National Pecan Month!
These are one of my favorite cookies and although they do not really have an appetizing name, they are far from “sandy”. One change I would make to this recipe is to add in some finely chopped pecans just to give the cook a little extra crunch and a little more pecan (besides what is already ground up). The original recipe also calls for turbinado sugar, but I don’t think it’s necessary and I have never had a pecan sandie with this sprinkled on top. But if you want to include this step, feel free!
Adapted from Smitten Kitchen
1 cup pecans
2 cups all-purpose flour, divided
1 cup (2 sticks) unsalted butter, softened
2/3 cup confectioners’ sugar
2 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder
- Preheat oven to 350 degrees F. Spread the pecans in one layer on a baking sheet and bake them, shaking the pan occasionally, until they are well browned, 10 to 13 minutes. Transfer the pan to a wire rack and let cool completely.
- In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.
- In a medium bowl, whisk together the remaining flour, salt, and baking powder.
- Using an electric hand mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Beat in the flour mixture until just combined. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
- Preheat the oven to 325 degrees F. Roll the dough between two sheets of wax paper to 3/16 inch thick (a rectangle approximately 10 x 14 inches).
- Using a sharp knife, cut the dough into 1-inch squares. Place them 1 inch apart on ungreased cookie sheets (do not re-roll the scraps). Prick the cookies with a fork and bake until pale golden all over, about 10 to 12 minutes. Cool on a wire rack.