Thursday, December 24, 2020

Festive Chocolate Pecan Slices

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People often ask me where I get inspiration for my recipes. Sometimes it comes out of the blue, sometimes it’s more obvious, like it was a couple of days ago when a large bottle of sprinkles fell out of the pantry and hit me in the face. I don’t know about you, but I don’t much care for being hit in the face by a container of anything, so I made it my business to make use of those sprinkles.

 

The result turned out to be delicious. These cookies are a combination of a number of recipes that I’ve made in the past, and they are winners! They would have been much more seasonal had I used Christmas sprinkles, but I didn’t happen to be hit in the face with them (read: didn’t those on hand). Use whatever kind you like or have handy; adjust seasonally so that you can make them year round. This is an easy recipe, you can hold them over in the fridge for a day or two if you’re pressed for time, and they slice like a dream.
 


Festive Chocolate Pecan Slices

1 stick (1/2 c.) butter, softened
1 c. dark brown sugar
1 large egg
1 t. vanilla extract
½ t.
almond extract
1 ½ c. flour

⅓ c. Hershey’s Special Dark Cocoa Powder
¼ t. espresso powder
½ t. baking soda
1 c. finely chopped pecans*
1 c. sprinkles

In the work bowl of your stand mixer, beat together butter and sugar until fluffy, 2 to 3 minutes. Beat in egg, vanilla, and almond extracts.

In a medium mixing bowl combine flour, cocoa powder, espresso powder, baking soda, and pecans. Add to sugar/butter mixture, beating until it forms of stiff dough.

Spread sprinkles onto a work surface. Separate dough into thirds and shape each into a 2-inch diameter log. Roll each log in sprinkles, coating well. Wrap logs in plastic wrap; refrigerate at least one hour, or up to overnight, until firm.

Preheat oven to 350° F. Cut logs into 1/4-inch thick slices and place on ungreased baking sheets about 1 1/2 inches apart. Bake 13 to 15 minutes or until firm and lightly browned. Transfer to a wire rack to cool completely.

 *I used my mini Ninja chopper.



4 comments:

gluten Free A_Z Blog said...

I love all the colorful and festive confetti sprinkles on these logs! Perfect for the holidays.

Angie's Recipes said...

The colourful sprinkles make them so inviting! Merry X'mas, Pattie.

Linda said...

This looks like a wonderful icebox cookie recipe, something I haven't made for decades. Is the texture anything like a shortbread, or are they chewy?

Pattie @ Olla-Podrida said...

These are crunchy, Linda. Very much so.