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
Ingredients
- 1 pound butter
- 200 grams powdered sugar
- 2 egg yolks
- Tablespoon salt
- 1 pound flour
- 260 grams pecan pieces
Instructions
-
Cream together the butter and sugar until pale and very fluffy.
-
Add the yolks and salt and continue beating until completely combined.
-
Add the flour and beat just until combined and finish with pecan pieces.
-
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.
Recipe Notes
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.
