- Cooking Time: 15
- 1/2 cup (4 oz) (113 g) Unsalted butter, softened
- 1/4 cup (1.25 oz) (31g) Confectioners’ sugar, sifted
- 1/3 cup (2.25 oz) (66 g) Light brown sugar, packed
- 1 large Egg yolk (save the white if you want to do an egg wash)
- 1 tsp Vanilla Extract or the Caviar of 1/2 Vanilla Bean
- Pinch of Cinnamon
- 1/2 tsp Orange Oil or the zest of 1/2 Orange
- 1 1/2 cups (7 oz) (188 g) AP Flour
- 1/4 tsp Fleur de Sel
- 1 1/2 cups (6 oz) (170g) Toasted Pecans; coarse ground
- Egg White Wash
- Demerara Sugar
Cream Butter, Confectioners' and Brown Sugar until fluffy.
Beat in the Egg Yolk, Vanilla, Cinnamon and Orange oil, mixing until well combined.
Add Fleur de Sel, Pecans and AP Flour, stirring to incorporate.
Divide dough in half,placing the first half of the dough on a sheet of wax paper and form a log.
Fold wax paper over and place a sheet pan near the base of the log.
Hold the bottom piece of the was paper and press down and forward with the edge of the sheet pan,
this will force the dough into an even log of about 1 1/2 - 2 inches in diameter.
Roll the log in the wax paper and chill for at least 2 hours (Repeat the process with the second half of the dough using a new piece for wax paper)
Preheat the oven to 350 degrees.
Remove a dough log from the refrigerator and slice 1/4-1/3 inch thick.
Place on a parchment lined baking sheet (you can place them pretty close as they do not spread very much)
Brush the top with egg white wash and sprinkle with Demerara Sugar.
Bake 15 minutes, just until the edges start to brown.
After removing from the oven, leave the Sandies on the baking sheet for about 5 minutes before moving to a rack to cool completely.
Once cooled, brew some Espresso and consume with zeal!!
Pecan Sandie is a rustic version of the French Pecan Sable; Owing its flavor to coarsely ground toasted pecans and brown sugar.
A hint of Orange and a sprinkle of Demerara sugar take these delicious cookies to the next level of superb-ness.