Big Boy Cookies
Buttery slice-and-bake cookies packed with ground pecans and flaked coconut, with a hint of nutmeg — crisp on the edges and tender in the center.
Ingredients
- 0.8 lb butter (3 sticks), room temperature
- 1 cup sugar, plus 2 tbsp
- 6 each large egg yolks
- 1 tsp pure vanilla extract
- 2 cup all-purpose flour, plus 2 tbsp
- 1 cup ground pecans
- 0.5 cup flaked coconut
- 1 pinch nutmeg
- 0.8 tsp salt
Instructions
- 1
Cream the butter and sugar in an electric mixer with a paddle on medium speed until smooth and fluffy. Add yolks one at a time. Scrape down bowl, beat 1 minute, add vanilla.
- 2
Combine flour, pecans, coconut, nutmeg, and salt. Add to the butter mixture on low speed until incorporated, then increase to medium and mix until thick and creamy, about 2 minutes.
- 3
Dust a large sheet of parchment with flour. Spoon the dough onto the paper, fold tightly over the dough, and roll into a cylinder about 3 inches in diameter, 12-14 inches long. Refrigerate 8 hours.
- 4
Preheat oven to 350°F. Line a baking sheet with parchment. Remove dough and peel away paper. Cut crosswise into 1/2-inch slices. Place 2 inches apart on the pan.
- 5
Bake until lightly golden, 15-20 minutes. Cool completely in the pan. Remove with a spatula. Yields about 2.5 dozen cookies.