Pecan Sandies

Ingredients

2 cups (8 ounces) pecans, toasted
1⁄2 cup packed (3-1⁄2 ounces) light brown sugar
1⁄4 cup (1 ounce) confectioners’ sugar
1-1⁄2 cups (7-1⁄2 ounces) all-purpose flour
1⁄4 teaspoon salt
12 tablespoons unsalted butter, cut into 1⁄2-inch pieces and chilled
1 large egg yolk

Instructions

Reserve 32 of prettiest pecan halves for garnishing. Process remaining cups pecans with brown sugar and confectioners’ sugar in food processor until nuts are finely ground, about 20 seconds. Add flour and salt and process to combine, about 10 seconds.
Add butter pieces and process until mixture resembles damp sand and rides up sides of bowl, about 20 seconds. With processor running, add egg yolk and process until dough comes together into rough ball, about 20 seconds.
Transfer dough to clean counter, knead briefly, and divide into 2 equal pieces. Roll each piece of dough into a 6-inch log, about 2 inches thick. Wrap dough tightly in plastic wrap and refrigerate until firm, about 2 hours.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Working with 1 dough log at a time, remove dough log from plastic and, using chef’s knife, slice into 3⁄8-inch-thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place rounds 1 inch apart on prepared baking sheets. Gently press pecan half in center of each cookie. Bake until edges of cookies are golden brown, 20 to 25 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 3 minutes, then transfer to wire rack and let cool completely.

Pecan Sandies

Ingredients

Instructions

Tags

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