INGREDIENTS
For the Dough
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 4 ounces (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon freshly grated orange zest
- 1 large egg
For the Filling - 1 ounce (2 tablespoons) unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup chopped pecans, toasted
- 1/4 teaspoon ground cinnamon
INSTRUCTIONS
- Sift flour, baking soda, and cinnamon into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 90 seconds. Beat in the egg. Reduce the speed to low. Add the flour mixture gradually and beat until just combined. Shape the dough into a ball and wrap in plastic wrap. Refrigerate overnight for 1 hour or overnight.
- Remove the dough from the refrigerator and let rest on the counter for 5 minutes. Turn the dough onto floured parchment. Roll into a 10x12" rectangle, then trim the edges straight. Transfer rectangle of dough on parchment to a baking sheet and refrigerate until firm but pliable, about 10 minutes.
- Mix all of the filling ingredients in a small bowl until well combined. Crumble mixture evenly over rectangle of dough. Starting on a long side, roll the dough into a log and wrap it in the parchment. Refrigerate the log for 1 hour or overnight.
- Preheat the oven to 350°F. Remove the log from the refrigerator and cut crosswise into 1/4"-thick slices. Transfer slices to parchment-lined baking sheets, and bake until the edges are golden brown, about 10-15 minutes. Let cool on sheets on wire racks.
- Cookies will keep, covered, for up to 3 days.
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