Pecan Sables Recipes

PECAN SABLES

Steps:

• Preheat oven to 325°F.
• Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground.
• Whisk together flour, salt, and baking powder in a bowl.
• Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes.
• Add egg yolk and beat well.
• Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute.
• (Dough will be crumbly but will hold together when squeezed.) Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round).
• Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps.
• Roll out and cut remaining dough in same manner.
• Gather scraps, then reroll and cut in same manner.
• Beat egg white until frothy, then brush tops of rounds lightly with egg white.
• Put a pecan half on top of each round, then brush pecan lightly with egg white.
• Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes.
• Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.

PECAN SANDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.