Pecan Sandies

The theme of this week has been to jump in head first. "Don't be afraid". "Go get it and give it a try." WOW!  I sound like one of those inspirational posters.  

This week I jumped. I took a jump with work, my workout, and setting boundaries. I found I can jump higher than I thought, literally attempting to double jump upstairs. (Warning, I almost fell over. ) I also found out that my experience in my job has helped me to jump forward in starting new projects and learning from experts. I jumped on setting boundaries, and learned that asking for what you want can actually get you what you need... Go figure! 

However, I did not learn anything from these cookies except that they full of butter and pecans and when they bake it smells like maple syrup. Enjoy. 

Ingredient prep.. super easy.

Someone was "helping" and also wanted to touch the butter. Don't worry it was saved. 

I love the light in the morning in my kitchen. Plus I love my husband's grandmother's old kitchen-aide.

Rolled into balls and flattened. Prior to baking. 

Golden and brown out of the oven and dusted, or not, with powdered sugar.

Pecan Sandies 

From Bouchon Bakery

Ingredients

1 and 3/4 cups plus 1 and 1/2 tablespoons of all purpose flour

3/4 cups of chopped pecans

6 oz of unsalted butter, room temp

3/4 cup + 1 & 3/4 teaspoons powdered sugar ( additional sugar for dusting, optional)

Pre-heat oven to 350F.  Line two baking sheets with parchment. 

Mix together the flour and pecans in a medium bowl. 

Place butter in the bowl of a stand mixer and add the powdered sugar and mix for about 2-4 minutes, until fluffy. Scrape down the sides of the bowl. Then add the flour mixture and mix at low speed for about 1 minute or just combined. ( It took me about 2 minutes, but I have an older mixer.) 

Once mixed you can had incorporate any additional dry ingredients into the flour / butter mixture. 

Divide the dough into about 1 tablespoon portions and roll into a balls, arrange on a baking pan. Press cookies into about 2 inch disks. They make crack a bit at the edges..no worries. 

Bake until golden brown about 20-25 minutes. Set the pans on a cooling rack for about 5 minutes and then transfer the cookies to a cooling rack. If desired sprinkle with powdered sugar. 

The cookies can be stored in a covered container for about 3 days. Enjoy!