The holiday’s are an excellent time to satisfy our sweet tooth, and these are one of the best ways to do it. They are hands down my favorite cookie! I call them Pecan Sandies On Steroids. There’s pecans in the dough, pecans in the frangipane, and they’re topped with a pecan. They are addicting and sooooo good! Any questions?
Dusting these tender pecan-and-butter-packed cookies in powdered sugar before baking them creates a crackly, glossy coating. The frangipane makes more than you will need and freezes well for your next batch; being ready when you are craving these decadent morsels.
PECAN SANDIES ON STEROIDS
INGREDIENTS:
Frangipane:
2 cups pecan halves, toasted (divided) 3/4 cup for frangipane, 1 cup for dough and 1/4 cup for topping each cookie
1/3 cup granulated sugar
1 large egg white
2 tablespoons unsalted butter, room temperature
2 teaspoons espresso powder
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
Dough and Assembly:
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup powdered sugar, divided; plus more for serving (optional)
1 large egg yolk
1 teaspoon vanilla extract
INSTRUCTIONS:
FRANGIPANE:
Preheat oven to 350 degrees F. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool; set 1 1/4 cups aside for making the dough.
Pulse granulated sugar and remaining 3/4 cups of pecans in a food processor until nuts are very finely ground. Be careful to stop before they become a paste, about 30-45 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using. You can make frangipane up to 3 days ahead. Cover and keep chilled. Take out of refrigerator at least 30 minutes before using.
DOUGH AND ASSEMBLY:
Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.
Beat butter, granulated sugar, and 1/4 cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain.
Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it’s firm enough that you can scoop it and it holds its shape, 30-45 minutes.
Place racks in upper and lower thirds of oven; preheat to 350 degrees F. Place 1/2 cup of powdered sugar in a shallow bowl. Working in batches, scoop out tablespoons of dough and roll in powdered sugar, knocking of any excess. Transfer to 2 parchment-lined baking sheets as you work, placing 2 inches apart.
Bake cookies until puffed but edges are still soft, 6-8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon, or a similar heatproof object. Spoon a heaping 1/2 teaspoon of frangipane into each and top with a pecan half from remaining reserved 1/4 cup. Return cookies to the oven and continue to bake until edges are set and very lightly browned, about 6-8 additional minutes. Let cool on baking sheets.
Just before serving, dust cookies with more powdered sugar if desired.
Yields: 26-28 cookies
“May the light illuminate your hearts and shine in your life every day of the year. May everlasting peace be yours and upon our Earth.” -― Eileen Anglin
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