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I liked these cookies but I sliced them too thick and they weren’t crisp like I had hoped. Definitely want to try again.
These are my go to cookies. I make the recipe above with two exceptions.
I do not roll the cookie dough in the chopped pecans prior to baking. They didn’t still well enough when the dough was frozen.
So I had all these extra nuts the first time I baked these cookies. So I heated up Ghirardelli Dark Melting (chocolate) wafers. I drizzled a little bit of chocolate over the cookies and then sprinkled the chopped pecans on (before the chocolate set).
These are my families favorite cookies. And they look so pretty with chocolate drizzle.
No fail recipe. Excellent cookie soft sandy buttery goodness. My family loved loved loved them. Getting ready to make a batch now. Can’t wait to share with my coworkers. Happy holiday
Can you use almond flour for these cookie
Hi, Claire! Emma here, managing editor. I wouldn’t recommend it because I think you’ll have problems with the cookies holding together. If your aim is to make gluten-free cookies, though, then I think you’d be ok using an all-purpose gluten-free flour mix that contains xanthan gum. Our favorite here at Simply Recipes HQ is Bob’s Red Mill’s 1:1 Gluten Free Baking Flour Mix. Enjoy!
If I make these, I would have to use Stevia for my sugar would that work?
Hi, Tina! Emma, managing editor for Simply Recipes, here! We haven’t tested this recipe with Stevia, so I can’t really advise! I don’t think that sugar and stevia can be substituted 1-for-1 for each other, though. If you want to give it a try, I’d recommend doing a little research to figure out how much you should use. Good luck!
You said the racks in the oven should be on the top and bottom thirds, but which rack should you bake them on?
You’ll need to use both of the racks. (Lots of cookies to bake)
Is it 2 T of vanilla? Seems like a lot, just want to make sure this is correct. Have all my ingredients and ready to go!
Hi Sara, yes, that’s the amount we’ve been using for years. Feel free to cut back on it though if you think it’s going to be too much for you.
HI!! Recipe was wonderful! I noticed some of you were having a hard time with getting the pecans to stick so my solution was to brush egg whites on the roll before pressing on pecans! Worked like a charm!
These cookies are delicious! Definitely my favorite cookies.
1) If I make cookies in advance, how long would they survive? I plan to make them on Tuesday, and to bring as a present on Saturday. Last time we just ate them all up within two days, so I do not know. Or maybe, it is better just to keep the dough in the freezer?
2) I have a huge bag of walnuts, not pecans. Last time I used pecans, do you think walnuts would work the same?
Thank you for your wonderful site!
Hi Ala, great questions! For how long they will last, it sort of depends on the humidity of where you are, so it’s hard to say. The more humid, the more they will fall apart. In any case, keep them in an airtight container and you should be fine for a week. Keeping the dough in the freezer and just cooking the cookies closer to when you need them would be ideal. As for subbing walnuts for the pecans, yes you can do that. Same proportions. The cookies will taste like walnuts and not pecans.
perfect and delicious! hmmmmm…. :)
would that be okay to have it as cashew nuts..? :)
Don’t know. If you try it, please let us know how it turns out for you. ~Elise
I made these for a friend and they turned out great! I put pistachios and cranberries in to add some extra color as well as some orange zest for flavor. Delicious cookies and cookie dough ;)
If completely frozen, I would recommend that these be thawed a bit. I would be baking cookies now, except for the knife not being able to penetrate the roll.
I LOVE shortbread and am a sucker for any different twist on the basic cookie. These were awesome!! After reading all the comments I decided to try something a little different during the process.
After I made the dough, I put the rolled logs in the REFRIGERATOR for about 4 hours until firm then I rolled the logs in the chopped, raw pecans. After this I rolled each log in plastic wrap and stuck them in the freezer overnight. This way I had no trouble getting the pecans to stick to the rolls.
Also in answer to Lulu’s question about spreading, these cookies didn’t. And also they were easy to slice in neat round pieces.
I made these cookies for my son’s New Years party at work and the they were a hit!
I kept an extra log in the freezer so now I can just slice off a few at time to bake when I need a sweetie to go with my tea.
Cookies are delicious – rich with just the right amount of cheesy tang. Not easy to make though – my cookies don’t look anywhere near as pretty as the photo. Still, worth the trouble. Thanks for the lovely recipe!
Thanks Elise. These were delicious! My husband loves pecans so these were ideal. I don’t really like making cookies, cuz I love savory flavors- not sweet. Your cream cheese pecan cookies were the only cookies I made this holiday season and I’m glad I did.
Sorry but just ok for me. I struggled too with the rolling a frozen log of cookie dough in pecans. Nothing stuck. Waited and waited…started pressing them in with my fingers after 15 min. Liked the cinnamon snap cookies better. But thanks for giving me recipes to try – most are delicious.
Made these (and the orange poppy seed, peppermint bark, and cinnamonsnap cookies) for Christmas presents. All were loved. I subbed slivered almonds for the pecans and didn’t pre-toast anything (I was afraid I would burn the thin slivers). They were delicious! Thanks!
When rolling the logs in the untoasted pecans, are you supposed to be able to have the pecans stick right out of the freezer? Or do the logs have to thaw a bit?
Take the dough out of the freezer. Then carefully chop the remaining pecans. Then roll the dough roll in the chopped pecans. If they don’t stick, wait a couple minutes and try again. ~Elise