Caramel Pecan Logs
These tender, nut-studded shortbread logs are loaded with caramel bits and toasted pecans, chilled and sliced for elegant, bite-sized treats ideal for holiday gatherings.
Ingredients
unsalted butter
granulated sugar
vanilla extract
all-purpose flour
salt
pecans
caramel baking bits
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use a mixer to cream together butter, sugar, and vanilla until light and fluffy, about 2–3 minutes.
- Add flour and salt, mixing on low until just combined and no streaks of flour remain.
- Fold in pecans and caramel bits until evenly distributed through the dough.
- Divide dough in half and shape each portion into an 8-inch log. Wrap logs tightly in plastic wrap and chill for 2 hours.
- Slice chilled logs into 1/4-inch-thick rounds and arrange 2 inches apart on prepared sheets.
- Bake for 14–16 minutes, or until the edges begin to turn golden brown.
- Cool on the pan for 5 minutes, then transfer cookies to a wire rack to cool completely.
Notes
Personal Testing Note: I found that chilling for the full 2 hours keeps slices neat.
Personal Testing Note: If the dough feels sticky, an extra 30 minutes in the fridge prevents spreading.
Personal Testing Note: Store refrigerated cookies to maintain pecan crunch through day 7.
Nutrition
Serving: 28gCalories: 150kcalCarbohydrates: 12g
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