Pecan Sandies Recipe from Barefoot Contessa Foolproof by Ina Garten
Makes 22 to 24 Cookies
1 cup pecan halves (4 ounces)
2 cups all-purpose flour, divided
¾ teaspoon kosher salt
½ teaspoon baking powder
½ pound (2 sticks) unsalted butter, at room temperature (I used Earth Balance Margarine)
½ cup demerara or turbinado sugar (I used turbinado – found at whole foods)
2 teaspoons pure vanilla extract (I used vanilla bean paste)
24 whole pecan halves
Preheat the oven to 350 degrees.
Place the 1 cup of pecan halves on a sheet pan and bake for 5 to 10 minutes, until toasted. Set aside to cool. Place the cooled pecans plus ¼ cup of the flour in a food processor fitted with the steel blade and process until the nuts are finely ground.
Place the mixture in a medium bowl and add the remaining 1 ¾ cups of flour, the salt, and the baking powder. Stir to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the vanilla and the flour mixture, mixing just until the dough comes together.
Using a small ice cream scoop or your hands, form the batter into balls about 1 inch in diameter (1 ounce on a scale). Place the balls 1 inch apart on sheet pans lined with parchment paper. Press a pecan half into the center of each ball, pressing the pecan halfway down into the cookie. Bake for 20 to 25 minutes, until the cookies turn golden brown around the edges. Cool for 5 minutes. Place on a wire rack and cool completely.
Note: The cooled cookies may be stored in an airtight container for several days.