Pecan Sandies For My Mom
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
40
Spice
49
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (convection) or 350°F (standard)
2
Line two sheet pans with Silpats or parchment paper
3
Toss the flour and pecans together in a medium bowl
4
Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until smooth
5
Add the 90 grams/3/4 cup plus 1 3/4 teaspoons powdered sugar and mix for about 2 minutes, until fluffy
6
Scrape down the sides and bottom of the bowl
7
Add the flour mixture and mix on low speed for about 30 seconds, until just combined
8
Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there
9
Divide the dough into 30-gram/1 1/2-tablespoon portions, roll into balls, and arrange on the sheet pans, leaving about 1 1/2 inches between them
10
Press the cookies into 2-inch disks
11
Bake until pale golden brown, 15 to 18 minutes if using a convection oven, 22 to 25 minutes if using a standard oven, reversing the positions of the pans halfway through
12
(Sandies baked in a convection oven will not spread as much as those baked in a standard oven and will have a more even color
13
) Set the pans on a cooling rack and cool for 5 to 10 minutes
14
Using a metal spatula, transfer the cookies to the rack to cool completely
15
If desired, dust with powdered sugar
16
The cookies can be stored in a covered container for up to 3 days
17
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (convection) or 350°F (standard)
18
Line two sheet pans with Silpats or parchment paper
19
Toss the flour and pecans together in a medium bowl
20
Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until smooth
21
Add the 90 grams/3/4 cup plus 1 3/4 teaspoons powdered sugar and mix for about 2 minutes, until fluffy
22
Scrape down the sides and bottom of the bowl
23
Add the flour mixture and mix on low speed for about 30 seconds, until just combined
24
Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there
25
Divide the dough into 30-gram/1 1/2-tablespoon portions, roll into balls, and arrange on the sheet pans, leaving about 1 1/2 inches between them
26
Press the cookies into 2-inch disks
27
Bake until pale golden brown, 15 to 18 minutes if using a convection oven, 22 to 25 minutes if using a standard oven, reversing the positions of the pans halfway through
28
(Sandies baked in a convection oven will not spread as much as those baked in a standard oven and will have a more even color
29
) Set the pans on a cooling rack and cool for 5 to 10 minutes
30
Using a metal spatula, transfer the cookies to the rack to cool completely
31
If desired, dust with powdered sugar
32
The cookies can be stored in a covered container for up to 3 days