Pecan Sandies
- Level: Easy
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 51
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 7
- Sodium
- 22
- Total: 3 hr 20 min
- Prep: 2 hr 50 min
- Cook: 30 min
Ingredients
2/3 cup pecans, plus more for decorating
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick unsalted butter, at room temperature
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Turbinado sugar, for sprinkling
Directions
- Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until browned, 10 to 12 minutes. Let cool completely. Sift 3/4 cup flour, the salt and baking powder into a medium bowl.
- Pulse the toasted nuts with the remaining 2 tablespoons flour in a food processor until finely ground.
- Beat the butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the flour mixture and stir with a wooden spoon until just combined, then stir in the nut mixture. Pat the dough into a rectangle on a piece of plastic wrap; wrap and refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough between 2 pieces of parchment into a 9-by-6-inch rectangle, slightly less than 1/4 inch thick. Sprinkle the dough with turbinado sugar, then gently press the sugar into the dough using a rolling pin. Slice into sixths crosswise and lengthwise to make 36 rectangles. Arrange about 1 inch apart on the prepared baking sheets. Pierce each rectangle a few times with a fork, then press a pecan onto each. Bake, switching the position of the pans halfway through, until golden brown, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.