Description

These buttery, pecan-loaded refrigerator cookies are the ultimate time-saver for anyone who wants fresh-baked treats on demand. By allowing the dough to mature in the fridge, you unlock a deep caramelized flavor and a perfect, crisp texture that defines the classic icebox cookie.

Ingredients

1/2 cup butter, softened
1 cup brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 tablespoons hot water
1 3/4 cups all-purpose flour
1/2 cup pecans, chopped
1 pinch salt

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Instructions

In a large bowl, beat the softened butter for about two minutes until pale and fluffy.
Add the packed brown sugar and continue beating for another minute until the mixture looks like a caramel cloud.
Beat in the egg yolk, vanilla extract, and a pinch of salt until fully incorporated.
In a separate small cup, mix the baking soda with two tablespoons of hot water until dissolved, then add to the dough.
Gradually stir in the all-purpose flour and chopped pecans until no white streaks remain.
Cover the dough with plastic wrap and refrigerate for one hour until firm.
Form the dough into a log approximately 1.5 inches wide, wrap tightly in plastic, and chill for at least four hours.
Preheat your oven to 400°F and line baking sheets with parchment paper.
Slice the cold log into 1/4-inch thick discs and place them one inch apart on the prepared sheets.
Bake for 6 to 8 minutes until lightly browned, then cool on the sheet for five minutes before transferring to a wire rack.

Notes

For the cleanest slices, ensure your knife is very sharp and non-serrated to glide through the pecans without tearing the dough. If the dough feels too crumbly when you start slicing, let it rest on the counter for a few minutes to slightly soften before continuing.

Prep Time: 15 mins
Cook Time: 8 mins
Category: Dessert
Method: Slice and Bake
Cuisine: American