Best Pecan Rye Cookies Recipes

PECAN-RYE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool completely. Set 24 whole pecans aside for topping and finely chop the rest; transfer to a bowl. Pour 2 tablespoons whiskey over the chopped nuts, stir to coat and let sit until almost all the whiskey is absorbed, at least 10 minutes.
• Whisk the rye flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the pecan-whiskey mixture and the vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until combined.
• Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls, squeezing the dough together if it is crumbly. Arrange 2 inches apart on the prepared pans and press a pecan into the top of each.
• Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 12 to 15 minutes. Let cool completely on the pans.
• Make the glaze: Whisk the confectioners' sugar, the remaining 2 teaspoons whiskey and 2 teaspoons water in a small bowl until smooth and thick. Gradually stir in up to 1 more teaspoon water to thin if necessary. Drizzle over the cookies; let set 10 to 15 minutes.

SALTED CHOCOLATE-RYE AND PECAN COOKIES

Steps:

• Place a saucepan filled with 1" of water over medium heat, bring to a simmer. Set a heatproof bowl on top of the saucepan, bottom of the bowl not touching the water. Combine the the chocolate and butter in the bowl, stirring occasionally. Cook until melted. Remove from the heat and let cool slightly. Whisk together the rye flour, baking powder and salt in a small bowl. Place the eggs in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed, adding the sugar a little bit at a time, until all the sugar is incorporated. Increase the speed to high; beat until the eggs have nearly tripled in volume, about 6 minutes. Stop to scrape down the bowl. Reduce the mixer speed to low; add the cooled chocolate-butter mixture and the vanilla extract. Beat until well incorporated. Stop to scrape down the sides of the bowl. Add in the flour mixture; beat on low speed just until combined. Fold in the pecans by hand. At this point the dough will be soft and loose, which is normal; it will firm up as it chills. Cover and refrigerate dough until it just firm to the touch, about 1 hour. (The longer you chill the dough the harder it is to scoop; if it is too firm to scoop, let it rest at room temperature until it is easier.) Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper. Scoop the dough using a #40 disher or a heaping tablespoon onto the baking sheets, shaping the balls of dough into rounds if necessary and spacing them 2 inches apart. Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres. Bake until the cookies have puffed up and have a smooth bottom and rounded, slightly cracking top, 12 to 14 minutes, rotating the sheets from front to back and top to bottom halfway through. Remove and let cool slightly (the cookies may flatten a bit) on the sheets, then transfer to a wire rack and let cool complet

PECAN COOKIES WITH RYE AND BARLEY FLAKES

Steps:

• Prepare all ingredients and preheat the oven to 180C /350 F. Grease or line with parchment paper two baking sheets.
• Start by whisking together (in a medium size bowl) all the dry ingredients: the flour, the rye and the barley flakes, most of the pecans chopped and toasted, baking soda, and the salt. Leave a handful of pecans to put on top of each cookie.
• In a separate large bowl, blend together the soft butter and the cane sugar using a hand electric mixer. Add the egg and the coconut blossom nectar. Continue to mix/beat until nice and smooth.
• Add the dry ingredients to the butter mixture and mix until well incorporated. I used a wooden spoon.
• Using an ice cream scoop, scoop equal amounts of batter and place on baking sheet leaving some space (approx 1 inch) in between each cookie.
• Flatten the cookies/batter slightly and top up with the remaining chopped pecans.
• Place in the oven and bake for 13 minutes. You may need to bake them in batches so allow cookies to cool slightly when taking them out of the oven and then transfer them to a cooling rack to cool completely.