Pecan Sandies

Pecans are a staple in the South. Usually they are reserved for rich pies or pecan pralines, but I love pecans in cookies. My favorite flavor to combine with pecans is salt; heavy handed measures of salt. The ideal cookie for such a mission is the Pecan Sandie.  Pecan Sandies are soft, crumbly cookies with gently toasted pecans highlighting a deep undertone of salt to balance out their own buttery sweetness.

Pecan Sandies
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  1. 1 pound butter
  2. 200 grams powdered sugar
  3. 2 egg yolks
  4. Tablespoon salt
  5. 1 pound flour
  6. 260 grams pecan pieces
  1. Cream together the butter and sugar until pale and very fluffy.
  2. Add the yolks and salt and continue beating until completely combined.
  3. Add the flour and beat just until combined and finish with pecan pieces.
  4. Chill the batter for at least an hour before using, longer will develop deeper flavor, and bake at 350F until golden-brown and delicious; typically 12 to 15 minutes for a 3" or 4" cookie.
  1. Be sure to taste your batter before serving it. I think a tablespoon of salt is a good starting point, but add as much as you like.
Joe the Baker


About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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