Bake
Swedish Pecan Praline Cookies ("Pekan Snittar")
- Prep time 10 minutes
- Cook time 35 minutes
- Serves about 52 cookies
Author Notes
“Snittar” (or cookie slices) are pretty much as classic as you can get when it comes to a Swedish cookie. They’re perfectly chewy biscuit cookies that are baked in a flattened log and sliced immediately after baking. The most common flavors are chocolate and caramel, but here I chose to add a simple pecan praline instead. If you don’t want to go through the trouble of making the praline, just add toasted chopped pecans. This recipe makes about 50 cookies which means they’re the perfect addition to your holiday cookie boxes!
• Make the dough ahead and store it in the freezer for up to 2 months. Let it come to room temperature before rolling into logs and baking. —Nea Arentzen
What You'll Need
Ingredients
-
PECAN PRALINE
-
1 cup
(100 grams) chopped pecans
-
1/2 cup
(99 grams) granulated sugar
-
COOKIE DOUGH
-
1/2 cup
(113 grams) unsalted butter, room temperature
-
1/3 cup
plus 1 tablespoons (78 grams) granulated sugar
-
1 teaspoon
vanilla extract
-
3 tablespoons
(58 grams) light corn syrup
-
1 1/4 cups
(150 grams) all purpose flour
-
1 teaspoon
baking powder
-
1/2 teaspoon
Diamond crystal kosher salt
Directions
- Preheat the oven to 375ºF/190ºC with a rack in the center position and line a rimmed baking sheet with parchment paper.
- Start by making the pecan praline. In a clean skillet over medium-low heat, sprinkle in a thin layer of granulated sugar. Wait for it to melt, then pour another layer of sugar on top. Continue doing so, wetting any dry edges with a pastry brush and water, until all the sugar has been added and the sugar has taken on a deep golden color.
- Immediately stir in the chopped pecans until all the pecans are coated. Transfer to a silpat or parchment paper, then place another piece of parchment paper over and press with your hands to flatten out as much as you can. Sprinkle with fleur de sel (regular sea salt is also fine); let it cool completely and chop into small pieces.
- To make the dough, use an electric mixer to cream together the butter, sugar, vanilla, and corn syrup in a medium bowl. Mix in the flour, baking powder, and salt until just combined, then work in the pecan praline with your hands or a spatula.
- Divide the dough in half; roll each out into a 14-inch long log (should be about 1½-inch thick). Place the logs lengthwise on the prepared baking sheet parallel to one another, at least 5 inches apart; press down on them with your fingers to flatten very slightly.
- Bake until the logs have spread out and turned a golden brown color, 12 to 15 minutes. Immediately sprinkle with more fleur de sel (or flakey sea salt) and quickly use a knife or bend scraper to cut diagonal slits down the length of the cookie, then cut them in half all the way down the middle lengthwise to create smaller cookies (can leave long if desired, but this way you get more for your effort).
- Let them cool completely before serving or transferring them to a sealable cookie jar or container.
Test Kitchen Content Creator & Recipe Developer at Food52
See what other Food52ers are saying.