Name: Pecan Sandies
Yield: about 36 cookies
Cuisine: United States
Ingredients: 150 g pecans; 226 g unsalted butter, softened; 80 g superfine sugar; 40 g light brown sugar, packed; 1½ tsp vanilla extract; ¾ tsp salt (½ tsp with salted butter); 230 g all-purpose flour; 20 g cornstarch; demerara or turbinado sugar, for rolling (optional)

Ingredients

Scale

Amounts are for the recipe. Sizes, times and temperatures in the method are not scaled.

150 g1½ cupspecans
226 g1 cupunsalted butter, softened
80 g⅓ cup + 1 tbspsuperfine sugar
40 g3 tbsp + 1 tsplight brown sugar, packed
1½ tspvanilla extract
¾ tspsalt (½ tsp with salted butter)
230 g1¾ cups + 2 tbspall-purpose flour
20 g2 tbspcornstarch
demerara or turbinado sugar, for rolling (optional)

Amounts worked out from the other system are rounded.

Method

Toast the pecans (150 g1½ cups) at 175°C (350°F) for 8 to 10 minutes. Cool, then chop fine.
Cream the butter (226 g1 cup), superfine sugar (80 g⅓ cup + 1 tbsp), brown sugar (40 g3 tbsp + 1 tsp), vanilla (1½ tsp) and salt (¾ tsp) until light.
Whisk the flour (230 g1¾ cups + 2 tbsp) and cornstarch (20 g2 tbsp) together and mix them in on low until just combined, then mix in the pecans.
Shape into 2 logs about 4 cm (1½ inches) across. Roll in demerara sugar if using, wrap, and chill at least 2 hours.
Heat the oven to 165°C (325°F). Slice the logs 8 mm (⅓ inch) thick and space the cookies 2.5 cm (1 inch) apart on parchment.
Bake 18 to 22 minutes, until evenly golden all over. Lean toward the full time.
Cool on the sheet 5 minutes, then completely on a rack before storing.

Notes

Freezing. Freeze wrapped dough logs for up to about 3 months and slice from frozen, adding 1 to 2 minutes to the bake. If a log is too hard to slice cleanly, let it sit 5 to 10 minutes. Baked cookies freeze airtight for about 3 months; thaw them in the closed container.