Recipe: Bakery Bar Pecan Sandies

BAKERY BAR PECAN SANDIES
From Jocelyn Barda, Bakery Bar

"Finely ground nuts are delicious in shortbread and, as these delicate cookies prove, they make each bite seem more tender and flavorful than the last. Jocelyn Barda, proprietor of the Bakery Bar on Southeast Water Avenue (Portland, OR), uses pecans - and a light hand - when mixing these cookies, but she says they're also delicious made with raw unsalted pistachios or hazelnuts."

1 1/4 cup pecans, toasted and cooled
2 cups bleached all-purpose flour, divided use
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
2 1/4 teaspoons vanilla

In a food processor, grind pecans and half the flour until fairly fine.

Put pecan mixture into a bowl and with a whisk, blend in remaining flour, salt and baking powder; set aside.

Beat butter and powdered sugar together for a minute or two, until creamy. Mix in vanilla, then stir in pecan-flour mixture until just combined. Take care not to overwork the dough, as this will toughen the cookies.

Turn dough out onto a work surface and knead it a little to ensure all ingredients are well-combined. Flatten into a disk about 3/4 inch thick or shape into logs and wrap in plastic wrap. Refrigerate dough at least 2 hours, or freeze.

WHEN READY TO BAKE:
Preheat oven to 325 degrees F.

Remove dough from refrigerator or freezer and allow it to warm up enough to roll out.

Place a small amount of dough on a lightly floured work surface and roll it to approximately 1/4 inch thick. The dough will be crumbly; if it splits, gently push it back together and proceed. Cut into desired shapes and transfer to a baking sheet using a small spatula.

Bake until just brown around edges, about 20 minutes. Cool on rack and store in an airtight container for up to two weeks.

Source: FOODday, Tuesday, December 20, 2005