MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 4 Ingredient Pecan Sandies
Categories: Five, Cookies, Snacks, Nuts
Yield: 30 Cookies

1 c Salted butter;
- chilled, in pieces
1/2 c Light brown sugar;
- tight packed
2 1/4 c A-P flour; divided
1/2 c Roasted pecans;
- fine chopped,
- more for topping
Powdered sugar;
- for dusting (optional)

In the bowl of a stand mixer, add butter and brown sugar. Using
paddle attachment on medium-high speed, mix until fluffy and light,
several minutes. Scrape down sides as needed. Add only 1-1/2 cups
of the flour and mix on medium-low speed until combined, scraping
down sides as needed.

On a large board, sprinkle 1/3 cup flour to keep dough from
sticking to the board. Use rubber spatula to transfer dough to the
board. Knead dough by hand for 2 minutes, adding only as much of
the remaining flour as needed to make a soft pliable dough. The
dough should end up soft and workable, similar to play-dough. If
it's too sticky, add in one tablespoon of flour at a time just
until dough is the right consistency. Do not add so much flour that
dough becomes dry. You may not end up using all the flour. Work in
pecans.

Divide dough in half and gently roll into logs that are 1-1/2"
diameter. Tip: moisten palms with a bit of water or oil to prevent
dough from sticking to palms. If your dough has become too warm,
chill dough a few minutes to firm up just enough to allow you to
roll it.

Wrap logs airtight and chill 30 minutes or until firm enough to
slice easily. Preheat oven to 325?F with rack on lower middle
position. Line large rimmed baking sheet with parchment paper or
silicone baking mat.

Remove one dough log from fridge and slice into 1/2" thick rounds.
Place each cookie 2" apart on baking sheet. Place extra chopped
pecans on top of cookies, if desired. Bake 12 minutes, or until
bottom edges are golden brown. The tops of cookies should remain
pale; do no over-bake. Let cookies cool a couple of minutes on
baking sheet, before transferring to wire rack to finish cooling.
If desired, sprinkle with powdered sugar.

Repeat with the remaining dough log. If dough becomes too firm, let
rest at room temperature a few minutes to soften just enough to
slice. Cookies keep very when sealed airtight, at room temperature.

Recipe by Amy Dong

Recipe FROM: https://www.chewoutloud.com

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