recipe courtesy of Bake from Scratch Magazine
Uniting the rich flavor of smooth, buttery shortbread and nutty pecans in one mesmerizing swirl, these cakey Pecan Pinwheels are then coated in sugar and finely chopped pecans for irresistible crunch from Schermer Pecans. They’re delicately tender, and have an incredible toasted, nutty flavor swirled throughout thanks to the toasted, finely ground pecans incorporated into one of the swirls of dough. Plus, this slice-and-bake dough needs some time to chill before slicing, so it’s the ultimate make-ahead treat. These cookies are perfect as a festive fall dessert, or even included in your holiday cookie exchange lineup. Regardless of where or when you serve them, they’re sure to be a hit!
With pecan harvest season currently at its peak, you can be sure you’re purchasing the freshest, most premium quality pecans when you choose Schermer Pecans. Buying pecans at the peak of harvest promises the finest-tasting pecans. And there’s no need to rush to bake! Store your pecans in the freezer, and you can enjoy them throughout the year.
Founded in 1946, Schermer Pecans takes pride in its pecans every step of the way. From tree to table, Schermer oversees every step of the process. This ensures consistent quality and freshness throughout the entire pecan-growing and -selling life cycle. Today, Schermer Pecans is one of only a few family-run pecan companies that grows, shells, and distributes its own pecans. You can purchase Schermer Pecans online at its website in a variety of sizes, whether in bulk or by the case. The Baker’s Box offers the perfect supply of pecans for the artisan home baker, including 3 (12-ounce) bags of medium pecan pieces and 3 (12-ounce) bags of fancy pecan halves.
Makes about 24 cookies
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To toast pecans in the oven, preheat your oven to 350°F (180°C) and spread your pecans in a single layer on a parchment paper-lined rimmed baking sheet. When the oven is ready, bake the nuts until lightly browned and fragrant, 5 to 10 minutes. Remember that nuts continue to cook even after they have been removed from the oven, so don’t hesitate to pull them from the oven once they begin to change color. Once the nuts are warm but not too hot to handle, chop as desired. Nuts are still slightly soft when they’re still warm, so this will make cleaner cuts than if you wait to chop them when the nuts are cool and brittle.
We like to add a little bit of flour to absorb the oils from the nuts and prevent a nut butter from forming in the food processor.
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