Project Description

By Jaclyn Coleman.

Brown sugar, pecans, and fresh whole wheat were made for each other. Make a double batch of these easy-peasy cookies, and freeze half for a busy week or a rainy day. This recipe was created by Oliveto Restaurant‘s Pastry Chef Andrew Chaney.

Andrew Chaney’s Pecan Tea Cookies

Makes approx. 2 dozen.


Baking Instructions

  1. In a stand mixer fitted with a paddle attachment, or using a wooden spoon, a mixing bowl, and some elbow grease, cream together the butter and sugar until light and fluffy. Crack and beat in the eggs.
  2. In a second bowl, blend together the flour, baking soda, and salt, and add to the wet mixture. Stir in the nuts.
  3. Roll into one log about 2 inches in diameter, wrap tightly in cling wrap, and chill for 30 minutes to an hour, until firm.
  4. Preheat oven to 350ºF.
  5. With a sharp knife, slice the dough into 1/4-inch cookies, and lay on a parchment-lined baking sheet, 1 inch apart.
  6. Bake until slightly golden at the edges, about 5 minutes. Allow them to cool slightly, and then lift them off the cookie sheet with a spatula and cool on a cooling rack. The cookies will keep for 3 days in a sealed container.