Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in
the center of the oven.
Place the pecans
on a baking sheet and bake for about 6 to 8 minutes or until lightly brown and
fragrant. Cool and then place the pecans in a food processor and process until
finely ground (can also chop them by hand).
In a bowl, whisk
the flour with the ground cinnamon and salt.
Then, in the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat
the butter, on medium low speed, until smooth. Add the
sugar and vanilla extract and beat, on medium low speed, until well combined. Add the egg and beat until incorporated. Scrape down the sides and
bottom of your bowl as needed. Add the flour mixture and ground pecans and beat
just until incorporated.
Transfer the dough to a lightly floured work surface,
and divide the dough in half (375 grams). Then roll each half into a 6 inch (15 cm) round
log. Wrap each log in plastic wrap and refrigerate until firm (a couple of hours
or overnight). The logs can also be frozen for one month.
oven to 325 F (165 C) and place the oven rack in the center of the oven. Line two baking
sheets with parchment paper.
In a small bowl, whisk the egg with the cream.
Remove one log of
cookie dough from the refrigerator and place on a cutting board. Cut the log
into 1/4 inch (.5 cm) thick slices. Place the cookies on the baking sheets,
spacing the cookies about 2 inches (5 cm) apart. Using a pastry brush, lightly
brush the tops of the cookies with the egg wash. You can then sprinkle the tops
of the cookies with finely chopped pecans, a pecan half, or coarse sugar.
Bake the cookies for about 20
minutes or until golden brown.
Rotate your baking sheet front to back about halfway through baking.
Cool the cookies on
the baking sheet that has been placed on a wire rack. The cookies can be stored
in an airtight container for about a week or they can be frozen.
Makes about 48 cookies.
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