Brown Butter Pecan Sandies

pecan sandies

Everyone close to me loves pecan sandies.  Mom loves ’em.  My fella demands them.  I have lots of cookie love in my life.

February is already here, and I’m in a mad dash to bake all my cold weather favorites before that nip leaves the air.  Pecan sandies are not a cookie I associate with warm weather.  With pecans and my signature additions – including cinnamon and brown butter – they say autumn and winter for me.

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Television has made pecan sandies popular outside of my closest family and friends.  Roger on Family Guy demands pecan sandies on a regular basis, although he sadly only receives them from the grocery.  If I had an alien living in my basement, he could count on the homemade variety.  Roger, come on over.

I have my own spin on these simple and savory cookies.  I add cinnamon to my dough, making the cookies feel a hint of Snickerdoodle inspiration.  I also use brown butter.  Adding brown butter gives these cookies an added flavor dimension.  Pecan sandies do tend to have more subtle flavors than, say, a chocolate chip cookie, and adding brown butter really amps up the flavor while allowing for the subtlties that we appreciate in this cookie.

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Brown Butter Pecan Sandies
Makes 16 cookies

Ingredients

  • 2 1/4 cups all purpose flour
  • 2 sticks unsalted butter
  • 1/2 cup granulated sugar
  • 1 egg white
  • 3 ounces pecans, finely chopped
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cinnamon

Method

  1. To begin, brown your butter.  Place butter in a skillet over medium heat.  Stir occasionally and heat until a brown coloring forms – approximately seven minutes.  Don’t worry: the sediment is OK and yummy.
  2. Remove butter from heat and allow to cool for 10 minutes.
  3. In a standing mixer, add the cooled brown butter and sugar and beat on medium setting for four to five minutes.  Beat in the egg white, cinnamon, and vanilla.
  4. On a low setting, add pecans.  Then, mix in the flour.
  5. Remove the dough from the bowl and roll into a ball.  Place in an air tight container and in the refrigerator to chill for no less than one hour.  (The cookies can also be baked the next day.)
  6. After adequate chilling, preheat oven to 325 degrees.  Line two baking sheets with parchment paper.  If you only have one baking sheet, just complete in two batches.
  7. With a rolling pin, roll out dough to approximately 1/4 inch thick.  Using your favorite cookie cutter – I used a two-inch circle – cut the cookies and gently place them on the prepared baking sheet.
  8. Bake for 17 to 18 minutes.  Sprinkle with extra sugar and cinnamon if you’d like.  Allow to cool on a cooling rack.  The bottoms of the cookie should be golden brown; the tops will remain pale and speckled.  Store in an air tight container.

pecan sandies

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6 thoughts on “Brown Butter Pecan Sandies

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