[I could not find this recipe on Martha’s site to link to. Here’s why I don’t include the recipes in my posts.]
I baked these ages ago and cannot entirely recall the process. I should not allow so much time to pass between baking and writing these posts.
Good news is, it wasn’t that complicated a recipe although it was time-consuming. A simple butter cookie dough, shaped and wrapped in parchment and chilled and then sliced and baked. That last sentence could be the entire post.
You start with ingredients.
The ingredients are mixed into dough, which is halved.
Half of the dough is mixed with finely chopped pecan pieces. There’s also a chocolate option or pistachio in the MSBH.
The doughs are rolled into logs, which is easy if you use a gentle touch and work quickly in order to keep the dough from getting too soft.
The logs are rolled in sanding sugar (for the plain dough) and more fine pecan pieces (for the pecan dough).
Then the logs are wrapped in parchment paper and placed in empty paper towel tubes before going into the fridge (“icebox”) to chill. The paper towel tubes are an ingenious way of keep the bottoms from going flat while chilling. That was a great tip, Martha.
After chilling, the logs are de-tubed and unwrapped and sliced into the individual cookies.
These go on to a parchment lined baking sheet and into the oven.
And that’s that. These are not the greatest cookies – nothing to write home about and a lot of work for how ho-hum they are. You could easily fancy them up, however, by working with different add-ins or making unique designs by folding/rolling together different types of doughs.