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.
- 2 sticks of unsalted butter at room temperature
- 2 1/2 cups light brown sugar
- 2 large eggs
- 2 1/2 cups Community Grains Hard White Winter Wheat or Pastry Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 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.
- In a second bowl, blend together the flour, baking soda, and salt, and add to the wet mixture. Stir in the nuts.
- Roll into one log about 2 inches in diameter, wrap tightly in cling wrap, and chill for 30 minutes to an hour, until firm.
- Preheat oven to 350ºF.
- With a sharp knife, slice the dough into 1/4-inch cookies, and lay on a parchment-lined baking sheet, 1 inch apart.
- 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.