Bien Cuit’s Masala Pecan Sandies

• 份量: 16 cookies
• 活動時間: 45 minutes
• 總時間: 1 hour

食材

150 grams (1 cup plus 3 tablespoons) all-purpose flour

125 grams (1 stick plus 1 tablespoon) unsalted butter, at room temperature

90 grams (1/4 cup plus 3 tablespoons and 1 teaspoon) granulated sugar

90 grams (scant 1 cup) toasted, ground pecans (see Author Notes)

25 grams (1 1/2) egg yolks

5 grams (1 teaspoon) masala (see Author Notes)

3 grams (1/2 teaspoon) kosher salt

1/4 vanilla bean, scraped

步驟

Combine all ingredients in a mixing bowl by hand or in a stand mixer with a paddle attachment until a dough just begins to form. Transfer to a work surface and form into a rectangle, wrap with plastic or a reusable alternative, and refrigerate until chilled but still pliable enough to impress a dent when poked. (Alternatively, at this point you can refrigerate for up to a couple days, then let temp up on the counter until soft enough to roll.)

Using a rolling pin on a lightly floured work surface, roll the dough to about ½-inch thick, then cut into squares (figure 2x2-inch, or smaller if you’d like). Transfer to lined baking pans, evenly spaced out by a couple inches, and refrigerate or freeze until firm.

Bake at 350°F for 10 to 15 minutes, or until deeply golden brown all over. Let cool completely until firm before digging in and dust with confectioners’ sugar, if you want.