These Pecan Sandies are wonderful for almost any occasion! Crisp, rich and satisfying without being too sweet, they're a traditional holiday treat and a perfect accompaniment to a cup of tea. This recipe can be found on our bags of Unbleached White Fine Pastry Flour.
Servings
32 servings
Prep time
10 minutes
Cook time
22 minutes
Passive time
1 minute
Ingredients
2 1/2 cups
Pecan Halves
divided
1/2 cup
Brown Sugar
packed
1/4 cup
Powdered Sugar
1 1/2 cups
Unbleached White Fine Pastry Flour
1/2 tsp
Salt
12 Tbsp
Butter
chilled, cut into 1/2-inch cubes
1
Egg Yolk
Instructions
Process 1 1/2 cups pecans and sugars in a 10-12 cup food processor for 10 two-second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about 10 two-second pulses. Add egg yolk and process until dough forms into a ball.
Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 325°F. Grease two baking sheets. Unwrap dough and cut into 1/4-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely.