A simple cookie with a tall glass of milk is comfort food, well my bad not just one cookie but cookies (that sounds better right?). These pecan sandies are perfection, nutty with a crispy texture and mildly sweet. These are down right addicting to point where I ate 3 while taking photos!
These sandies are nothing like you get commercially, which in my opinion are way too sweet and not nutty enough. I loved how easily it came together without any fuss. Make sure to chop the pecans finely otherwise rolling the cookie dough into a ball becomes very difficult. What??? you are still reading about it, go get your butter out of the refrigerator first.
Recipe from Bouchon Bakery
Makes: 1.5 dozen
250 grams/ 2 cup all-purpose flour
80 grams/ 3/4 cup pecan, finely chopped
170 grams/ 12 tablespoons/ 1.5 sticks unsalted butter, room temperature
110 grams/ 1 cup powdered sugar
1. Position the racks in upper and lower third of oven. Preheat oven to 350° F. Line two sheet pan with parchment paper.
2. Combine flour and pecan is bowl, set aside.
3. In a stand mixer fitted with paddle attached add butter and mix on medium low-speed for about 2 minutes, until smooth. Add powdered sugar, mix on medium low-speed for 2 minute, until fluffy.
4. Add the flour pecan mixture, mix for 30 seconds, until just combined. Scrape down sides, making sure there is no dry flour at the bottom of bowl.
5. Take about 1.5 tablespoon/ 30 grams of dough and form a ball. Arrange them on sheet pan, 1 1/2 inch apart. Press the cookies into 2 inch disks.
6. Bake until edges are golden brown, 20 to 23 minutes. Remove from oven and set on cooling rack for 5 minutes. Carefully transfer them to cooling racks, cool completely. Store in airtight container for 3 days.