Orange Pecan Cookies – A Slice and Bake Recipe

Studded with chunks of pecan and delicately flavoured with orange, my Orange Pecan Cookies are the chameleons of the cookie world. Delicate enough for afternoon tea with tea in china cups, but hearty enough to serve with a glass of milk, they make the perfect treat anytime.

A Recipe with a History

There’s a story behind my Orange Pecan Cookies. (If you would rather skip straight to the recipe, just use the Jump To Recipe button.)

I’ve always loved baking. When I won the Art Award at primary school back in 1977 (which came with a small prize in the form of a bookstore gift certificate), I bought the Betty Crocker Cooky Book (affiliate link) with it. (That is how they spelled cookie on the front cover, with a ‘y’.)

I remember choosing The Cooky Book at The Provident Bookstore in Stanley Park Mall in Kitchener, Ontario. Most of our books came from the library so actually purchasing a book was pretty exciting. I’m not sure it was a book my art teacher would have had me to buy, but I was incredibly pleased with it. In fact, not only have I kept it all these years, I still cook from it. Of course the recipes are a little dated in some cases, so I do play around with them quite a bit, but it gives me a peculiar thrill to know that I am still baking from the very first cookbook I ever bought all those years ago.

These Orange Pecan Cookies are from a section near the back of the book called Cookies for A Crowd. Featuring “easy to make, easy to multiply” recipes, the writers of The Cooky Book assure us they are perfect for “food plans for large affairs, such as receptions, church luncheons and club meetings. If you have been asked to be responsible for baking cookies for such an affair, these ….are just what you are looking for”. I love the language they used back in the day!

Slice and Bake Orange Pecan Cookies

What I like most about these Orange Pecan Cookies is that they are slice and bake. You make the dough into large, sausage shaped ‘logs’ and put them in the fridge for a good few hours or overnight before slicing and baking them. They keep for at least 3 days in the fridge or you can freeze them and they will keep well for at least a month.

Bake Orange Pecan Cookies from the Fridge or Freezer

You can freeze the dough logs and slice and bake the Orange Pecan Cookies from frozen. (You may need to allow the dough to soften just a bit before slicing.) This means you can have hot cookies fresh from the oven in less than 15 minutes.

Great For Last Minute Entertaining

I use slice and bake cookies like these Orange Pecan Cookies as ‘last minute cookies’. I keep them on hand for what I like to call “cookie emergencies”. You know, when guests turn up unannounced and you would like to offer them something to enjoy with a tea or coffee, or when someone has had a rough day and just plain needs a cookie!

There is a particular comfort to knowing you are never more than 15 minutes away from a fresh, hot cookie – or from having warm cookies ready to offer someone who really needs them.

Orange Pecan Cookies are wonderful served warm, but will keep in a sealed container for two to three days.

Whether you bake Orange Pecan Cookies for a crowd, or keep them on hand for cookie emergencies like I do, this recipe is likely to become one you reach for often. The ready to bake cookie rolls (with baking instructions attached) or a box of baked cookies also make fabulous foodie gifts any time of year.

Orange Pecan Cookies – Printable Recipe

Created by: April J Harris

Orange Pecan Cookies

Course Cookies

Cuisine American

Servings 3 dozen

Delicate enough for afternoon tea with tea in china cups, but hearty enough to serve with a glass of milk after a tough day at school, Orange Pecan Cookies make the perfect treat anytime.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup softened butter I prefer to use unsalted butter if possible.
• 1 cup packed brown sugar
• 1 egg
• 1 tablespoon grated orange rind
• 1 teaspoon vanilla
• 1¾ cups all purpose flour All purpose flour is also known as plain flour
• ¼ teaspoon salt This can be omitted if you are on a low salt diet.
• ½ teaspoon baking soda Baking soda is also known as bicarbonate of soda or bicarb.
• ¾ cup chopped pecans

Instructions

• Cream the butter and sugar together in a large bowl.
• Add the egg, and then the orange rind and vanilla. Set aside.
• Sift the flour, salt and baking soda into a medium bowl. Stir through the chopped pecans.
• Add the flour and pecan mixture to the creamed mixture and stir together very thoroughly.
• To form the dough into ‘logs’, take a large piece of waxed or greaseproof paper or baking parchment and sprinkle a little flour on it. Flour your hands a bit as well.
• Take a third of the cookie dough and put it in the centre of the piece of greaseproof paper.
• Using the paper to help you, shape the dough into a log about 11 to 12 inches (28 to 30 centimetres) long.
• Repeat this process with the two remaining thirds of the dough, using two fresh sheets of greaseproof paper and making two dough logs.
• Wrap the paper or baking parchment tightly round each log of dough.
• Place the cookie dough logs in a bag and put them the refrigerator for at least 6 hours or overnight.
• The next day, either freeze the dough, or bake it from chilled. (Cookie rolls will keep in the fridge for 3 days or for at least a month in the freezer.)
• When you are ready to bake the cookies, preheat the oven to 350°F or 175°C (160°C for fan ovens).
• Meanwhile, remove the cookie dough logs from the fridge or freezer. You might want to give the logs a bit of a roll on the worktop before you unwrap them, just to round the edges. Sometimes the bottom goes a bit flat when they sit in the fridge.
• If the logs are frozen, give them at least 5 minutes to warm up before you attempt to slice them. Be extra careful not to cut yourself when you are slicing these firmer dough logs.
• Cut slices about one quarter inch thick (half a centimetre) and place them on baking sheets a few inches apart.
• These cookies don’t spread all that much, but be sure to space them at least an inch apart. Each log will make about 15 to 20 cookies depending on how thickly you slice them.
• Bake the cookies for 8 to 10 minutes from chilled (or 11 to 14 minutes from frozen) until they are lightly golden. It’s worth keeping an eye on them because they can suddenly brown up very fast.
• Remove the baking sheets from the oven and leave the cookies to cool for at least five minutes before carefully removing them from the baking sheets with a slice or spatula. Cool on wire racks.

Notes

Links to suggested equipment including those below are affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Equipment

• 1 large bowl
• 1 medium bowl
• 1 wooden spoon
• 1 set measuring cups OR
• 1 kitchen scale
• 1 set measuring spoons
• greaseproof paper
• cling film or saran wrap
• 2 baking sheets

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