Pecan Sables

Recipe by skat5762
READY IN: 1hr
YIELD: 32 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground.
  • Whisk together flour, salt, and baking powder in a bowl.
  • Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes.
  • Add egg yolk and beat well.
  • Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute.
  • (Dough will be crumbly but will hold together when squeezed.) Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round).
  • Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps.
  • Roll out and cut remaining dough in same manner.
  • Gather scraps, then reroll and cut in same manner.
  • Beat egg white until frothy, then brush tops of rounds lightly with egg white.
  • Put a pecan half on top of each round, then brush pecan lightly with egg white.
  • Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes.
  • Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.
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