These are adapted from a Food & Wine recipe.  And worth the high price of pecans these days.  Rich, buttery, shortbread-ey, but not too sweet.


2 sticks unsalted butter, room temperature

1/3 cup sugar

½ teaspoon salt

1 teaspoon vanilla

2 cups AP flour

1 cups pecans, coarsely chopped

Turbinado or sanding sugar for sprinkling


Beat butter, sugar and salt together until light and fluffy, about 3 minutes.  Beat in vanilla.  Add flour and mix at low speed, until dough just comes together.  Add pecans and mix until incorporated and broken up a bit.  Divide dough in two pieces and form into logs 2” thick.  Wrap tightly in plastic and refrigerate overnight.

TIP:  To make your dough logs more cylindrical, re-use a paper towel cardboard tube (or 3 toilet paper tubes).  Once log is formed and wrapped in plastic, slide inside tube(s) and roll on a hard surface.


Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Keeping second log in fridge, cut log of dough into scant ¼” slices.  Place on baking sheet, about ½” apart.  Place about a pinch of Turbinado sugar on the top of each cookie, then spread and press gently with fingers.


Bake 14 – 16 minutes, until lightly golden around the edges and on the bottom.  Cool on sheets for a few minutes, then transfer to wire racks to cool completely.  Store in airtight container between sheets of waxed paper.  Keeps for at least 3 days.



One response to this post.

  1. […] supervision of fiddley activity.  These two slice n’ bake recipes appealed:  LEMONY THINS and PECAN SANDIES.   I made the dough (with some assistance) the day before, then supervised the slicing, baking and […]


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