Pecan Sandies
Flavors of toasted pecans and buttery shortbread make Pecan Sandies one of our favorite cookies. Just about everyone who tries them asks for the recipe.
You will be making logs out of the dough and you will need to allow time for the dough to stiffen up in the refrigerator for a few hours before you can start baking them.
After the dough is ready, you will be cutting them into 1/4 inch slices. Don't worry if the dough crumbles a bit when slicing, you can easily mold the dough back into shape with your fingers.
Pecan Sandies Recipe
Ingredients:
- 1 1/2 cups pecan halves or pieces
- About 32 pecan halves for pressing onto unbaked cookies
- 1/4 cup powdered sugar
- 1/2 cup packed light brown sugar
|
- 1 1/2 cups unbleached all-purpose flour
- 1/4 teaspoon table salt
- 12 tablespoons unsalted butter (1 1/2 sticks), (cold), cut into 1/2-inch cubes
- 1 large egg yolk
|
Preparation:
- Process 1 1/2 cups Pecans with both Sugars in food processor until nuts are ground, using 1-second pulses.
- Add flour and salt and use the pulse button until combined.
- Scatter butter pieces over dry ingredients and process until mixture looks like damp sand and rides up sides of bowl.
- With machine running, add yolk and process until dough comes together into rough ball, about 20 seconds.
- Turn dough onto clean, dry work surface and gently knead until it is evenly moistened and blended. Using palms of your hands, roll dough into even 12-inch log; cut log in half and wrap each half in plastic wrap.
- Freeze dough logs until very cold but still malleable, about 30 minutes. (don't place the logs on wire shelves in the freezer or they will sink into the spaces and get stuck). Remove from freezer and roll on work surface to round off flat sides. Then put the logs in the refrigerator until thoroughly chilled and completely firm, about 2 hours.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees.
- Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray.
- Unwrap dough logs and, using sharp chef's knife, slice logs into 1/4 inch thick slices, slightly rotating logs after each slice so that they do not develop markedly flat sides. Place slices on prepared baking sheets, spacing them about 3/4 inch apart.
- Press pecan half in center of each slice.
- Bake until edges of cookies are golden brown, about 24 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
- Let cookies cool on baking sheet for one minute, then transfer to rack to cool. Be careful they will be very delicate while they are warm.
Makes about 32 cookies. |
Return from Pecan Sandies to Shaped Cookies
|
