Post-Christmas Cookies, No. 2 – Pecan Shorties

This is the second of the new to my repertoire cookie recipes. The first, posted last week brown butter, brown sugar, shorties and now this one, traditional Pecan Sandies. I forgot to mention that the three cookies that I’m writing about aren’t the only cookies that I made. But they are the only cookies worth making again. I did a big flop on two batches of ‘Blondies.’ Why? I still have no idea. Can’t figure it out. One of these days I’ll try again to tackle that challenge but right now I’m still smarting from my failures. Abysmal failures I might add! One of the things that I like about these Sandies is that there are dozens and dozens of them that come from one batch. They’re sweet, delectable, little, bite-sized morsels of crumbly pecan goodness. You won’t regret the effort. They are great.

Pecan Shorties

(No attribution because the recipe comes from everywhere!)

 Cookies

Cookies

Ingredients:

1 cup pecans

2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2/3 cup confectioners’ sugar

2 tsp vanilla extract

1 tsp salt

½ tsp baking powder

2 Tbsp turbinado sugar (raw sugar)

Directions:

Preheat oven to 350°

Spread pecans on a baking sheet and roast, stirring frequently, until they are well browned but NOT BURNT. Maybe 10 minutes. They should smell nutty! Cool them.

In a food processor, grind the nuts with ¼ cup of the flour. Set aside.

Using an electric mixer, beat the softened butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift or whisk together the remaining 1 ¾ cup flour, the salt and the baking powder and add it to the dough, mixing until just combined. This is a heavy, crumbly dough. Remember that. Stir in the nut mixture.

Form the dough into a disk, wrap in plastic wrap and flatten and chill for at least 3 hours. Maybe overnight.

Roll the dough between two sheets of parchment or wax paper to about 3/16” thick. Weird right? It should be a rectangle of about 10” by 14”. Using a sharp knife and maybe a ruler, cut the dough into 1-inch squares.

If you want, you can then cut the squares into triangle (I didn’t do that). Sprinkle the cookies with the turbinado sugar – or don’t (I tried both ways and both are good). Place the cookies 1-inch apart on ungreased cookie sheets.

Prick the cookies with a fork and bake until pale golden all over about 10 to 12 minutes. It’s kind of difficult to see the color because these cookies start off looking brownish in color. But you will know when they’re burnt so try to avoid that. Cool on a wire rack.

These cookies are great and plentiful. You feel like you get good bang for your buck and so does everyone else!

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