Description
Bien Cuit’s Masala Pecan Sandies are buttery, crumbly cookies infused with warm masala spices and toasted pecans, offering a delightful blend of nutty and spiced flavors. These rustic squares are perfect for an afternoon treat or festive gathering, bringing an exotic twist to classic pecan sandies with a delicate crunch and aromatic depth.
Ingredients
Units
Scale
Dry Ingredients
- 150 gram (1 cup plus 3 tablespoons) all-purpose flour
- 3 gram (1/2 teaspoon) kosher salt
- 5 gram (1 teaspoon) masala (see Author Notes)
- 1/4 vanilla bean, scraped
Wet Ingredients
- 125 gram (1 stick plus 1 tablespoon) unsalted butter, at room temperature
- 90 gram (1/4 cup plus 3 tablespoons and 1 teaspoon) granulated sugar
- 25 gram (1 1/2) egg yolks
Other Ingredients
- 90 gram (scant 1 cup) toasted, ground pecans (see Author Notes)
Instructions
- Mix Ingredients: Combine all ingredients in a mixing bowl by hand or with a stand mixer fitted with a paddle attachment until a dough just begins to form. This ensures the butter and flour mixture binds together, incorporating the flavor of masala and vanilla bean evenly. Transfer the dough to a work surface and shape it into a rectangle. Wrap it with plastic wrap or a reusable alternative.
- Chill the Dough: Refrigerate the wrapped dough until it is chilled but still pliable, enough to press a dent with your finger. You can refrigerate for up to a couple of days, then let it come to room temperature until soft enough to roll, allowing for flexible preparation time.
- Roll and Cut: On a lightly floured surface, roll the chilled dough to about ½-inch thickness. Using a sharp knife or cookie cutter, cut the dough into approximately 2×2-inch squares or smaller if preferred. Transfer the squares to lined baking pans, spacing them a few inches apart to allow even baking.
- Firm Up: Place the baking pans in the refrigerator or freezer to let the cut dough firm up. This step helps maintain cookie shape during baking, resulting in a crisp texture.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 15 minutes or until they turn a deeply golden brown all over. Keep an eye on them as baking times can vary slightly depending on oven performance.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the pan until firm. Once cool, they are ready to enjoy. Optionally, dust with confectioners’ sugar for an added touch of sweetness and presentation.
Notes
- For best flavor, toast the pecans before grinding to enhance their nuttiness.
- Masala is a blend of ground spices; you can customize it by mixing cinnamon, cardamom, cloves, and nutmeg.
- Chilling the dough is crucial to prevent cookies from spreading too much during baking.
- These cookies keep well in an airtight container for up to a week.
- Using quality vanilla bean and fresh butter significantly improves the depth of flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
