TEXAS PECAN SANDIES

• 1 cup chopped pecans

• 1 cup unsalted butter, at room temperature

• 2⁄3 cup powdered sugar

• 2 cups all-purpose flour

• Zest of 2 oranges

• 1 teaspoon ground cinnamon

• 1⁄2 teaspoon black pepper

• 1⁄2 teaspoon baking powder

• 1 teaspoon sea salt

• 18 whole pecans (shelled)

Instructions: Grind the pecans with a couple of tablespoons of flour in a small coffee or spice grinder, or use pecan meal.

Using a paddle in a stand mixer, whip the butter with the powdered sugar until light and fluffy, about 5 minutes. In a separate bowl, whisk the remaining all-purpose flour with orange zest, cinnamon, black pepper, baking powder, salt and ground pecans. Add to the butter sugar mixture in 3 to 4 increments until completely incorporated. Don’t overmix.

Turn the cookie dough onto a piece of parchment paper and shape into an 8- to 10-inch or longer log. Wrap the paper around it and refrigerate for 3 to 4 hours or overnight, or freeze for up to a week.

To bake the cookies: Preheat oven to 300 degrees. Cut the cookies 1⁄2-inch thick and lay them on a baking sheet. Press one pecan on each cookie. Bake for 15 to 18 minutes or until a deep golden brown.

Notes & variations

• The cookies will keep for about 2 to 3 weeks at room temperature in an airtight container.

• Replace the pecans with walnuts or almonds, and switch around the spices from cinnamon to vanilla, ground ginger, cardamom or nutmeg.

• Don’t pre-toast the pecans for the dough or the topping. They will toast during baking.

Makes 16 to 18 cookies