Spiced Pecan Sablés

Makes about 36 cook­ies

Western Living - - FOOD -

This recipe is a twist on the more typ­i­cal al­mond sablés. I have used pe­cans in place of al­monds and added spices, which makes this a great hol­i­day cookie. Wal­nuts also work beau­ti­fully in this recipe. You can usu­ally sub­sti­tute nuts by weight in a sim­ple recipe like this; how­ever, keep in mind that dif­fer­ent nuts have dif­fer­ent fat con­tents. For ex­am­ple, wal­nuts and pe­cans are oilier than al­monds and hazel­nuts, so the nut you choose may af­fect the fi­nal re­sult.

1 cup all-pur­pose flour ¾ cup pe­cans, toasted and finely crushed;

re­serve 2 tbsp for top­ping ¾ tsp ground cin­na­mon ¼ tsp ground nut­meg 1 tsp salt ⅔ cup un­salted but­ter, room tem­per­a­ture ½ cup + 2 tsp gran­u­lated sugar 2 tbsp whole egg, room tem­per­a­ture 1 tsp vanilla ex­tract 1 tsp bour­bon (op­tional) Egg wash (1 egg yolk whisked with

1 tbsp of wa­ter and a pinch of salt) Gold leaf for gar­nish (op­tional)

In a medium bowl, whisk to­gether flour, pe­cans, cin­na­mon, nut­meg and salt. Set aside un­til ready to use. In the bowl of a stand mixer with the pad­dle at­tach­ment, com­bine but­ter and sugar, beat­ing on medium speed un­til mix­ture be­comes pale (about 3 min­utes). Add egg, vanilla and bour­bon, and mix on medium speed for an­other 3 min­utes un­til mix­ture is in­cor­po­rated.

Stop mix­ing, and scrape down sides of bowl with a spat­ula. Add dry in­gre­di­ents and start mixer on low. Mix for about 30 sec­onds, just un­til there is no more dry­ness in the dough. If nec­es­sary, scrape down sides of bowl and mix on low for 10 more sec­onds.

Take dough and shape into a square roughly 6 inches across. Wrap with plas­tic and let rest in the fridge for at least an hour or overnight.

When ready to roll out dough, pre­heat oven to 325° F. Line two bak­ing sheets with parch­ment paper.

Di­vide dough into two pieces for eas­ier rolling. Lightly dust your dough and work sur­face with flour. Start rolling dough from the cen­tre to the edge, ro­tat­ing dough 90 de­grees af­ter each roll and dust­ing with flour if nec­es­sary. Roll dough to about ¼ inch thick. Cut out rounds or fes­tive cookie shapes of about 2 inches, and place about 1 inch apart on the bak­ing sheets.

Lightly brush a layer of egg wash on the cook­ies, avoid­ing the edges, and sprin­kle re­served pe­cans on top. If you wish, top cook­ies with gold leaf. Bake for 20 to 25 min­utes, ro­tat­ing sheets half­way through, un­til edges and bot­toms are golden brown. Cool be­fore serv­ing. Store in an air­tight con­tainer for up to a week.

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