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Make Classic Shortbread dough, adding 3/4 cup ground pecans with the flour. Roll into two 1-inch-thick logs and chill 30 minutes. Slice into 1/2-inch-thick rounds and press a pecan into each. Brush the cookies with beaten egg and chill 30 minutes, then bake 12 to 15 minutes at 375 degrees.
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By Ohio Margaret
Central Ohio
on September 24, 2010
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I always thought Pecan Sandies were called Sandies because they taste grainy and dry like sand. Not my favorite cookie out of the package, but these are surprisingly better! They have a rich buttery taste and nice pecan flavor. Making the dough is pretty easy. Measure 3/4 c. whole pecans - it makes 3/4 ground, so no need to remeasure. Chilling the dough twice is a pain, but important for the texture and ease in working with it. I used an egg white wash instead of a whole egg just because I had the egg white. It was find and adds a nice gloss. I also sprinkled a bit of turbinado sugar on top of each cookie prior to baking for a little extra texture and sweetness. If you are at all a fan of Pecan Sandies, these are worth making.
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