June 23: Slice-and-Bake Pecan Sandies

Slice-and-Bake Pecan Sandies

Ingredients:
1 cup (8 oz) unsalted butter, room temperature
1 1/3 cups confectioners' sugar, plus 1/4 cup for grinding with the pecans
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 large egg yolks
2 1/2 cups (11.25 oz) all-purpose flour
1 1/2 pecans, toasted and cooled
2 large egg whites, lightly beaten

1. In a bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld mixer, beat the butter and 1 1/3 cups of the confectioners' sugar on medium speed until creamy. Scrape the sides of the bowl and beat in the baking powder, salt, vanilla, and egg yolks. By hand or using the lowest speed of the mixer, stir in the flour.
2. In a food processor or coffee or nut grinder, coarsely grind the pecans with the remaining 1/4 cup of confectioners' sugar. Stir in the pecans into the batter. Divide the dough into two equal portions and shape each portion into a log about 2 inches in diameter. Wrap the logs tightly in waxed paper or plastic wrap and chill for at least 2 hours, or until the dough is very firm.
3. Preheat the oven to 325 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
4. Using the serrated knife, slice the logs 1/2 inch thick and arrange the rounds about 2 inches apart on the prepared baking sheets. Brush the rounds with lightly beaten egg white. Bake for 15 minutes, or until lightly browned around the edges. Transfer to a wire rack to cool completely.

Adding the vanilla, salt and baking powder

Adding the egg yolks

Adding the flour

Made the pecans a little too fine...

I put them in overnight

Thoughts: I have a hard time shaping cookie dough into logs (see above), but other than that, this cookie was pretty easy to make. Brushing the top with egg whites was a nice little touch. Patrick and I are not crazy about pecan sandies so I think we only ate one whole cookie between us.