These cookies are perfect for preparing the dough and freezing it, and whipping it out whenever you have surprise guests, or you just really feel like freshly-baked cookies. They go great next to a nice cup of coffee or tea!
Ingredients
200 gr. butter/butter-flavored Mazola
60 gr. (¼ cup) brown sugar
150 gr. (¾ cup) white sugar
1 egg
2 tsp. vanilla extract (or seeds from 1 vanilla pod)
280 gr. (2 cups) Tami GF flour (or plain flour)
1 bag (2 tsp.) baking powder
½ tsp. salt
½ tsp. cinnamon
1 cup chopped unroasted pecans
Sugar Coating:
50 gr. (¼ cup) sugar
1 tsp. cinnamon
Preparation
In your stand mixer, using the K beater, beat butter and sugars into a paste.
Add egg and vanilla, and continue beating.
Mix flour, salt, cinnamon and baking powder and add gradually to butter mixture.
Add pecans and beat on low until incorporated.
Divide into 2 equal parts.
Place each part on a sheet of baking paper, using the sheet to shape the dough into a log (5cm/2″ diameter).
Twist the edges of the baking sheet to seal the dough (like wrapped candy).
Place in the freezer for at least an hour.
***You can keep frozen for 2-3 months. Write the date and type of cookies on the baking paper, and place in plastic bag.***
Preheat your oven to 175C/350F.
Take the logs out of the freezer and leave out for 5 minutes.
Mix the coating sugar and cinnamon, and roll each log in the mixture.
Using a sharp un-serrated knife, slice the log into 1cm/⅓” thick slices.
Place cookies on an oven tray lined with baking paper.
Bake for 20-25 minutesץ
*** The cookies remain light-colored and soft, and set during the cooling process***
Let cool completely before removing from tray.
