Pecan Sandies

By: Bonnie S. Benwick Posted: 8:45 AM CST Tuesday, Dec. 19, 2017 Last Modified: 8:46 AM CST Tuesday, Dec. 19, 2017 | Updates

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The combination of sweet toasted nuts, butter and sugar is a winner; the variation included below adds smoky bits of bacon! This is an egg-free dough that doesn’t need chilling time.

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The combination of sweet toasted nuts, butter and sugar is a winner; the variation included below adds smoky bits of bacon! This is an egg-free dough that doesn’t need chilling time.

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Hey there, time traveller!
This article was published 19/12/2017 (3186 days ago), so information in it may no longer be current.

The combination of sweet toasted nuts, butter and sugar is a winner; the variation included below adds smoky bits of bacon! This is an egg-free dough that doesn’t need chilling time.

If you decide to use bacon, be sure to use a good-quality brand.

MAKE AHEAD: The cookies can be stored in an airtight container for up to 5 days, or frozen for up to 1 month.

Demerara sugar is a raw, coarse, crystal-brown sugar that delivers nice exterior crunch and colour. It is carried in most supermarkets.

Adapted from Zingerman’s Bakehouse by Amy Emberling and Frank Carollo (Chronicle, 2017).

Pecan Sandies

Makes 24 cookies

Ingredients
310 ml (1¼ cups) raw pecan halves
270 ml (18 tbsp or 2 sticks plus 2 tbsp) unsalted butter, at room temperature
125 ml (½ cup) plus 30 ml (2 tbsp) granulated sugar
10 ml (2 tsp) water
10 ml (2 tsp) vanilla extract
500 ml (2 cups) plus 30 ml (2 tbsp) flour
Sea salt, for sprinkling
Demerara sugar, for sprinkling (see headnote)

Preheat the oven 160 C (325 F). Line a few baking sheets with parchment paper or silicone liners.

Spread the pecans on one of the sheets; toast in the oven (middle rack) for 10 to 12 minutes, checking on them after 8 minutes. They should be fragrant and lightly browned. Cool completely, then coarsely chop to pea-size.

Combine the butter and granulated sugar in the bowl of a stand mixer or use a handheld electric mixer; beat on medium speed for about 3 minutes, until creamy and lightened. Stop to scrape down the bowl.

Add the water and vanilla extract, beating (low speed) to incorporate, then add the flour and chopped pecans. Beat until evenly incorporated.

Scoop the dough into 1-ounce portions (or use 2 tablespoons’ worth) to roll into 24 equal balls. Arrange them on the baking sheets, pressing each ball slightly with the palm of your hand. Space the balls at least 3 cm (1½ in) apart.

Sprinkle each portion with a little of the salt and a liberal amount of Demerara sugar. Bake one sheet at a time (middle rack) for 16 to 18 minutes, until light brown on top and golden brown on the bottom. Transfer to wire racks to cool completely.

VARIATION: Cook 3 slices of bacon, starting in a cold skillet over medium heat. Drain on paper towels, then chop into ¼-inch pieces. Add to the dough along with the chopped pecans.

— Washington Post