Pecan Twists

Pecan Twists IMAGE Image by: Pecan Twists IMAGE Author: Canadian Living

A homemade nut flour—made by pulsing pecans in a food processor—gives these cookies a texture similar to shortbread.

  • Portion size 20 servings
  • Credits : Canadian Living: Holiday Baking 2015

Ingredients

  • 1 cup all-purpose flour
  • 1 cup pecan halves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup icing sugar
  • 1/2 teaspoon vanilla

Method

In food processor, pulse together pecans, half of the flour and the salt until finely powdered. Set aside.

In large bowl, beat together butter, 1/3 cup of the icing sugar and the vanilla until fluffy. Stir in pecan mixture and remaining flour. If necessary, knead gently just until dough comes together. Roll by 1 tbsp into 6-inch (15 cm) long logs. Fold each in half lengthwise, pinching short ends together to adhere. Holding 1 end of log, turn opposite end twice to create twist. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are light golden, about 12 minutes. Let cool on pans for 10 minutes.

While cookies are still warm, gently roll in remaining icing sugar; transfer to racks to cool completely. (Make-ahead: Layer between waxed or parchment paper in airtight container; store for up to 1 week.)

Tip from The Test Kitchen: For the best texture, be sure to pulse the pecans until very fine.

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 29 mg
  • Sugars 6 g
  • Protein 1 g
  • Calories 122.0
  • Total fat 8 g
  • Potassium 28 mg
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 1 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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