makes about 36 cookies
recipe from The Cheese Board Collective Cookbook
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup firmly packed light brown sugar
- 1 1/2 cups granola
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1/3 cup chopped pecans
Using a stand mixer, cream the butter and brown sugar together in the bowl the paddle attachment on medium speed for about 4 minutes, until light and fluffy. Add the granola, vanilla extract, salt, flour, and pecans. Mix just until the ingredients are incorporated.
Transfer the dough to a lightly floured surface and divide into 2 pieces. Using your palms, roll each piece until a log about 4 1/2 inches long and 2 inches wide. Wrap in parchment and refrigerate for at least 2 hours.
Preheat oven to 350F. Line two baking sheets with parchment paper.
Cut each log into 1/4 inch thick pieces and place the cookies 1 inch apart on the prepared pans. Bake on the middle racks of the oven for about 20 minutes, or until cookies are golden brown. Transfer the cookies to a wire rack to cool.