Pecan Sandies
Inspired by Thomas Keller
Four dozen cookies
500 grams all-purpose flour
½ tsp fine sea salt
160 grams pecans, toasted with ½ tsp fine sea salt and coarsely chopped
12 ounces (3 sticks) unsalted butter, room temperature
180 grams confectioner’s sugar (plus extra for the final dusting)
1 tsp vanilla paste
1) Preheat your oven to 350 degrees and line three baking sheets with parchment paper.
2) In a medium bowl, whisk together the all-purpose flour and the ½ tsp fine sea salt.
3) Toast the pecans in a cast-iron skillet, tossing them with ½ tsp fine sea salt, until fragrant. Cool completely (I pour them onto a small tray and freeze them for 8-10 minutes). Coarsely chop them and stir them into the flour/salt mixture.
4) In a standing mixer, with the paddle attachment, mix the butter on medium-low until smooth. Add the confectioner’s sugar and mix for about 2 minutes until fluffy. Mix in the vanilla paste and then add the flour/pecan mix. Mix on low just until the dough comes together.
5) Use a small scoop to portion the dough into 1 ½ Tbsp portions. Place 16 on each tray and lightly press the cookies into 2” disks.
6) Bake one tray at a time for 12 minutes, rotate the tray, and bake for another 6 minutes until the cookies are slightly puffed and the edges are beginning to brown.
7) Set the pan on a cooling rack and let cool for 12-15 minutes before dusting the cookies with additional confectioner’s sugar.
