Butter Pecan Sandies
- 1 12 cups chopped pecans
- 34 cup unsalted butter, plus
- 2 tablespoons unsalted butter, cut into chunks
- 13 cup corn oil or 13 cup other flavorless vegetable oil
- 2 23 cups all-purpose white flour
- 1 cup powdered sugar
- 34 cup packed light brown sugar
- 1 large egg, plus
- 1 egg yolk
- 1 12 teaspoons vanilla extract
- 18 teaspoon salt
- In a medium saucepan, combine the chopped pecans and butter.
- Bring to a simmer over medium-high heat.
- Cook, stirring frequently for 4-5 minutes or until the pecans are nicely browned; be very careful not to burn.
- Turn out the mixture into a sieve set over a medium metal bowl.
- Let stand until the butter drains into the bowl.
- Freeze the butter mixture, stirring once or twice, until firmed up but not hard, about 10 minutes.
- Set the pecans aside.
- In a food processor, combine the chilled browned butter, oil, flour and powdered sugar.
- Process in off/on pulses until well blended, stopping and stirring to redistribute the bowl contents several times.
- Turn out the butter flour mixture into a large bowl.
- Stir 3/4 cup of pecans into the flour mixture.
- In the food processor, combine the remaining 3/4 cup pecans and brown sugar.
- Process until the pecand are finely ground and the mixture is crumbly, stopping and scraping down the bowl sides once or twice.
- Add the egg and the egg yolk, 1 1/2 tablespoons water,the vanilla and the salt and process until very well blended, about 1 minute.
- Stir the egg mixture into the flour mixture until just blended.
- Knead with your hands until well blended and smooth.
- (if necessary, add a few drops of water to moisten).
- Divide the dough in half.
- Place each portion between large sheets of wax paper.
- Roll out each portion a generous 3/4" thick; check under the underside of the dough for any wrinkles and smooth out any that form.
- Stack the rolled portions (paper still attached) on a baking sheet.
- Freeze for 15 minutes or until chilled and slightly firmed up but not hard.
- Preheat oven to 350*.grease several baking sheets or use nonstick spray.
- Working with one portion at a time, gently peel away, then pat one sheet of wax paper back into place.
- Flip the dough over, then peel off and discard the second sheet.
- Using a fluted or round 2 1/4" cutter, cut out the cookies.
- (if at any point the dough softens too much to handle easily, transfer the paper and cookies to a baking sheet and refrigerate or freeze until firm again.)
- Using a spatula, carefully transfer the cookies to the baking sheet, spacing about 1" apart.
- Let the cookies stand for a few minutes to soften slightly.
- Firmly press a pecan half into the center of each cookie.
- Reroll any dough scraps.
- Continue cutting out the cookies until all the dough is used.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 10-14 minutes, or until barely colored on top and just slightly darker at the edges.
- Reverse sheets halfway through baking
- from front to back to ensure even browning.
- Transfer the sheet to a wire rack and let stand until the cookies set up slightly, 1-2 minutes.
- Using a spatula, transfer the cookies to wire racks.
- Let stand until completely cooled.
- Store in an airtight container for up to 2 weeks, (if they last that long) or freeze for up to 1 month.
pecans, unsalted butter, unsalted butter, corn oil, flour, powdered sugar, brown sugar, egg, egg yolk, vanilla, salt
Taken from www.food.com/recipe/butter-pecan-sandies-118481 (may not work)