Pecan Icebox Cookies
Submitted by bigboy
Pecan icebox cookies with brown sugar and toasted pecans, shaped into a log, chilled overnight, then sliced and baked. Classic slice-and-bake cookies that keep in the fridge for a week.
YIELD
4 dozenPREP
15 minCOOK
30 minREADY
7 hrsIcebox cookies are the best-kept secret of anyone who wants fresh-baked cookies on demand. The dough shapes into a log, chills in the fridge, and slices into rounds whenever you want cookies, whether it’s tomorrow morning or six days from now.
These pecan cookies lean on brown sugar for their butterscotch-caramel depth. White sugar versions taste sweet but one-dimensional; brown sugar’s molasses content delivers a fuller flavor that plays against the toasted pecans.
The overnight chill is non-negotiable, not optional. The dough needs hours in the fridge to firm up enough to slice cleanly into ¼ inch rounds. Warm dough squishes under the knife and you end up with misshapen cookies.
Shaping into a 2-inch diameter log matters for uniform cookie size. Use a sheet of plastic wrap to roll the dough tight; any air pockets leave holes in the sliced cookies.
The sharp thin knife direction is there for a reason. Serrated or dull blades tear the dough and crack the pecans instead of slicing clean. Wipe the blade between cuts with a damp cloth if it gets sticky.
Bake just until lightly browned and set. Overbaked icebox cookies go hard; properly baked ones have crisp edges and a barely-tender center.
Chef Tips
- Toast the chopped pecans in a dry skillet for 5 minutes before adding to the dough. Raw pecans taste flat; toasted ones add warm, buttery depth.
- Chill the log on a flat surface so it doesn’t develop a flat side. A flat-sided log makes oval cookies instead of rounds.
- Rotate the log a quarter turn every few slices to maintain its round shape as you cut.
- Store baked cookies in an airtight container with a slice of white bread. The bread keeps the cookies soft by donating its moisture.
Variations
- Roll the dough log in coarse sugar before slicing for sparkly, crunchy edges.
- Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dough for a spiced version.
- Swap pecans for toasted walnuts, almonds, or hazelnuts for a different nutty profile.
Ingredients
Directions
In a medium bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg and vanilla.
Combine the flour, baking soda and salt and sift into the butter mixture.
Blend thoroughly.
Stir in the pecans.
Shape the dough into a roll 2 inches in diameter.
Wrap tightly in plastic wrap and refrigerate overnight or for up to 1 week.
Preheat the oven to 350℉ (180℃).
Using a sharp thin knife, cut the dough into ¼ inch slices and place on ungreased cookie sheets.
Bake in the center of the oven for about 15 minutes, or until lightly browned and set.
Transfer to wire racks to cool.
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