Butter Pecan Sandies - pecans

Method

• In a medium saucepan, combine the chopped pecans and butter.
• Bring to a simmer over medium-high heat.
• Cook, stirring frequently for 4-5 minutes or until the pecans are nicely browned; be very careful not to burn.
• Turn out the mixture into a sieve set over a medium metal bowl.
• Let stand until the butter drains into the bowl.
• Freeze the butter mixture, stirring once or twice, until firmed up but not hard, about 10 minutes.
• Set the pecans aside.
• In a food processor, combine the chilled browned butter, oil, flour and powdered sugar.
• Process in off/on pulses until well blended, stopping and stirring to redistribute the bowl contents several times.
• Turn out the butter flour mixture into a large bowl.
• Stir 3/4 cup of pecans into the flour mixture.
• In the food processor, combine the remaining 3/4 cup pecans and brown sugar.
• Process until the pecand are finely ground and the mixture is crumbly, stopping and scraping down the bowl sides once or twice.
• Add the egg and the egg yolk, 1 1/2 tablespoons water,the vanilla and the salt and process until very well blended, about 1 minute.
• Stir the egg mixture into the flour mixture until just blended.
• Knead with your hands until well blended and smooth.
• (if necessary, add a few drops of water to moisten).
• Divide the dough in half.
• Place each portion between large sheets of wax paper.
• Roll out each portion a generous 3/4" thick; check under the underside of the dough for any wrinkles and smooth out any that form.
• Stack the rolled portions (paper still attached) on a baking sheet.
• Freeze for 15 minutes or until chilled and slightly firmed up but not hard.
• Preheat oven to 350*.grease several baking sheets or use nonstick spray.
• Working with one portion at a time, gently peel away, then pat one sheet of wax paper back into place.
• Flip the dough over, then peel off and discard the second sheet.
• Using a fluted or round 2 1/4" cutter, cut out the cookies.
• (if at any point the dough softens too much to handle easily, transfer the paper and cookies to a baking sheet and refrigerate or freeze until firm again.)
• Using a spatula, carefully transfer the cookies to the baking sheet, spacing about 1" apart.
• Let the cookies stand for a few minutes to soften slightly.
• Firmly press a pecan half into the center of each cookie.
• Reroll any dough scraps.
• Continue cutting out the cookies until all the dough is used.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 10-14 minutes, or until barely colored on top and just slightly darker at the edges.
• Reverse sheets halfway through baking
• from front to back to ensure even browning.
• Transfer the sheet to a wire rack and let stand until the cookies set up slightly, 1-2 minutes.
• Using a spatula, transfer the cookies to wire racks.
• Let stand until completely cooled.
• Store in an airtight container for up to 2 weeks, (if they last that long) or freeze for up to 1 month.