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.
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.
PRINTABLE VERSION HERE: PECAN SANDIES