Cookies, simple and easy to do? No problem at all. Right?! Even baking beginners can prepare these Pecan Slice ‘n’ Bake Cookies easily. If you are able to mix a simple cookie batter and are also able to cut a »sausage« into slices, you’re good to go. That’s all you really need to be able to do here. ;P
Life is complicated, baking cookies normally pretty easy. Cakes can be complicated, bread as well, but cookies? Nope. Slice ‘n’ bake cookies or ice box cookies, as they are also known, are a whole lot easier.
In Germany, we have traditional cookies that are similar to these cookies here. Without nuts though. They are called »Heidesand« and often made and served around Christmas. We love to bake these simple cookies all year round. They are perfect as a sweet side for a nice cup of coffee or tea in the afternoon.
As the name suggests, these cookies here are cut into slices (before being baked). Unlike other cookies, where you simply slap some dough onto a baking sheet, here you shape the dough into a log and then cut it into thin slices. When the dough is chilled properly beforehand, the cookies keep the shape perfectly and do not spread. Something we like a lot about this type of cookie.
Working with chilled and firm dough is great. You can not only slice and bake it easily, you can also give the cookies different shapes. If you shape the log into something with sharp edges, these will stay even after the baking process. Try triangles, squares, octagons… ;)
To refine slice ‘n’ bake cookies a little, you can roll the dough log in chopped nuts, sprinkles, or something else before starting to cut it into slices – this often looks really nice after baking. There is basically no easier way to decorate a cookie like that.
The cookies here have been rolled in plain cocoa powder – something you can do as well. The result is cookies with a thin, dark brown coating on the outside. When you do that, the cookies almost look like you cut a branch into slices, doesn’t it? ;P
We got more recipes like this on the blog – for round and square shaped cookies. If you prefer round cookies, you should try our Xmas Slice ‘n’ Bake Cookies. They are incredibly delicious, can be baked all year round, and are also vegan. Yay! If you prefer it square, you should definitely take a look at our Schweizer Nusstaler aka. Swiss Nut Cookies. Square, thin and really crispy – perfect as a sweet companion to your tea or coffee!
INGREDIENTS / ZUTATEN
(about 30 cookies)
3/4 cup (170g) margarine
1/2 cup (100g) sugar
1 medium egg
1 tsp. vanilla extract
2 1/4 cups (290g) all-purpose flour
1/4 tsp. salt
2.8 oz. (80g) pecans, chopped
2-3 tbsp. cocoa powder (unsweetened)
(etwa 30 Cookies)
170g Margarine
100g Zucker
1 Ei (M)
1 TL Vanille Extrakt
290g Mehl (Type 405)
1/4 TL Salz
80g Pekannüsse, gehackt
2-3 EL Kakao
DIRECTIONS / ZUBEREITUNG
1. Add the margarine and sugar to a large bowl and mix until very light and fluffy. Add the egg and vanilla extract and mix until well combined. Next, add the flour and salt and mix in – the dough will be very soft and sticky. Add the chopped pecans and fold in. Divide the dough into two pieces and shape each piece into a log. Wrap in plastic wrap and place in the fridge overnight.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
3. Remove the plastic wrap from the first dough log, but leave the dough on top of the foil. Dust the roll with half of the cocoa powder – works best with a small sieve. The dough log should be completely covered with cocoa powder. Cut the log into (not too thin) slices with a sharp knife and place those slices with some space in between on the prepared baking sheet – the cookies spread a bit. Try not to get any cocoa powder on top of the cookies! Bake the cookies for about 12-14 minutes. Take the cookies out of the oven and let them cool down on the baking sheet for some time, then transfer them to a wire rack and let cool down completely. Repeat the process with the remaining dough.
1. Die Margarine und den Zucker in eine große Schüssel geben und hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und unterrühren. Mehl und Salz dazugeben und unterrühren – der Teig wird recht weich und klebrig sein. Die gehackten Pekannüsse und unterheben. Den Teig in zwei Portionen aufteilen, beide Teigstücke jeweils zu einer Rolle formen und in Klarsichtfolie einschlagen. Über Nacht in den Kühlschrank legen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
3. Die Klarsichtfolie der ersten Teigrolle lösen, den Teig auf der Folie lassen und dann mit der Hälfte des Kakaos einstauben – funktioniert am einfachsten mit einem kleinen Sieb. Die Rolle sollte rundum mit Kakao bedeckt sein. Die Rolle dann mit einem scharfen Messer in (nicht zu dünne) Scheiben schneiden und mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Man sollte versuchen, dass kein Kakao auf die Schnittflächen der Cookies kommt. Die Cookies für etwa 12-14 Minuten backen. Aus dem Ofen holen und kurz auf dem Backblech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Den kompletten Vorgang mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Easy Pecan Slice ‘n’ Bake Cookies
- Prep Time: 00:20
- Cook Time: 00:14
- Total Time: 09:00
- Yield: 30 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
You want easy-peasy cookies? Well… how about some Pecan Slice ‘n’ Bake Cookies? They are delicious and very easy to prepare. Win-win for everyone! ;)
Ingredients
3/4 cup (170g) margarine
1/2 cup (100g) sugar
1 medium egg
1 tsp. vanilla extract
2 1/4 cups (290g) all-purpose flour
1/4 tsp. salt
2.8 oz. (80g) pecans, chopped
2-3 tbsp. cocoa powder (unsweetened)
Instructions
1. Add the margarine and sugar to a large bowl and mix until very light and fluffy. Add the egg and vanilla extract and mix until well combined. Next, add the flour and salt and mix in – the dough will be very soft and sticky. Add the chopped pecans and fold in. Divide the dough into two pieces and shape each piece into a log. Wrap in plastic wrap and place in the fridge overnight.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
3. Remove the plastic wrap from the first dough log, but leave the dough on top of the foil. Dust the roll with half of the cocoa powder – works best with a small sieve. The dough log should be completely covered with cocoa powder. Cut the log into (not too thin) slices with a sharp knife and place those slices with some space in between on the prepared baking sheet – the cookies spread a bit. Try not to get any cocoa powder on top of the cookies! Bake the cookies for about 12-14 minutes. Take the cookies out of the oven and let them cool down on the baking sheet for some time, then transfer them to a wire rack and let cool down completely. Repeat the process with the remaining dough.
Notes
Let your creativity shine in the kitchen!
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