Pecan Sandies

• 1 cup pecans
• 2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon turbinado (raw) sugar

1. Preheat oven to 350 degrees F.
2. Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty).
3. Transfer the pan to a wire rack to cool.
4. In a food processor, grind the nuts with 1/4 cup of the flour.
5. Set aside.
6. Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes.
7. Add the vanilla and beat well.
8. Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined.
9. Stir in the nut mixture.
10. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
11. Preheat oven to 325 degrees F.
12. Roll the dough in between two sheets of waxed paper to 3/16-inch thick.
13. Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles.
14. Sprinkle the cookies with the turbinado sugar.
15. Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps).
16. Prick the cookies with a fork and bake until pale gold all over, about 10 minutes.
17. Cool on a wire rack.

pecans, flour, unsalted butter, sugar, vanilla, salt, baking powder, turbinado

Taken from www.foodnetwork.com/recipes/pecan-sandies-recipe.html (may not work)