Pecan Sandies

Submitted by grandma2969

"The name says it all..just the very best!"

 

• Ready In: 2hrs 16mins
• Ingredients: 9
• Yields: 2 dozen

ingredients

• 354.88 ml all-purpose flour
• 2.46 ml salt
• 1.23 ml ground cinnamon
• 236.59 ml tbsps chopped pecans
• 29.58 ml chopped pecans
• 177.48 ml unsalted butter, softened but still firm
• 59.14 ml confectioners' sugar, sifted
• 88.74 ml packed light brown sugar
• 1 large egg

directions

1. Whisk together flour, salt and cinnamon in medium bowl.
2. Pulse 1/2 cup + 2 tbsp pecans in food processor until fine. Nuts should be dry and fluffy. (Do not over process or nuts will become damp and oily).
3. Stir ground pecans and remaining 1/2 cup chopped nuts into flour mixture; set aside.
4. Either by hand or electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Beat in yolk until incorporated, about 20 seconds.
5. Add flour mixture and mix on low speed until dough just comes together, 25-30 minutes.
6. Roll dough on work surface into log measuring about 8" inches long and 2" thick.
7. Wrap log in plastic wrap and refrigerate at least 2 hours or up to 3 days. Dough can be frozen up to 1 month.
8. Wrap log in plastic and then foil before freezing.
9. Adjust oven racks to upper and lower middle positions.
10. Heat oven to 325°F.
11. Unwrap dough log, and with sharp knife, cut dough into 3/8" thick slices.
12. Place slices on ungreased cookie sheet, spacing them about 1/2-1" apart.
13. Bake, reversing positions halfway through baking time, until edges begin to brown, 16-18 minutes.
14. Cool cookies on cookie sheets for 2 minutes, then transfer to cooling rack with wide spatula.

Reviews

[Olive]

This is a really good pecan sandie cookie and it turned out well. I did have a bit of trouble following the recipe, but I think I was able to decipher it. A couple of examples are: in the ingredients, the recipe calls for a large egg and in the description it says to add the yolk. I added the whole egg. In the recipe it also said to beat the mixture for 25-30 minutes, which I think the chef meant to say "seconds". However, the end results of the cookie were very good. Thank you for sharing this recipe, grandma2969! It is a keeper. I will be making this cookie again!