Description
Bien Cuit’s Masala Pecan Sandies are a delightful twist on classic pecan shortbread cookies, infused with aromatic masala spice for a unique flavor profile. These buttery, crumbly cookies are studded with toasted ground pecans and finished with a hint of vanilla. Perfectly golden and tender, they make an elegant treat for tea time or festive occasions.
Ingredients
Scale
Dry Ingredients
- 150 gram (1 cup plus 3 tablespoons) all-purpose flour
- 90 gram (1/4 cup plus 3 tablespoons and 1 teaspoon) granulated sugar
- 90 gram (scant 1 cup) toasted, ground pecans
- 5 gram (1 teaspoon) masala
- 3 gram (1/2 teaspoon) kosher salt
Wet Ingredients
- 125 gram (1 stick plus 1 tablespoon) unsalted butter, at room temperature
- 25 gram (1 1/2) egg yolks
- 1/4 vanilla bean, scraped
Instructions
- Mix Ingredients: Combine all ingredients in a mixing bowl by hand or in a stand mixer fitted with a paddle attachment until the dough just begins to form. This gentle mixing ensures the butter and dry ingredients blend evenly without overworking the dough.
- Chill Dough: Transfer the dough to a work surface and shape into a rectangle. Wrap it tightly with plastic wrap or a reusable alternative. Refrigerate until the dough is chilled but still pliable enough to leave an indentation when poked. For convenience, you can chill it for up to a couple of days, then bring it to room temperature until soft enough to roll.
- Roll and Cut: Lightly flour your work surface and roll the dough to about ½-inch thickness. Cut into approximately 2×2-inch squares or smaller if preferred. Arrange the squares evenly spaced on lined baking pans, then refrigerate or freeze until firm. This step helps the cookies keep their shape when baked.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 15 minutes or until they develop a deep golden brown color all over. Baking time may vary slightly depending on oven performance and cookie size.
- Cool and Serve: Allow the cookies to cool completely on the baking pans until firm. Once cooled, dust with confectioners’ sugar if desired, and enjoy these buttery, masala-spiced pecan sandies with tea or coffee.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes until fragrant, then grind to a coarse powder.
- Masala used here refers to a warm spice blend often containing cinnamon, cardamom, cloves, and nutmeg; adjust quantity to your taste.
- Ensure the butter is at room temperature to incorporate smoothly without melting.
- Refrigeration between steps is essential to maintain cookie shape and texture during baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
