Savory Pecan Cookies
These little cookies are packed with savory flavors — black pepper, fresh sage and Parmesan — and are studded with chopped pecans. An ideal nibble with a glass of dry sherry or a cocktail, they are also welcome on a cheese board.
- Total:
- Serves: 30 persons
Ingredients
- 2cups/310 grams all-purpose flour
- 1teaspoon black pepper
- 1teaspoon kosher salt
- 2tablespoons chopped fresh sage leaves
- 1cup roughly chopped pecans
- 1 ½ounces/40 grams grated Parmesan (about 1 cup)
- ½cup extra-virgin olive oil
- 2large eggs, beaten
- Egg wash (see note)
- Coarse sea salt
Instructions
Step 1
In a mixing bowl, combine flour, pepper, salt, sage, pecans and Parmesan. Stir in oil and eggs and mix well. If dough seems crumbly, add a tablespoon of cold water and mix again.Step 2
Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth. Divide in half and roll each half into a cylinder that is 2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.Step 3
Heat oven to 350 degrees. With a thin-bladed knife, slice 1/8-inch-thick rounds from each cylinder.Step 4
Use a spatula to transfer cookies to a parchment-lined baking sheet. Paint each cookie lightly with egg wash, if using, and sprinkle with sea salt. Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.