Monday, June 22, 2009

Pecan Sablé's Little Sister - Pecan Sandie

Who or what is Sablé? Basically, the French version of Shortbread, containing egg yolks to enrich the dough... Man, those French know how to do it up right! ahem.... Anyway, the Pecan Sandie is simply a slightly rustic variation on the same theme. The main differences, from what I have been able to gather, is that the Pecans are not as finely ground for the Sandies and they all seem to contain brown sugar where as the Sablés rely solely on confectioners'.

Either way, Pecans are delicious and so are shortbread cookies... So putting the two together is positively brilliant; and tomorrow (June 23rd) is National Pecan Sandie Day. Yet again, brilliant. So... Here we go...!! From about 1/2 way down the 3 ft stack of recipes in my bedroom closet.... with a few modifications... (Cause I can't help myself - They are they optional ingredients)

Pecan Sandies

With Orange and Demerara Sugar

1/2 cup (4 oz) (113 g) Unsalted butter, softened
1/4 cup (1.25 oz) (31g) Confectioners’ sugar, sifted
1/3 cup (2.25 oz) (66 g) Light brown sugar, packed
1 large Egg yolk (save the white if you want to do an egg wash)
1 tsp Vanilla Extract or the Caviar of 1/2 Vanilla Bean
optional Pinch of Cinnamon
optional 1/2 tsp Orange Oil or the zest of 1/2 Orange
1 1/2 cups (7 oz) (188 g) AP Flour
1/4 tsp Fleur de Sel
1 1/2 cups (6 oz) (170g) Toasted Pecans; coarse ground
optional Egg White Wash
optional Demerara Sugar

Cream Butter, Confectioners' and Brown Sugar until fluffy.

Beat in the Egg Yolk, Vanilla, Cinnamon and Orange oil, mixing until well combined.

Add Fleur de Sel, Pecans and AP Flour, stirring to incorporate.

Divide dough in half,

placing the first half of the dough on a sheet of wax paper and form a log.

Fold wax paper over and place a sheet pan near the base of the log.

Hold the bottom piece of the was paper and press down and forward with the edge of the sheet pan,

this will force the dough into an even log of about 1 1/2 - 2 inches in diameter.

Roll the log in the wax paper and chill for at least 2 hours (Repeat the process with the second half of the dough using a new piece for wax paper)

Preheat the oven to 350 degrees.

Remove a dough log from the refrigerator and slice 1/4-1/3 inch thick.

Place on a parchment lined baking sheet (you can place them pretty close as they do not spread very much)

Brush the top with egg white wash and sprinkle with Demerara Sugar.

Bake 15 minutes.

After removing from the oven, leave the Sandies on the baking sheet for about 5 minutes before moving to a rack to cool completely.

Once cooled, brew some Espresso and consume with zeal!!



Dajana said...

Haven't baked any cookies in too long, now I have too many recipes in my mind to decide which ones to make.
How about letting me taste these?

Unknown said...

Well, you sure do know how the roll your dough! I'm seriously wanting some of those with my morning coffee....paleeeeeeezzzz

Nazarina A said...

This is a perfect roll dough! The cookies just look crunchy and delicious!

Bob said...

Love sandies. Great tip on dough rolling.

Anonymous said...

that looks dreeeeeeaaamy! YUM! How did you get them to be such perfect shapes? aMazing.

Heather S-G said...

That last pic, with the espresso...wish I was there!! I grew up loving pecan sandies (of the keebler variety), but I've never tried to make them myself. They look a million x's better than the ones made by elves :D