Ingredients Jump to Instructions ↓

  1. 1/2 cup unsalted butter

  2. 3/4 cup granulated sugar, divided

  3. 1/4 cup packed light brown sugar

  4. 1 large egg

  5. 1 teaspoon vanilla extract

  6. 1 1/4 cups whole-wheat pastry flour (see Note)

  7. 1 teaspoon baking powder

  8. 1/4 teaspoon salt

  9. 1 cup finely chopped pecans

  10. 1 1/2 teaspoons ground cinnamon

Instructions Jump to Ingredients ↑

  1. Beat butter, 1/2 cup granulated sugar and brown sugar in a mixing bowl with an electric mixer on medium-high until creamy. Add egg and vanilla and beat well. Combine flour, baking powder and salt in a medium bowl and add to the butter mixture. Beat on low speed until combined. Stir in pecans. Divide the dough in half and use lightly floured hands to shape each portion into a 6-inch round log. Wrap each log in wax paper and freeze until firm, at least 1 hour. Preheat oven to 350°F. Unwrap the dough and let stand at room temperature for 5 minutes. Combine the remaining 1/4 cup granulated sugar and cinnamon on a shallow plate. Roll the logs in the sugar mixture, then slice each into 24 (1/4-inch-thick) cookies. Place the cookies about 2 1/2 inches apart on ungreased baking sheets. Bake, one batch at a time, until lightly browned, 10 to 12 minutes. Transfer to wire racks to cool.


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