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“The name says it all..just the very best!”
2hrs 16mins
2 dozen

Ingredients Nutrition


  1. Whisk together flour, salt and cinnamon in medium bowl.
  2. Pulse 1/2 cup + 2 tbsp pecans in food processor until fine. Nuts should be dry and fluffy. (Do not over process or nuts will become damp and oily).
  3. Stir ground pecans and remaining 1/2 cup chopped nuts into flour mixture; set aside.
  4. Either by hand or electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Beat in yolk until incorporated, about 20 seconds.
  5. Add flour mixture and mix on low speed until dough just comes together, 25-30 minutes.
  6. Roll dough on work surface into log measuring about 8" inches long and 2" thick.
  7. Wrap log in plastic wrap and refrigerate at least 2 hours or up to 3 days. Dough can be frozen up to 1 month.
  8. Wrap log in plastic and then foil before freezing.
  9. Adjust oven racks to upper and lower middle positions.
  10. Heat oven to 325°F.
  11. Unwrap dough log, and with sharp knife, cut dough into 3/8" thick slices.
  12. Place slices on ungreased cookie sheet, spacing them about 1/2-1" apart.
  13. Bake, reversing positions halfway through baking time, until edges begin to brown, 16-18 minutes.
  14. Cool cookies on cookie sheets for 2 minutes, then transfer to cooling rack with wide spatula.

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