Pecan Sandies
A classic French sablé cookie made with chopped toasted pecans, featuring a rich buttery flavor and a tender, crumbly texture.
Ingredients
pecans (toasted and cooled, finely chopped)
¾ cup (about 3 ounces)
unsalted butter (softened)
16 tablespoons (2 sticks)
sugar
¾ cup
large egg yolk
1
pure vanilla extract
1 teaspoon
salt
¼ teaspoon
all-purpose flour
1¾ cups
Instructions
1
PROCESS
Process the toasted pecans in a food processor until finely chopped (but not ground into powder), or finely chop with a chef's knife.
2
USING
Using an electric mixer, beat the butter in a large bowl until creamy. Add the sugar and beat until fully combined. Beat in the egg yolk, then add the vanilla extract and salt. With the mixer on low speed, beat in the pecans, then the flour, until fully combined and starting to come together. Gather the dough into a ball with your hands or a rubber spatula, then divide in half.
3
WORKING
Working with one half of the dough at a time on a surface lightly dusted with flour, roll it back and forth into a smooth log about 8.5 inches long and 1.5 to 1.75 inches in diameter. Wrap the dough logs 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 dough logs can be refrigerated for up to 3 days or frozen for up to 3 months.)
4
PREHEAT
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
5
WORKING
Working with one log at a time, cut it into 1/3-inch-thick slices and arrange on the prepared baking sheet, spacing them about 1.5 inches apart. Bake for 15 to 17 minutes, until the edges are golden. Transfer the cookies to a rack to cool.
