Dipped Pecan Spritz
Indulge in the buttery decadence of Dipped Pecan Spritz cookies, a festive treat that combines the nutty richness of finely chopped pecans with the crisp, delicate texture of spritz dough. These elegant cookies are pressed into beautiful shapes, baked to golden perfection, and dipped in luscious melted dark or semisweet chocolate for a touch of indulgence. Perfectly crisp yet melt-in-your-mouth tender, they are finished with optional sprinkles or extra pecans for added flair. With just 20 minutes of prep time, this recipe yields 36 cookies that are as visually stunning as they are delicious—a must-have addition to your holiday dessert spread or any special occasion.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 0.5 cup Finely chopped pecans
- 4 ounces Dark or semisweet chocolate
- Optional sprinkles or chopped pecans for decoration
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large bowl, cream the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the egg yolk and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
Gradually add the flour to the mixture, beating on low speed until just combined. Scrape down the sides of the bowl as needed.
Mix in the finely chopped pecans with a spatula until evenly distributed.
Transfer the dough to a cookie press fitted with your desired shape disk. Press the cookies directly onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, melt the dark or semisweet chocolate in a microwave-safe bowl in 15-20 second increments, stirring between each interval until smooth and glossy.
Dip half of each cooled cookie into the melted chocolate and lay them on a sheet of parchment paper. If desired, sprinkle decorations such as sprinkles or additional chopped pecans onto the chocolate before it sets.
Allow the cookies to sit at room temperature or in the refrigerator until the chocolate is completely set. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 5.7 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 36 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
