Pecan Sables Recipes

Steps:

• Preheat oven to 325°F.
• Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground. Whisk together flour, salt, and baking powder in a bowl.
• Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Add egg yolk and beat well. Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute. (Dough will be crumbly but will hold together when squeezed.)
• Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round). Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps. Roll out and cut remaining dough in same manner. Gather scraps, then reroll and cut in same manner.
• Beat egg white until frothy, then brush tops of rounds lightly with egg white. Put a pecan half on top of each round, then brush pecan lightly with egg white.
• Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes. Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

Steps:

• Cream to gether butter and sugar until smooth.
• Beat in water and vanilla.
• Stir in the flour and pecans until well blended (I use the mixer).
• Cover dough and chill at least 4 hours (can be chilled over night).
• Preheat oven 325 degrees.
• Shape dough into walnut sized balls or cresents.
• Place 2 inches apart onto cookie sheets.
• Bake for 18 to 20 minutes.
• Roll in powdered sugar while still warm.
• I like to double roll them in the powdered sugar.

Steps:

• Preheat oven to 325°F.
• Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground.
• Whisk together flour, salt, and baking powder in a bowl.
• Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes.
• Add egg yolk and beat well.
• Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute.
• (Dough will be crumbly but will hold together when squeezed.) Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round).
• Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps.
• Roll out and cut remaining dough in same manner.
• Gather scraps, then reroll and cut in same manner.
• Beat egg white until frothy, then brush tops of rounds lightly with egg white.
• Put a pecan half on top of each round, then brush pecan lightly with egg white.
• Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes.
• Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.

Steps:

• Preheat your oven to 350'F degrees.
• Toast the pecans for 10-12 minutes.
• Beat the margarine, brown sugar, maple syrup, vanilla, and salt with an electric mixer until smooth. Stir in the flour with a spatula until just mixed.
• Fold in the toasted pecans.
• Shape the dough into 2-10 inch long logs and wrap in clear wrap, and then refrigerate for 2 hours.
• Then remove from the fridge and let sit unwrapped for 20 minutes at room temperature.
• I sprinkled some raw cane sugar onto a small baking pan and mixed my nutmeg with my fingers into the sugar then shook the pan to even it out. Now roll each log in the sugar and spice mixture.
• With a sharp knife cut into 1/4 inch discs and put on a parchment covered baking pan.
• Bake for 12-14 minutes or until golden.
• Cool on the tray for about 10 minutes then on a wire rack until cool to the touch. Store in a covered tin.
• Bon Appetit!