Pecan Sandies


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Don't skip the step of toasting the pecans; it makes a big difference in the flavor of the cookies. To toast the pecans, place them on a baking sheet in a preheated 350 degree oven and back until fragrant and lightly brown, 5 to 10 minutes. Watch them carefully, so they don't burn.

Process in food processor until finely ground:
1 cup pecans, lightly toasted and cooled
1/4 cup granulated sugar

Add and pulse to combine:
2 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon salt

Add and pulse until completely incorporated:
3/4 cup unsalted butter, cut into small chunks

Add and pulse to combine:
1 large egg, beaten

Process just until dough comes together, then turn out onto counter, press into a disc and wrap in plastic wrap. Chill dough for 3-4 hours before rolling.

Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 3/8" thickness. Cut out with your favorite Ann Clark cookie cutter.

Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely.

Whisk 2 cups of confectioner's sugar with enough milk or cream to make a thick, yet spreadable (just barely pourable) consistency. It should take 3 to 6 tablespoons, depending on the amount of butterfat in the dairy product you're using. (If you use heavy cream, you'll need more than if you milk, and you may need to add a few drops of water as well.) Add 1/2 teaspoon vanilla and blend until smooth, then add food coloring if desired, and pipe or spoon onto cookies.