Most of us have a favorite childhood store bought cookie. Ones we not only still find endearing, but ones often bringing back memories as soon we take a bite. Some of you were probably smitten with the buttery, nutty Pecan Sandies. I wasn't a member of that cookie fan club. It wasn't until my adulthood that I came to appreciate those shortbread like cookies. Oreos had a powerful hold on me in my early cookie formative years. While they still haven't released their grip, I am now a big fan of melt-in-your-mouth, buttery, nutty cookies. Had I tasted a homemade version of Pecan Sandies early on, I would have understood why a cookie made without any chocolate could be so loved.
These Pecan Sandies could turn anyone into a Pecan Sandie lover. They may also cause some to replace their store bought favorites with this homemade version.
Because they are made small you just might find yourself enjoying a handful of these delicate, buttery, nutty cookies in one sitting without feeling like you have overindulged your sweet tooth. Anything is possible, right?
Toasting the pecans and topping them with Turbinado sugar is what helps to set these Pecan Sandies apart from their store bought counterpart. When pecans are roasted until they are well-browned, they impart a compelling maple undertone to a baked cookie. Additionally, the dark, course crystals in Turbinado sugar brings a more well-rounded flavor than granulated sugar would to the cookie. As a side note, it also happens to be one of the healthier sugars. Just in case you needed a reason to justify indulging your cookie sweet tooth.
The cookie dough comes together easily in a standing mixer fitted with a paddle attachment. On a lightly floured surface the dough can be rolled out without needing any chilling time. However, if I were making them them on a warm day, I would roll the cookies out on a piece of parchment paper and chill them for about 30 minutes before cutting them into squares.
You might be wondering 'do I need to cut them into one inch squares?'. The simple answer is no, you don't. The biggest advantage to cutting them into squares is very little dough is wasted. While some advise against re-rolling out the scraps, I often don't heed that advice. But if your dough absorbs too much of the flour used in rolling them out the first time, you could end up with a drier cookie. Which is why some bakers take a no re-rolling stance. Another advantage of making them into these small squares is you end up with about four dozen cookies. Giving you more to share! But feel free to cut them into circles or any other shape of your choosing. Just remember your volume of cookies will be reduced depending on their size.
Store bought Pecan Sandies don't have wholes in them. But these do. Made easily with a fork, the Pecan Sandies look like cute little buttons. Before the cookies go into the oven, they are generously sprinkled with the Turbinado sugar.
Baking time for the one inch sized cookies ranges somewhere between 12 and 15 minutes. Rotating the cookie sheet midway through the baking process creates a more evenly browned cookie.
The Pecan Sandies pair well with coffee, tea, or milk. They are also really good all on their own.
I honestly debated about whether to partially dip or drizzle them with some melted milk chocolate. But I decided to keep them a little more classic. However, having given up chocolate for the 51 days leading up to Easter was the other more compelling reason.
Stored in a tightly sealed container they will be good for at least a week. Maybe longer. But they probably won't last that long. While we are months away from Christmas (thank goodness), consider adding these Pecan Sandies to your cookie trays and gifts. Because of their shortbread like nature, they are kind of cookie that will ship well to your family and friends. But hey, don't wait until December to make them or send out a gift box of cookies.
For those of you who were and maybe still are big fans of Pecan Sandies, you really need to make these. And for those of you still clinging to your other childhood favorite cookies, you really need to make these too! These delicate, buttery, nutty, melt in your mouth cookies are really hard to resist.
Pecan Sandies (inspired by the Pecan Sandies recipe in Claudia Fleming's cookbook "The Last Course: The Desserts of Gramercy Tavern")
Makes 4 dozen 1" cookies
Ingredients
1 cup (110 g) pecan halves, toasted
2 cups (260 g) all-purpose flour, divided
1 cup unsalted butter, room temperature
2/3 cup (80 g) confectionary sugar
2 teaspoon vanilla
1 teaspoon kosher salt
1/2 teaspoon baking powder
2-3 Tablespoons Turbinado sugar
Directions
1. Preheat oven to 350 degrees (F). Line two large rimmed baking sheets with parchment paper and set aside.
2. In a small food processor, add in the cooled toasted pecans and 1/4 cup of the all-purpose flour. Grind the nuts. Set aside.
3. Sift together the remaining 1 3/4 cups of all-purpose flour, kosher salt, and baking powder. Set aside.
4. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and confectionary sugar until light and creamy (approximately 2-3 minutes). Scrape down the sides of the bowl midway through the beating process.
5. Add in the vanilla. Beat to combine.
6. Add in the sifted dry ingredients mixing until combined.
7. On low speed add in the ground nuts. Mix until well incorporated. Dough will begin pulling from the sides of the bowl.
8. On a lightly floured surface, remove half of the dough from the bowl. Roll out the dough to 1/4" thickness.
9. Using either a 1" cookie cutter or a ruler, cut the dough into 1" squares.
10. Place squares on the baking sheets. Generously sprinkle the cookies with the turbinado sugar. Use a fork to make two rows of pricks into the cookies.
11. Bake for 13-15 minutes, rotating the tray midway, or until the cookies are a pale golden brown along the edges and on the bottom.
12. Transfer the cookies to a wire rack and cool completely.
13. Serve and enjoy. Store any undevoured cookies in a tightly sealed container.
Notes: (1) To toast the pecans, preheat oven to 350 degrees (F). Place pecans in a single layer on a small baking sheet. Roast in oven for 10-12 minutes or until well browned. Remove pan from oven, transfer to wire rack to cool. (2) You could also dip them partially or drizzle them in melted milk chocolate if you want to get fancy.
Door County, Wisconsin (February 2020)
