Pecan Sandies
Pecan Sandies
A quick, simple addition to any holiday cookie tray, these nutty shortbread cookies can be enjoyed plain or dipped in chocolate!
INGREDIENTS
170g/ 1 1/2 sticks lightly salted butter, slightly softened
100g/ 1/2 cup caster sugar (or 50g/ 1/4 cup each soft brown sugar and caster sugar)
1 tablespoon ice water
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
240g/ 2 cups plain flour
1 cup finely chopped pecans
1 1/2 teaspoon pure vanilla extract
METHOD
Preheat oven to 325-degrees F. Line cookie sheet with baking parchment.
Using a stand mixer or an electric mixer, beat together butter and sugar until smooth.
Add all other ingredients and mix on low just to combine.
Tip dough out onto a piece of plastic wrap and roll into a log shape and wrap well.
Chill dough log for at least 30 minutes.
Remove from refrigerator and immediately cut 1/2-inch thick slices.
Dough may be crumbly, so take time to press it together well to hold shape.
Place dough slices on parchment lined baking sheets about 2-inches apart.
Bake for 18-20 minutes. Allow to cool for a few minutes then remove to a cooling rack.
Once cool, lightly dust cookies with confectioner’s sugar.
Alternatively, you can dip half of each cookie into tempered dark chocolate!
For more information on working with chocolate, join our local Chocolatier Mary Storey for one of her FABulous Chocolate Classes at Florida Academy of Baking. www.fabbaker.com