These holiday cookies from Great British Baking Show's Chetna Makan only take 50 minutes, and the kids will love adding the pecan decoration on top!

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Credit: Photography by Kristin Vicari

Recipe Summary test

total:
50 mins
Yield:
Makes 18 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange racks in the top and bottom thirds of the oven; preheat to 350°. Line 2 baking sheets with parchment paper. In a small bowl, microwave the chocolate on high in 15-second intervals, stirring between each, until melted, about 1 1/2 minutes. Reserve 18 pecan halves and finely chop the remaining nuts. 

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  • Using a wooden spoon, in a medium bowl, beat the butter and granulated sugar until creamy, about 2 minutes. Beat in the egg. Mix in both flours, the cinnamon, chocolate, and chopped nuts. 

  • Scoop out about 2 tbsp. of the dough and shape into an oval. Place the cookie on a baking sheet. Gently press 1 pecan half onto the center. Repeat with the remaining dough and nuts, spacing the cookies evenly apart. Bake until the edges begin to crack and the cookies are dry to the touch, about 12 minutes. 

  • Transfer the cookies on the parchment paper to a wire rack. Let cool completely. Dust with confectioners’ sugar (if using). (The cookies can be stored in an airtight container at room temperature for up to 5 days.)

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