Recipe courtesy of Claudia Fleming
Pecan Sandies
- Level: Easy
- Yield: 10 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 120 servings
- Calories
- 30
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 0
- Cholesterol
- 4
- Sodium
- 13
- Total: 43 min
- Prep: 30 min
- Inactive: 3 min
- Cook: 10 min
Ingredients
1 cup pecans
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2/3 cup confectioners' sugar
2 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon turbinado (raw) sugar
Directions
- Preheat oven to 350 degrees F.
- Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.
- In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.
- Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
- Preheat oven to 325 degrees F.
- Roll the dough in between two sheets of waxed paper to 3/16-inch thick. Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles. Sprinkle the cookies with the turbinado sugar. Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps). Prick the cookies with a fork and bake until pale gold all over, about 10 minutes. Cool on a wire rack.