Classic Pecan Sandies

Words alone can not justifiably describe the irresistible taste and texture of these delicious homemade cookies. One must bake them, smell them, and taste them to truly understand. To add a cocoa flavor to these cookies, combine ¼ cup of unsweetened cocoa powder to the flour.

• In a food processor, finely chopped 1½ cups pecans.
  
  
• Cream softened butter and sugars (both confectioners’ and brown) using an electric mixer on medium-high speed until fluffy or about 3 minutes.

  
  
  
  

• Add egg yolk and beat until smooth.
  
  
• Gradually stir in flour and salt until just incorporated. Then add chopped pecans.

• Divide dough into 2 equal portions. Roll each portion into a log about 10-inches long and 1½-inches in diameter. Wrap each log individually in a piece of plastic wrap and refrigerate it for at least 2 hours or overnight.
  
  

  

• When you are ready to bake, preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.
  
  

  

• Slice dough into 1/3-inch thick rounds and place them on prepared baking sheets, spacing about 1 inch apart. HINT: rotating the log of dough often to prevent it from becoming flattened as you cut.
  
  
• Bake for about 15 minutes or until edges are light golden but the top is still soft. Leave sandies on baking sheets for 5 minutes before carefully transferring them to wire racks to cool completely.

I adapted this recipe for pecan sandies from Mom’s Big Book of Cookies written by Lauren Chattman and published by The Harvard Common Press, 2006.

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