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Toasted Pecan-Cinnamon Wafers




Source of Recipe


Piece of Cake






List of Ingredients



• For the cookies:
  
• 1 3/4 cup plus 2 tablespoons all-purpose flour
  
• 3/4 teaspoon ground cinnamon
  
• 1/4 teaspoon baking soda
  
• 11 tablespoons unsalted butter, at cool room temperature
  
• 2/3 cup sugar
  
• 1 large egg
  
• 1/2 teaspoon salt
  
• 3/4 cup pecans, toasted and chopped
  
• For the coating:
  
• 2 large egg yolks
  
• 2 tablespoons heavy cream (milk is fine too)
  
• 2/3 cup sugar
  






Instructions



1. Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.
   
   
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed just until combined and creamy--do not whip. In a small bowl, whisk together the egg and salt until the egg is uniformly beaten and liquified, and add it to the butter and sugar, beating to blend. Add the flour mixture and beat on low speed until a smooth dough forms. Stir in the pecans.
   
   
3. Turn the dough out onto a plastic wrap or parchment-lined work surface and shape the dough into a rectangular slab, about 1x4x8 inches. Wrap the dough tightly and refrigerate until firm, about 4 hours (you can also store it in the freezer for future use).
   
   
4. When you're ready to bake, position a rack to the center of the oven and preheat it to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
   
   
5. Unwrap the dough slab and slice it in half lengthwise into two 2-inch wide logs. Beat together the egg yolks and cream in a small bowl, and spread the sugar out in an even layer on a work surface. Brush each log lightly with egg wash and dredge generously in the sugar. Slice each log crosswise into about 1/8-inch thick slices (no more than 1/4-inch thick, otherwise they will not really crisp up). Place the slices on the prepared baking sheet and bake until firm and just golden on the edges, about 15-17 minutes. Transfer the cookies to a wire rack to cool completely. Store an airtight container for up to 1 week at room temperature.
   






Final Comments


Makes about 3-4 dozen