The Homemade Pecan Sandies Recipe These addictive shortbread cookies are so-called because they are said to have the texture (though not the taste!) of fine sand.
7 tbsp unsalted butter, softened
1/4 cup light brown sugar
1/4 cup sugar
1/2 tsp pure vanilla extract
1 large egg yolk
1 cup all-purpose flour, sifted,
plus extra for dusting
1/2 cup pecans, chopped
1 Preheat the oven to 350°F (180°C).
2 In a large bowl, cream together the butter and sugars with an electric hand mixer until light and fluffy. Add the vanilla extract and the egg yolk, and mix well to combine.
3 Mix in the flour, then the pecans, and bring the ingredients together to form a rough dough.
4 Turn the dough out onto a lightly floured work surface and knead it to form a smooth dough.
5 Roll into a log about 8in (20cm) long. If the dough seems too soft to cut, refrigerate it for 30 minutes to allow it to firm up.
6 Slice 1⁄2in (1cm) disks from the log, and place a little apart on 2 baking sheets lined with parchment paper.
7 Bake in the top third of the oven for 15 minutes, until golden brown at the edges. Leave on the sheets for a few minutes, then transfer them to a wire rack to cool completely.
8 STORE The sandies will keep in an airtight container for 5 days.
|Homemade Pecan Sandies|