Pecan Sandies

Since I am moving next week, I have been trying to use what I can in my pantry and refrigerator.  I got lucky with these cookies since all I needed was pecans, flour, butter, sugar and an egg.  Of course, I had all those on hand.

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Pecan Sandies

recipe adapted from: baking illustrated

Ingredients:

1 1/2 cups pecan halves, plus about 32 pecan halves for pressing in to unbaked cookies
1/4 cup confectioners' sugar
1/2 cup packed light brown sugar
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
12 tablespoons cold unsalted butter, cut into 1/2 inch cubes
1 large egg yolk

Directions:

In a food processor, process 1 1/2 cups pecans. with both sugars until the nuts are ground, about twenty 1-second pulses. Add the flour and salt and process to combine, about twelve 1-second pulses. Scatter butter pieces over the dry ingredients and process until the mixture resembles damp sand and rides up the bowl, about eighteen 1-second pulses. With the machine running, add the yolk and process until the dough comes together into a rough ball, about 20 seconds.

Turn the dough (it will look scrappy and uneven) onto a clean, dry work surface and gently knead until it is evenly moistened and cohesive. Using the palms of your hands, roll the dough into an even 12-inch log, cut the log in half and wrap each half in plastic wrap. Freeze the dough logs until very cold but still malleable, about 30 minutes. Remove them from the freezer, unwrap them, and roll them on a work surface to round off the flat sides. Re wrap the logs in plastic wrap and refrigerate them until thoroughly chilled and completely firm, about 2 hours.

Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Lone 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Unwrap the dough logs and, using a sharp knife, slice the logs into coins 1/4 inch thick, slightly rotating the logs after each slice so they do not develop a markedly flat side. Place the slices on the prepared baking sheets, spacing them about 3/4 of an inch apart. Press pecan half in the center of each slice.

Bake until the edges of the cookies are golden brown, about 24 minutes, rotating the baking sheet front to back and top to bottom halfway through the baking time. Cool the cookies 3 minutes on the baking sheets, then transfer them to a wire rack with a wide metal spatula and let them cool to room temperature.

This past Saturday was our going away party and I plan on posting some pictures on my other blog, so check sometime today to view the pictures and details of the saddest happiest party EVER!

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