Pecan Sandies

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

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

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1  cup  tbsps chopped pecans
• 2  tablespoons  chopped pecans
• 12  tablespoons unsalted butter, softened but still firm
• 1⁄4 cup confectioners' sugar, sifted
• 6  tablespoons  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.