These Pecan Cookies are so easy you can whip them up in no time. What makes them really cool is that the cookie dough can be kept in the fridge for a few days and baked when needed or it can be kept in the freezer for up to a month! Now, as Christmas is rapidly approaching I know that I can have freshly made cookies for the family with no mess. I guess I’m not much of a baker and really not a cookie person so maybe this is common sense that cookie dough can be frozen but to me it’s a revelation! This is not only really convenient if you’re a compulsive hoarder but also because the measurements bellow make a lot of cookies. With other recipes I’d scale down the ingredients and maybe use half but this recipe requires 1 egg. I have no interest in halving an egg, keeping to other half in a cling-covered bowl in the fridge until such a time when I or someone else in the house might be in the situation where I/they need half a raw egg. Because no such situation exists. The recipe is for 50 cookies so I was happy to quarter the mixture, wrap each quarter in cling, shape them into sausages, freeze three of them and let the fourth firm up in the fridge for an hour or two before slicing it into coins and baking.
- 200 g softened butter
- 150 g vanilla caster sugar or regular caster sugar
- 225 g self-raising flour
- 100 g pecans
- 1 egg
- Cream the butter and sugar together until pale and incorporated.
- Roughly chop the nuts and lightly beat the egg and add them with the flour to the butter and sugar and mix until combined.
- Divide the dough into 4 equal pieces and put each piece onto a separate sheet of cling film or tin foil.
- Roll into sausages, about 2 inches thick and place in the freezer for future use or for immediate use place them in the fridge to firm up.
- Once firm, remove the cling and slice into coins and bake at 190 degrees Celsius for 10 minutes on a parchment-lined baking tray.
- Gently remove to a wire rack to cool.