Pecan Sandies is really a classic French sable (pronounced SAH-blay and meaning “sandy”) made with finely chopped toasted pecans. Make the dough ahead, freeze it, and you’ll always be able to whip up a batch of these memorable treats when guests are coming.

Ingredients 

¾ cup pecans (about 3 ounces),

toasted and cooled

16 tablespoons (2 sticks) unsalted

butter, softened

¾ cup sugar

1 large egg yolk

1 teaspoon pure vanilla extract

¼ teaspoon salt

1¾ cups all-purpose flour

Method

PROCESS the toasted pecans in a food processor until finely chopped (but not quite finely ground) or chop them fine using a chef’s knife.

USING an electric mixer, beat the butter in a large bowl until creamy. Add the sugar and beat until fully blended. Beat in the egg yolk, then the vanilla and salt. With the beaters on low speed, mix in the pecans, then mix in the flour just until fully combined and the dough starts to come together. Using your hands or a rubber spatula, gather the dough into a ball, then divide it in half.

WORKING with one half of the dough at a time on a lightly floured surface, shape it into a log, rolling it back and forth to form a smooth cylinder about 8½ inches long and 1½ to 1¾ inches in diameter. Roll up the log in plastic wrap and secure with a layer of foil.

REPEAT with the remaining dough. Refrigerate for at least 4 hours or until very firm. (The logs can be refrigerated for up to 3 days or frozen for up to 3 months.)

PREHEAT the oven to 350°F. Line a cookie sheet with parchment paper

WORKING with one log at a time, cut the dough into 1⁄3-inch-thick slices, arranging them about 1½ inches apart on the prepared sheet. Bake for 15 to 17 minutes or until golden around the edges. Transfer the cookies to a rack to cool.

STORE in an airtight container for up to 10 days.