Ingredients
1 cup pecans, finely chopped
1 cup cold unsalted butter, cubed
¾ cup powdered sugar
½ teaspoon salt
½ tablespoon vanilla extract
1 teaspoon rum extract
2 cups all-purpose flour
Tools Needed
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Bake with Me
Preparation
Warm a large skillet over medium heat. Add pecans and stir occasionally until lightly toasted. Remove from heat and cool completely.
To the bowl of a stand mixer fitted with a paddle attachment, add butter, sugar, and salt. Mix on medium speed until fully creamed together. Add both vanilla and rum extracts then mix again until well combined.
Add half of the toasted pecans and half of the flour to the stand mixer. Mix again until just combined. Add the remaining pecans and flour. Mix again, scraping down the bowl as needed.
Gather the dough onto a lightly floured surface. If the dough is too crumbly, add 1 teaspoon of water and knead into the dough. Gently roll the dough into a log that is 2-3 inches in diameter. Cover the log in plastic wrap and refrigerate for 1 hour.
Meanwhile, preheat the oven to 350℉. Line two baking trays with parchment paper.
Remove the chilled dough from the fridge and lay on a cutting board. Use a sharp knife to slice the dough into discs â…“-inch thick. Place the discs onto the prepared baking trays, leaving 2-inches of space in between.
Bake the cookies one tray at a time in the preheated oven for 12-15 minutes, or until they are lightly browned and dry to the touch. Continue to chill the second tray of cookies until ready for baking. Allow them to cool completely on the baking tray. Enjoy!