Savory Pecan Cookies
- Total Time
- 1 hour, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/310 grams all-purpose flour
- 1teaspoon black pepper
- 1teaspoon kosher salt
- 2tablespoons chopped fresh sage leaves
- 1cup roughly chopped pecans
- 1½ounces/40 grams grated Parmesan (about 1 cup)
- ½cup extra-virgin olive oil
- 2large eggs, beaten
- Egg wash (see note)
- Coarse sea salt
Nutritional analysis per serving (30 servings)
121 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixing bowl, combine flour, pepper, salt, sage, pecans and Parmesan. Stir in oil and eggs and mix well. If dough seems crumbly, add a tablespoon of cold water and mix again.
- Step 2
Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth. Divide in half and roll each half into a cylinder that is 2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.
- Step 3
Heat oven to 350 degrees. With a thin-bladed knife, slice ⅛-inch-thick rounds from each cylinder.
- Step 4
Use a spatula to transfer cookies to a parchment-lined baking sheet. Paint each cookie lightly with egg wash, if using, and sprinkle with sea salt. Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.
- To make an egg wash, beat 1 whole egg with 2 tablespoons water. Leftover egg wash may be kept refrigerated for 3 days.
- You may use cookie cutters if you'd like. In Step 2, shape the dough into a disc before chilling. In Step 3, use a rolling pin to roll dough to ⅛-inch thickness, and cut out shapes.
Private Notes
Comments
I made one change: butter instead of olive oil, and I used it right out of the fridge, but really worked it into the dough (as much as I love good olive oil, there's something about it in cookie/wafer recipes that I find unpleasant). I had to add about 2 or 3 tablespoons of additional water, but that may be because I used commercial fine-grated parmesan, which is pretty dry.
Anyway, great recipe, stupendous results. Good enough to make your whole event memorable.
Can you freeze the cylinders before baking and make them later?
I also used butter instead of oil. The conversion is 1/2 cup oil = 2/3 cup (5.34oz) butter. The dough was still a bit crumbly (I used 310g not cup measure) so added water.
I should have read the community notes. I used olive oil and the cookies were a disaster. I was so looking forward to a crispy short-crust cracker to include in my annual Christmas cookie medley. My friend described the color and texture as 'reconstituted mouse loaf'. Anyone who makes this, follow the conversion to butter. Go bravely into the night. Straight to the compost heap for me.
I used butter and dried sage. Also made with the fork-print method for ease after chilling for an hour. After baking, they tasted bland, so I sprinkled with some herb de provence and put back in the oven, now at 375. They browned nicely and taste wonderful, crisp at the edges.
I followed the recipe as written and added 2T of water. Even after freezeing the logs, as reported by others, they were too crumbly to cut in rounds, so I pressed them into a 9x12 sheet pan and scored them into squares using a bench scraper. They baked for about 35 minutes. I let them cool for 20 minutes, removed them from the pan and was able to cut them cleanly along the score lines. The sheet pan also trapped the oil as they cooked. It worked well, although I am not wild about the flavor.
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