31 Days of Holiday Cookies

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES Pecan Sandies MAKES: 32 COOKIES • PREP TIME: 10 MINUTES • COOK TIME: 22–25 MINUTES PASSIVE TIME: 60 MINUTES • DIFFICULTY: MODERATE Crisp, rich and satisfying without being too sweet, pecan sandies are a traditional holiday treat and a perfect accompaniment to a cup of tea. 21/2 cups Pecan Halves, divided 1/2 cup packed Bob’s Red Mill® Brown Sugar 1/4 cup Powdered Sugar 11/2 cups Bob’s Red Mill® Unbleached White Fine Pastry Flour 1/2 tsp Salt 12 Tbsp Butter, chilled and cut into 1/2-inch cubes 1 Egg Yolk Instructions 1. Process 11/2 cups pecans and sugars in a 10–12 cup food processor for 10 two- second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about 10 two-second pulses. Add egg yolk and process until dough forms into a ball. 2. Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour. 3. Preheat oven to 325°F. Grease two baking sheets. Unwrap dough and cut into 1/4-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely.