They are borderline indulgent and fit the bill for any occasion. A perfect treat for just one, and the ideal cookie for an evening of wine and cheese with friends.
I wasn’t going to make cookies again, but yesterday I was flipping through the Smitten Kitchen archives, something I do
so often that I officially feel like an internet stalker every once in a while when I am looking for something tried and true. And I saw a million things that are now carefully written on my “to-make” list, but these pecan sandies got me up and in the kitchen in ten seconds flat.
The dough comes together like butter. I made it the night before, stuck it in the refrigerator, and took it out the next morning to slice and bake.
They are delicious, and crumbly, and they melt in your mouth. I highly recommend you bake them. Now.
slightly adapted from Smitten Kitchen
These cookies are pretty simple. The dough comes together very easily, and in many ways is like a pecan shortbread. The toasted pecans add a buttery richness that is unmistakable.
1 cup pecans
2 cups all purpose flour
1 cup (2 sticks) salted butter
2/3 cup powdered sugar
1/2 teaspoon baking powder
a pinch of fleur de sel and powdered sugar, for topping, optional
1. Toast pecans in the oven or on the stove, around ten minutes. Coarsely chop the nuts.
2. Throw toasted, chopped pecans and about 1/3 cup flour in a food processor. Process until the mixture resembles a course meal.
3. Now, in a stand mixer, cream the butter and sugar until light and fluffy, 2 to 3 minutes.
4. Sift together remaining flour and baking powder, and add it to mixer. Mix until just combined.
5. Wrap the dough in plastic wrap and chill 2 to 3 hours.
6. When ready to bake, preheat oven to 325 degrees F.
7. Roll out dough between two sheets of parchment paper and slice.
8. Bake for ten to twelve minutes, until barely golden on the top.
9. Sprinkle on salt and sugar. Serve. Enjoy.