Pecan Sandies

There is no better way to eat pecans than in Pecan Sandies! These cookies are awesome. They are so simple to make; there are very few ingredients. The pecans are the star of the cookie. Another awesome plus is that you can eat the cookie dough! There are no eggs in this recipe so it's worry free. I usually don't eat cookie dough so I felt sneaky trying this dough. It was sooo delicious!

I adapted this recipe from the amazing Bouchon Bakery. I was so impressed with this book. I consider myself a really good baker but reading this book and learning more about the chefs I realized just how much more there is to learn about baking. They measure all their ingredients so I decided it'd be fun to pull out my kitchen scale to see how my measuring compared to the weight I needed. They list both the weight and the measurements. I did a pretty darn good job!

I've made these cookies a couple times. The second time I added a pinch of salt and a little vanilla extract to up the flavor and it was just what it needed. These cookies are shortbread based so they are crunchy but that's how it's supposed to be. The measurments are a little odd but they scaled down the recipes from their bakery so us at home bakers could easily make it at home.  My mother-in-law LOVES pecans and pecan sandies and couldn't get enough of these. I think you will love them too!

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Pecan Sandies

Adapted from Bouchon Bakery

Ingredients:

1 3/4 cup + 1 1/2 teaspoons all-purpose flour (250 grams)

3/4 cup coarsely chopped pecans (80 grams)

12 tablespoons (1 stick and a half) unsalted butter, (170 grams)

3/4 teaspoon vanilla extract

1/4 teaspoon salt

3/4 cup + 1 3/4 teaspoons powdered sugar (90 grams)

Additional powdered sugar for dusting (optional)

Directions:

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line two sheet pans with Silpats or parchment paper.

Toss the flour and pecans together in a medium bowl.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until smooth.  Add the vanilla extract and salt and mix in.  Add the powdered sugar and mix for about 2 minutes, until fluffy.  Scrape down the sides and bottom of the bowl.  Add the flour mixture and mix on low speed for about 30 seconds, until just combined.  Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.

Divide dough into 1 1/2 tablespoon portions, (30 grams) roll into balls, and arrange on the sheet pans, leaving about 1 1/2 inches between them. Press the cookies into 2-inch disks.

Bake until pale golden brown, 20-23 minutes, reversing the positions of the pans halfway through.  Set the pans on a cooling rack and cool for 5 to 10 minutes. Using a metal spatula, transfer the cookies to a rack to cool completely. If desired, dust with powdered sugar.

The cookies can be stored in a covered container for up to 3 days.

Makes 1 1/2 dozen cookies.