Crisp Pecan Cookies Draft

How I make it

1. Beat the butter and powdered sugar for about 3 minutes, until slightly paler.

2. Meanwhile, grind the pecans in a food processor as smooth as you can.

3. Add the nuts to the butter and mix well.

4. Add the liqueur, then the flour and cacao nibs, and mix until crumbly.

5. Stop the mixer and squeeze a little of the mixture in your hand. If it doesn't hold together, add a little more liquid (liqueur or water).

6. Turn the mixture out onto the counter and press it with your hands into a log about 10 inches (25 cm) long.

7. Lay the log on a wide sheet of plastic wrap and roll the wrap around it.

8. Hold both ends of the wrap and roll so it tightens around the dough. Once the log is even and firm, freeze for 30 minutes.

9. Preheat the oven to 350°F (180°C).

10. Unwrap the log and slice it into about 25 cookies, about ⅓ inch (8 mm) thick. Arrange on a baking sheet.

11. Bake for about 17 minutes, until just lightly golden.

12. Let cool and store in an airtight container.

What I've learned

• If I don't have Cointreau, I use another liqueur, milk, or even water.
• Instead of cacao nibs I sometimes add a handful of coarsely chopped pecans, or just leave them out.
• These cookies don't spread, so they can sit close together on the sheet.
• If they need more sweetness I roll them in powdered sugar, but only once they've cooled completely!