Pecan Sandies

The combination of sweet toasted nuts, butter and sugar is a winner; the variation includes below adds smoky bits of bacon! This is an egg-free dough that doesn’t need chilling time. If you decide to use bacon, be sure to use a good-quality brand.

Makes 24 cookies

1 1⁄4 cups raw pecan halves 18 tablespoons (2 sticks plus 2 tbsp) unsalted butter, at room temperature

1⁄2 cup plus 2 tbsp granulated sugar 2 teaspoons water

2 tsp vanilla extract

2 cups plus 2 tbsp flour

Sea salt, for sprinkling

Demerara sugar, for sprinkling

Make ahead: The cookies can be stored in an airtight container for up to five days, or frozen for up to one month.

Preheat the oven 325 F. Line a few baking sheets with parchment paper or silicone liners.

Spread the pecans on one of the sheets; toast in the oven (middle rack) for 10 to 12 minutes, checking on them after eight minutes.

They should be fragrant and lightly browned. Cool completely, then coarsely chop to pea-size.

Combine the butter and granulated sugar in the bowl of a stand mixer or use a hand-held electric mixer; beat on medium speed for about three minutes, until creamy and lightened. Stop to scrape down the bowl.

Add the water and vanilla extract, beating (low speed) to incorporate, then add the flour and chopped pecans. Beat until evenly incorporated.

Scoop the dough into 1-ounce portions (or use 2 tablespoons’ worth) to roll into 24 equal balls. Arrange them on the baking sheets, pressing each ball slightly with the palm of your hand. Space the balls at least 1 1/2 inches apart.

Sprinkle each portion with a little of the salt and a liberal amount of Demerara sugar. Bake one sheet at a time (middle rack) for 16 to 18 minutes, until light brown on top and golden brown on the bottom. Transfer to wire racks to cool completely.

Variation: Cook three slices of bacon, starting in a cold skillet over medium heat. Drain on paper towels, then chop into 1/4-inch pieces. Add to the dough along with the chopped pecans.