For an afternoon brunch, this bacon and leek quiche tastes fantastic with a side salad. You are welcome to experiment with different cheeses.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 35 mins |
| Servings: | 12 |
Ingredients
- ¾ cup pecans
- 1 cup butter, softened
- ¾ cup white sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flour
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread pecans evenly onto a baking sheet.
- Bake in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely, then coarsely chop in a food processor.
- Beat butter in a large bowl with an electric mixer until creamy. Add sugar; beat until light and fluffy. Beat in egg yolk, vanilla, and salt until well combined. Slowly mix in pecans. Stir in flour until dough begins to come together.
- Roll dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch-thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Unwrap dough logs and cut into slices, about 1/3-inch thick. Place on the prepared baking sheet.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 159 mg |
| Sugars | 13 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
No changes at all. It wasnt sticky. they turned out perfect! We loved them!!!
Great recipe, easy to follow and not 20+ ingredients. I doubled and made as directed except I used half butter and half shortening for the fat. ( It’s something my mother always did for her cookies, I think to stretch the butter.) I also sifted the flour after I measured it. I don’t find these to be globby or sticky. I made the first tray with a cookie scoop, without refrigeration, as I wanted to see the difference it could make. They did not spread or rise any. I will post another photo or two after I roll the rest into logs and refrigerate and bake.
Disappointing. Way too much butter, just yuck.
It’s a great recipe! Didn’t change a thing! I put this recipe in my book of recipes! Delicious! If your dough is sticky flour your hands just a little!
This is a wonderfully simple, delicious cookie! I followed the recipe as written and they were perfect. I did bake them the full 15 minutes because we like a crunchier cookie. Very very good!
Fabulously simple recipe! Excellent shortbread texture. I sifted the flour and kneaded the last bit into the dough so it was easy to handle. It probably took nearly 2 cups. Otherwise followed recipe EXACTLY. Used salted butter. I divided the dough into four parts and packed into sandwich baggies to make mini rolls. Put in freezer for an hour prior to baking. Sliced each baggie roll into 8 cookies. (Total yield 32). Baked on a stone in 375 oven for 12 minutes until just beginning to brown. Cooled completely on stone. Amazingly adorable and delicious melt in your mouth 1 1/2 in rounds about 1/2 inch thick.
I made these exactly as the recipe instructs, except that I rolled them in powdered sugar after they baked. Others suggested adding more flour, but I did not find it necessary. They were light and delicate with great buttery-pecan flavor. This recipe is a keeper.
Great flavour, but they were thin and crumbly. Baked for 15 minutes.
The taste was good, buttery and sweeter than I expected, but the cookies came out flat. I double checked the recipe to see if I missed the baking powder, but no backing powder was included. I expected a thicker cookie.
Excellent when made just as directed.
Made it following the directions and they were delicious.
Followed the recipe and these were delicious. Crunchy, nutty and oh so good. Recipe is perfect as written, wouldn’t change a thing.
I like to bake these fresh each morning……I use one log a day and they disappear!!! I add more pecans because we like a real good nutty cookie. Everyone raves about how good they are with coffee and milk!! Love these cookies!!
These cookies are easy to make and lovely to look at however I was not pleased with the flavor. I’m not sure what it is but it might be too sweet. Next time I’ll make my old standby butter balls or some people call Mexican wedding cakes.
Absolutely delicious! Best version I’ve tried. The only thing I did differently was I rounded up and used 1 full cup of pecans. Folks raved. I will make these again for sure.
I made these, but tweaked just a little. I used salted butter so I didn’t have to add to recipe. Also I used 1 egg. I cannot see wasting the yoke, so I just threw it in the bowl!!! I have made these both with delivered almonds and pecans. My father in law couldn’t stop eating them, not to mention my 60 year old sweet tooth husband. They sure didn’t last long at all. Delish delish!!
Melt in your mouth goodness. I made them sugar-free by using a mixture of fructose and Splenda. I also add 1/4 cup of additional flour.
These are good. Next time I want to add toffee bits.
Did the recipe, but did increase the flour by 1/4 cup. I used a tablespoon scoop and then flatten them slightly. Perfect. Family loved them as well as the friends that I gave them to. Thanks for sharing the recipe.
Amazing. They are so good!
Love the flavor on these cookies. Took these on a platter for Thanksgiving dinner and they were a hit.