Cinnamon Pecan Icebox Cookie Recipe

Ingredients
2 sticks(1 cup)salted butter, softened
3/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup finely chopped pecans

Topping
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Hardware
Whisk
Large bowl
Medium bowl
Small bowl
Cookie sheets
Wax paper
Pie tin or plate
Mixer

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Step 2: In a large bowl, beat butter with an electric mixer until creamy.
Step 3: Gradually add both sugars and beat well.
Step 4: Add egg and vanilla extract; beat well.
Step 5: Combine flour mixture with butter mixture; beating well on medium speed.
Step 6: Stir in the chopped pecans.
Step 7: Cover bowl and chill dough in refrigerator for 2 hours.
Step 8: After 2 hours remove dough and shape into 2(6 inch)logs. Wrap logs in wax paper, and freeze until firm.
Step 9: In a small bowl, stir together 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon. Pour mixture into a pie tin or a dinner plate.
Step 10: Preheat oven to 350 degrees F.
Step 11: Unwrap frozen dough and roll in sugar mixture.
Step 12: Slice frozen dough into 1/2-inch thick slices. Place 1 inch apart onto ungreased cookie sheets.
Step 13: Bake for 12-14 minutes or until lightly browned. Transfer cookies immediately to a cooling surface.

The cinnamon pecan icebox cookie recipe makes 4 dozen cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more cutout and fancy cookie recipes look here.

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