What’s not to like about freshly baked cookies! Some cookies lose their edge fairly quickly, and are best devoured within a day or two.
Anything based on shortbread, however, ages very nicely. I learned this at an early age as my great aunt, Oolie MacGugan (yep, that was her real name), made traditional Scottish shortbread, which was cut in simple rectangular bars and aged for a couple of weeks before it was served.
I admit I have a weakness for buttery, “short” cookies, and I’m also rather fond of pecans. But when I looked online for the perfect Pecan Sandie, I discovered that we were of two very different schools of thought. So I created my own version, which I think is delicious. I think you will agree.
- 3 cubes (1-1/2 cups) unsalted butter, very soft
- 1/2 teaspoon salt
- 5 tablespoons of plantation white sugar (large crystal) or maple sugar
- 2 teaspoons Rain's Choice vanilla bean paste
- plus additional sugar to sprinkle on cookies
- 3 cups unbleached flour
- 1-1/2 toasted pecan pieces, coarsely chopped
- Heat oven to 295 - 305 degrees F. Grease cookie sheets or use parchment if preferred.
- Blend the softened butter, salt and sugar together until well blended and butter is very soft and pliable. Add vanilla paste and blend well.
- Add flour, blending in well using a fork. Add pecan pieces and mix thoroughly.
- Drop batter by medium spoonfuls onto cookie sheets. Press down on each cookie with the back of a wooden spoon or spatula until they are fairly rounded.
- Bake until edges become lightly browned, about 15 - 18 minutes. Cool on rack. Makes about 40 cookies.
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