Pecan Sandies

Name: Pecan Sandies
Yield: Makes 32 cookies
Ingredients: 2 cups, pecan halves, toasted; 1/2 cup (3 1/2 ounces), packed light brown sugar; 1/4 cup (1 ounce), confectioners' sugar; 1 1/2 cups (7 1/2 ounces), unbleached all-purpose flour; 1/4 teaspoon, table salt; 12 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 1 , large egg yolk

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Desserts or Baked Goods

Don't let the name fool you—there's nothing dry about these tasty cookies.

A cookbook recipe exclusively for All-Access members from The Perfect Cookie

SERVESMakes 32 cookies

TIME1 hour, plus 2 hours chilling, and 30 minutes cooling

A cookbook recipe exclusively for All-Access members from The Perfect Cookie

WHY THIS RECIPE WORKS

Homemade versions of pecan sandies can run the gamut from greasy and bland to dry and crumbly. Here's what they should be: buttery shortbread cookies with a tender but crisp texture, a sandy melt-in-the-mouth character, and loads of nutty p...

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