AuthorHeather WallaceCategorycOOkiesDifficultyIntermediateTis the season for cookies and since it's the week of Christmas there's no better time to heat up the oven and get to baking! Try these delightfully crumbly pecan sandies and you might never want to buy them from the store premade again.
This year we made up some care packages with Chex mix and cookies to deliver to our friends and family.
Even though it's not a traditional Christmas this year with the pandemic still going on you can still find ways to make it special. Take a little drive and do a doorstop drop off with some goodies to your favorite people! Make new traditions this year to carry on throughout the years!
Place 3/4 cup of sugar in an oven-safe skillet and place in a cool oven, then turn the oven on to 350°.
Let sugar toast while browning the butter until it smells like caramel about 30-45 minutes. You can compare a spoonful of untoasted sugar to see that the toasted sugar is a slightly darker color.
Remove from oven and transfer to a heatproof dish, set aside to cool.
Meanwhile, in a sauce-pan heat 1 1/2 sticks of unsalted butter over medium-low heat until it begins to hiss and pop.
Increase the heat to medium and continue to cook, scraping the sides of the pan until it becomes a golden color.
Remove from heat and refrigerate for about 25-30 minutes to cool.
Using the same skillet the sugar was in, place 3/4 cup of pecans in the oven for about 5 minutes to toast.
Remove from pan and chop finely in a food processor.
In a medium bowl sift 1 ½ cups all-purpose flour and toss with the chopped pecans.
Set aside.
In the bowl of a stand mixer combine the cooled brown butter (which should be creamy now after being in the fridge), the toasted sugar, 1 teaspoon vanilla extract, ½ teaspoon almond extract, 1 teaspoon kosher salt, and ¼ teaspoon baking soda on low speed for 30 seconds then increase speed to medium and continue to beat until fluffy.
Add in 1 egg yolk and mix again.
At low speed add the flour mixture and mix until combined, scraping down the sides of the bowl.
Divide dough in half and form into logs that are about 1 1/4" in diameter.
Wrap the dough logs in plastic wrap and refrigerate for 4 hours or overnight.
Preheat oven to 350°F.
Remove dough from plastic wrap and slice with a large sharp chef's knife into 3/8" pieces. Make sure not to move the knife back and forth, cut with a quick forward motion.
Bake for 18-22 minutes until lightly golden sandy color.
Cool to room temperature on the baking sheet.
Store in an airtight container for up to 3 weeks if they last that long.
Ingredients
Directions
Place 3/4 cup of sugar in an oven-safe skillet and place in a cool oven, then turn the oven on to 350°.
Let sugar toast while browning the butter until it smells like caramel about 30-45 minutes. You can compare a spoonful of untoasted sugar to see that the toasted sugar is a slightly darker color.
Remove from oven and transfer to a heatproof dish, set aside to cool.
Meanwhile, in a sauce-pan heat 1 1/2 sticks of unsalted butter over medium-low heat until it begins to hiss and pop.
Increase the heat to medium and continue to cook, scraping the sides of the pan until it becomes a golden color.
Remove from heat and refrigerate for about 25-30 minutes to cool.
Using the same skillet the sugar was in, place 3/4 cup of pecans in the oven for about 5 minutes to toast.
Remove from pan and chop finely in a food processor.
In a medium bowl sift 1 ½ cups all-purpose flour and toss with the chopped pecans.
Set aside.
In the bowl of a stand mixer combine the cooled brown butter (which should be creamy now after being in the fridge), the toasted sugar, 1 teaspoon vanilla extract, ½ teaspoon almond extract, 1 teaspoon kosher salt, and ¼ teaspoon baking soda on low speed for 30 seconds then increase speed to medium and continue to beat until fluffy.
Add in 1 egg yolk and mix again.
At low speed add the flour mixture and mix until combined, scraping down the sides of the bowl.
Divide dough in half and form into logs that are about 1 1/4" in diameter.
Wrap the dough logs in plastic wrap and refrigerate for 4 hours or overnight.
Preheat oven to 350°F.
Remove dough from plastic wrap and slice with a large sharp chef's knife into 3/8" pieces. Make sure not to move the knife back and forth, cut with a quick forward motion.
Bake for 18-22 minutes until lightly golden sandy color.
Cool to room temperature on the baking sheet.
Store in an airtight container for up to 3 weeks if they last that long.