Pecan Cookies

  • Preparation 15 MIN
    Cooking 12 MIN
    Chilling 3 H
  • Makes 30 Cookies, approximately



  1. In a bowl, combine the flour, pecans, cinnamon and salt.
  2. In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolk. Gently fold in the dry ingredients.
  3. On a work surface, place the dough on a sheet of parchment paper or aluminum foil, and form two 15-cm (6-inch) long cylinders. Close the cylinder, twisting both ends of the paper. Refrigerate for 3 hours or until the dough is very firm to the touch.
  4. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
  5. Unpack and place the rolls on a work surface. Cut into ½-cm (¼-inch) thick slices and place on the baking sheets, spacing them evenly.
  6. Bake one sheet at a time, about 12 minutes, or until the cookies are lightly browned. Let cool on the baking sheet.


Pecan and Vanilla Ice Cream Sandwiches

Place a 45 ml (3 tbsp) scoop of vanilla ice cream on a cookie. Cover with a second cookie and press lightly. Individually cover the sandwiches in plastic wrap. Freeze for 48 hours to let the cookies soften.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 2 cookies

Content % Daily Value
Calories 160  
Total Fat 11.2 g  
Saturated Fat 5 g  
Sodium (salt) 12 mg  
Carbohydrates 14 g  
Fibre 1 g  
Protein 2 g