I am constantly learning all that
I can to improve the results .
If you used regular table salt instead of coarse salt as in the recipe and you did not use unsalted butter then the cookies would have been way too salty.
Martha is not at all shy about the use of butter, and plenty of it. I rarely use UNsalted butter, but I do cut back on the amount of any added salt in the recipe, at least by half. I judge the salt to the flour amount and not always to the salted butter. I think I would roll the dough into logs to begin with, chill then cut and fiddle with them then roll in the pecans. After baking drizzling with melted choc would be great visually and in taste.
Every good cook(lilke Martha)knows unless stated, use unsalted butter. I learned this through mistakes also. i am baking a batch for church and will state how my turns out.
Rating: Unrated
01/03/2009
Did you use unsalted butter? That may have been why they were salty.
Rating: Unrated
09/28/2008
Made these the other day and I think 1 1/2 teasp is way too much for the salt, I did one teasp and it was still too much. My first batch spread out a bit in the oven, even after I refrigerated them so I froze the second batch and they were better. I think next time I'm going to only add 1/2 of salt and 1 1/4 of butter and see what happens. Maybe the salt and baking powder are mixed up. Overall they were good but very, very buttery.
All Reviews for Pecan Logs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pecan Logs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
