Southern Pecan Sandies

Ingredients

Equipment Needed

• •Rimmed baking sheet
• •Stand mixer or hand mixer
• •Wire cooling rack
• •Sharp chef's knife for chopping pecans

Instructions

1. 1

   Toast the pecans

   Spread the pecan halves in a single layer on a rimmed baking sheet. Toast in a 350F oven for 8 to 10 minutes, stirring halfway through. You'll know they're ready when your kitchen smells like a praline shop and the nuts have deepened from tan to golden brown. Let them cool completely before chopping.

   Watch these carefully. Pecans go from toasted to burned in about 90 seconds, and burned pecans taste bitter. Set a timer and trust your nose.
2. 2

   Chop the pecans properly

   Once cooled, chop the pecans into fine pieces, about the size of small pebbles. You want them small enough to distribute evenly but large enough to provide texture. A few larger pieces are welcome. At Lagniappe, we chop by hand with a big chef's knife rather than using a food processor, which can turn them to paste if you blink.

3. 3

   Cream butter and sugar

   Beat the softened butter with the powdered sugar using a stand mixer or hand mixer on medium speed for 3 to 4 minutes. The mixture should turn pale and fluffy, almost like frosting. This is where you're building the tender crumb. Add the vanilla and salt, beating until combined.

   Powdered sugar, not granulated. The cornstarch in powdered sugar helps create that melt-in-your-mouth texture that defines a proper sandy.
4. 4

   Add flour gently

   Add the flour in two additions, mixing on low speed just until the flour disappears. Stop the moment you don't see white streaks. Overworking develops gluten, and gluten is the enemy of tender cookies. The dough will look shaggy and soft.

5. 5

   Fold in the pecans

   Remove the bowl from the mixer and fold in the chopped toasted pecans using a sturdy spatula. Distribute them evenly throughout the dough. The mixture will be soft but workable.

6. 6

   Chill the dough

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Cold dough is easier to shape and produces a better texture. The butter firms up, which means the cookies hold their shape in the oven instead of spreading into flat disks.

   You can chill this dough for up to three days. The flavor actually improves as the butter and pecans get acquainted.
7. 7

   Shape the cookies

   Preheat your oven to 325F. Line baking sheets with parchment paper. Roll the dough into 1-inch balls, about the size of a large marble, and place them 2 inches apart on the prepared sheets. These cookies spread slightly, but they're not runners. Press each ball gently with your palm to flatten just a touch.

8. 8

   Bake until barely golden

   Bake for 15 to 18 minutes, rotating the pan halfway through. The cookies are done when the edges are just barely golden and the tops still look pale and slightly underdone. They will not look finished. Trust the process. They firm up as they cool, and pulling them early is the difference between sandy and dry.

   If the edges are brown, you've gone too far. They'll still taste good, but you'll have lost that signature melt-away texture.
9. 9

   Cool and coat

   Let the cookies rest on the baking sheet for 5 minutes. They're fragile when hot. Transfer to a wire rack and let cool another 10 minutes until just warm. Roll each cookie gently in powdered sugar while still slightly warm so the sugar adheres. Once completely cool, roll again for a thick, snowy coating.

Chef Tips

• •Louisiana pecans are worth seeking out. They're smaller and sweeter than the big commercial varieties, with a richer, more complex flavor. If you can't find them, any fresh pecans will do, just make sure they smell sweet, not rancid.
• •The double roll in powdered sugar is not optional. The first coat melts slightly into the warm cookie, creating a thin glaze. The second coat adds that thick, snowy finish that makes these cookies look like they came from a bakery.
• •Store these in an airtight container at room temperature for up to a week, with sheets of parchment between layers. They also freeze beautifully for up to three months. Just let them thaw at room temperature and give them a fresh roll in powdered sugar before serving.
• •If you want to skip the powdered sugar coating, these are equally delicious plain. Just make sure to add a pinch more salt to the dough to balance the sweetness.

Advance Preparation

• •Dough can be refrigerated for up to 3 days before baking. Let it sit at room temperature for 10 minutes before shaping if it's too firm to roll.
• •Shaped dough balls can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Bake directly from frozen, adding 2 to 3 minutes to the baking time.
• •Baked cookies keep in an airtight container at room temperature for up to 1 week. Re-roll in powdered sugar before serving if the coating has been absorbed.

Frequently Asked Questions

Nutrition Information

1 serving (about 20g)