MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 4-Ingredient Pecan Sandies
Categories: Five, Cookies, Snacks, Nuts
Yield: 30 servings

1 c Salted butter; in pieces
- chilled
1/2 c (tight packed) lt brown
Sugar
2 1/4 c A-P flour; divided
1/2 c Roasted pecans; fine chopped
- extra for topping
Powdered sugar for dusting;
- opt

MIX: In the bowl of a stand mixer, add butter and brown
sugar. Using paddle attachment on medium-high speed, mix
until fluffy and light, several minutes. Scrape down
sides as needed. Add only 1 1/2 cups of the flour and
mix on medium-low speed until combined, scraping down
sides as needed.

KNEAD: On a large board, sprinkle 1/3 cup flour to keep
dough from sticking to the board. Use rubber spatula to
transfer dough to the board. Knead dough by hand for 2
minutes, adding only as much of the remaining flour as
needed to make a soft pliable dough. The dough should
end up soft and workable, similar to play-dough. If it’s
too sticky, add in one tablespoon of flour at a time
just until dough is the right consistency. Do not add so
much flour that dough becomes dry (note: you may not end
up using all the flour.) Work in pecans.

ROLL INTO LOGS: Divide dough in half and gently roll
into logs that are 1 1/2" diameter. Tip: moisten palms
with a bit of water or oil to prevent dough from
sticking to palms. If your dough has become too warm,
chill dough a few minutes to firm up just enough to
allow you to roll it.

CHILL DOUGH: Wrap logs airtight and chill 30 minutes or
until firm enough to slice easily. Preheat oven to 325F
with rack on lower middle position. Line large rimmed
baking sheet with parchment paper or silicone baking
mat.

SLICE: Remove one dough log from fridge and slice into
1/2" thick rounds. Place each cookie 2 inches apart on
baking sheet. Place extra chopped pecans on top of
cookies, if desired. Bake 12 minutes, or until bottom
edges are golden brown. The tops of cookies should
remain pale; do no over-bake. Let cookies cool a couple
of minutes on baking sheet, before transferring to wire
rack to finish cooling. If desired, sprinkle with
powdered sugar.

REPEAT: Repeat with the remaining dough log (if dough
becomes too firm, let rest at room temp a few minutes to
soften just enough to slice.) Cookies keep very when
sealed airtight, at room temp.

by Amy Dong

RECIPE FROM: https://www.chewoutloud.com

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