Our Favourite Pecan Sandies / by Linda Klimack

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Need a little more pecan in your life? Try our best recipe for Pecan Sandies!

1½ cups chopped pecans
1 cup pecan halves
¼ cup icing sugar
½ cup packed brown sugar
1½ cups unbleached all purpose flour
¼ teaspoon salt
¾ cup butter, cold
1 large egg yolk

  • Preheat oven to 325℉.
  • Use the steel blade in your food processor to reduce the chopped pecans and sugars to a uniform blend of crumbs. Short pulses are best.
  • Add the flour and salt and process briefly, 10 – 20 seconds.
  • Cut the butter in ½ inch cubes and add to the processor.
  • Pulse the processor to combine the butter until uniform and starting to cling.
  • With the processor running, add the egg yolk and continue until the dough begins to clump together. Turn the dough out onto a work surface.
  • Knead briefly to form a single lump.

Balls

  • Put about 1 teaspoon of dough in your hand and roll into a ball.
  • Place on a greased baking sheet.

Logs

  • Roll the dough into 4 uniform log shapes on the counter and then wrap in plastic wrap.
  • Chill in the freezer for half an hour. The dough should be firm but malleable.
  • Unwrap the dough and use a sharp knife to slice ¼ inch thick slices.
  • Arrange the slices on a greased baking sheets.
  • Press a pecan half into each cookie.
  • Bake the cookies for about 24 minutes or until golden brown.