Best Pecan Sables Recipes

PECAN SABLES

Steps:

• Preheat oven to 325°F.
• Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground. Whisk together flour, salt, and baking powder in a bowl.
• Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Add egg yolk and beat well. Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute. (Dough will be crumbly but will hold together when squeezed.)
• Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round). Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps. Roll out and cut remaining dough in same manner. Gather scraps, then reroll and cut in same manner.
• Beat egg white until frothy, then brush tops of rounds lightly with egg white. Put a pecan half on top of each round, then brush pecan lightly with egg white.
• Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes. Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.

PECAN SABLES

Steps:

• Preheat oven to 325°F.
• Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground.
• Whisk together flour, salt, and baking powder in a bowl.
• Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes.
• Add egg yolk and beat well.
• Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute.
• (Dough will be crumbly but will hold together when squeezed.) Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round).
• Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps.
• Roll out and cut remaining dough in same manner.
• Gather scraps, then reroll and cut in same manner.
• Beat egg white until frothy, then brush tops of rounds lightly with egg white.
• Put a pecan half on top of each round, then brush pecan lightly with egg white.
• Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes.
• Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.

VEGAN MAPLE PECAN SABLES (GLUTEN FREE)

Steps:

• Preheat your oven to 350'F degrees.
• Toast the pecans for 10-12 minutes.
• Beat the margarine, brown sugar, maple syrup, vanilla, and salt with an electric mixer until smooth. Stir in the flour with a spatula until just mixed.
• Fold in the toasted pecans.
• Shape the dough into 2-10 inch long logs and wrap in clear wrap, and then refrigerate for 2 hours.
• Then remove from the fridge and let sit unwrapped for 20 minutes at room temperature.
• I sprinkled some raw cane sugar onto a small baking pan and mixed my nutmeg with my fingers into the sugar then shook the pan to even it out. Now roll each log in the sugar and spice mixture.
• With a sharp knife cut into 1/4 inch discs and put on a parchment covered baking pan.
• Bake for 12-14 minutes or until golden.
• Cool on the tray for about 10 minutes then on a wire rack until cool to the touch. Store in a covered tin.
• Bon Appetit!