Pecan Sandies

NOTE: Sandies are thicker than your average icebox cookie and have a melt-in-the-mouth texture that comes from ground nuts being added to the dough. Confectioners' sugar also gives these cookies an especially fine, smooth texture. Makes about 2 dozen cookies.

INSTRUCTIONS:

1. Whisk together flour, salt, and cinnamon in medium bowl. Pulse ¹/₂ cup plus 2 tablespoons pecans in food processor until fine. Nuts should be dry and fluffy. (Do not overprocess or nuts will become damp and oily.) Stir ground pecans and remaining ¹/₂ cup chopped nuts into flour mixture; set aside.

2. Either by hand or electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Beat in yolk until incorporated, about 20 seconds. Add flour mixture and mix on low speed until dough just comes together, 25 to 30 seconds.

3. Roll dough on work surface into log measuring about 8-inches long and 2-inches thick. Wrap log in plastic and refrigerate at least 2 hours or up to 3 days. (Dough can be frozen up to 1 month. Wrap log in plastic and then foil before freezing.)

4. Adjust oven racks to upper-and lower-middle position. Heat oven to 325 degrees. Unwrap dough log and with sharp knife, cut dough into 3/8-inch-thick slices (see figures 19 and 20). Place slices on ungreased cookie sheets, spacing them ¹/₂ to 1 inch apart.

5. Bake, reversing positions halfway through baking time, until edges begin to brown, 16 to 18 minutes. Cool cookies on cookie sheets for 2 minutes, then transfer to cooling rack with wide spatula.

VARIATIONS:

Walnut Sandies

Follow Master Recipe, replacing pecans with equal amount of chopped walnuts.

Almond Sandies

Follow Master Recipe, replacing pecans with equal amount of whole blanched almonds that have been toasted in 350-degree oven for 8 minutes, cooled, and then chopped. Add ¹/₄ teaspoon almond extract with egg yolk.