250
grams flour
80
grams chopped pecans
170
grams (6 ounces) unsalted butter
(room temperature)
90
grams confectioners' sugar plus
more for dusting
Preparation:
Position
racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees (convection) or 350 degrees
(standard). Line two baking sheets with
parchment paper or silicone liners.
Combine
the flour and pecans in a medium bowl.
Place
butter in bowl of stand mixer fitted with the paddle attachment and mix on
medium-low speed until smooth, about 1 minute.
Add confectioners' sugar and beat for about 2 minutes, until fluffy. Scrape down the sides and bottom of the
bowl. Reduce speed to low, add flour
mixture and mix for about 30 seconds, until just combined. Scrape the bowl to incorporate any dry
ingredients that have settled there.
Divide
the dough into 1 1/2 tablespoon portions, roll them into balls and transfer
them to the prepared baking sheets, spacing them about 1 1/2 inches apart. Use the bottom of a glass to press the
cookies into disks 2 inches in diameter.
Alternately,
roll dough out to 3/8 inch thick and cut out 2 inch rounds with cookie cutter.
Bake
until pale golden brown - about 15 to 18 minutes convection or 22 to 15 minutes
standard oven - rotating sheets top to bottom and front to back after the first
8 minutes. Sandies baked in a convection
oven will not spread as much as those baked in a standard oven and will have a
more even color.)
Set
the sheets on a cooling rack and cool for 5 to 10 minutes. Use metal spatula to transfer the cookies to
a wire rack to cool completely. Once
they have cooled, dust with confectioners' sugar.
History:
This
recipe comes from Thomas Keller's cook book "Bouchon Bakery".
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