Tag Archives: shortbread cookies

Pecan Sandies

Pecan SandiesWhen the folks at Fisher Nuts gifted me a bag of their delicious pecan halves a few weeks ago, the first recipe that came to mind was Pecan Sandies.Pecan SandiesThere was a package of storebought Pecan Sandies in our pantry for my entire childhood, but I never cared for them. In fact, the kindest thing I can think to say about them is that they were inoffensive. These shortbread were too hard, flavorless at best, and seriously lacking in pecans for something with the word “pecan” in their name…but they’d do if there were no other desserts available.Pecan SandiesI remember going into the pantry to grab a snack and eyeing that package of cookies—who in their right mind would buy those over and over again?!

My dad. That’s who. I can’t tell you when or why he started eating Pecan Sandies, but I can’t see the packaging without thinking of him.Happy Father’s DayMy dad’s a great guy. He’s sweet, he’s smart. He looks great in a hat. He took us to a gazillion baseball games, danced with me in six of my dance recitals (once in tights), and tried to teach me to golf for years in hopes that I’d ever be good enough to play with him (I’m not). He’s the kind of guy who uses pecan halves to write your name on brownies on your 35th birthday and then sends you a video of your family singing “Happy Birthday to You” and blowing out candles in your honor, even though you are halfway across the country and unable to travel due to a pandemic.

Y’all, my dad deserves better Pecan Sandies.Pecan SandiesLucky for him, they’re easy to make and far superior to anything on store shelves. We’re talking thick, rich, buttery shortbread loaded with chopped toasted pecans. They’re crunchy with ever-so-slightly soft centers and a sort of smooth meltaway quality (sandiness?) from the addition of confectioner’s sugar. That’s a long way of saying that they’re very good.Pecan SandiesThe dough is a seven ingredient slice-and-bake situation loaded with real butter and toasted chopped pecans. It comes together quickly, but does require a two hour chill, so plan ahead. Once it’s nice and cold though, you’re just twenty minutes away from the best dang Pecan Sandies you’ve ever had.Pecan SandiesPecan SandiesThe recipe makes three dozen and they keep like a dream for days on end. If you’re a better daughter (or son or child) than I am, these would be perfect for sending to your dad on Father’s Day. Unfortunately for my dad, I’m terrible with anything involving the post office, so he’s getting something I can order online that will not make it on time. Ah, well.Pecan SandiesHappy Father’s Day to everyone celebrating, especially my sweet dad. He loves all his daughters, but I think the dog is his favorite. Pecan Sandies

Pecan Sandies
makes 36 cookies

1 cup raw pecan halves
1 cup unsalted butter (2 sticks), softened to room temperature
1/3 cup granulated sugar
1/4 cup confectioner’s sugar
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
2 cups all-purpose flour

Preheat oven to 300F. Place pecans on a cutting board and use a large, sharp chef’s knife to chop them finely. Place them on a dry rimmed baking sheet and bake for 5-8 minutes, until fragrant and toasted. Let cool completely.

Place softened butter in a medium-large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1-2 minutes. Add granulated and confectioner’s sugars and mix until fluffy. Mix in vanilla and salt. With the mixer on low, beat in flour. Dough will be crumbly looking, but should hold together very well when pinched. Use a silicone spatula or wooden spoon to fold in chopped pecans.

Divide dough in half. Take one half and lay it on a piece of plastic wrap. Using the plastic wrap and clean hands, form the dough into a log (roughly 8 1/2 x 1 1/2-inches) and wrap tightly. Repeat this process with the other half of the dough. Refrigerate for at least 2 hours or up to 3 days.

Preheat oven to 325F. Line two rimmed baking sheets with parchment. Remove one log of dough from the refrigerator, unwrap it and place it on a cutting board. Use a large, sharp chef’s knife to slice the dough into 1/4-inch thick slices. Place them 1 1/2-2 inches apart on prepared pans. Refrigerate any leftover dough between batches.

Bake cookies for 18-20 minutes minutes, rotating the pans top-to-bottom and front-to-back at the halfway point. Let cool on the pans for 10 minutes before using a thin spatula (not your fingers!) to remove cookies to cooling racks to cool completely. Repeat slicing and baking processes with any remaining dough. Serve.

Shortbread will keep in an airtight container at room temperature for several days.Pecan SandiesPecan SandiesPecan Sandies

Pretzel Shortbread

Pretzel ShortbreadFor the third year in a row, my first Christmas cookies of the season are being posted as part of the Sweetest Season Cookie Exchange, in which food bloggers post festive goodies and donate money in support of Cookies for Kids’ Cancer, a 501(c)3 non-profit organization. We believe in their mission to raise funds for pediatric cancer treatments and research through bake sales and cookie swaps. Many supporters (“Good Cookies”) do this throughout the year, and I always look forward to supporting them by participating in the Sweetest Season. Making cookies is my favorite thing in the world to do, and the fact that it might help someone this week makes it even better. I made my donation on Giving Tuesday, but if you’d like to learn more and/or make a charitable donation to Cookies for Kids’ Cancer, click here.Pretzel ShortbreadLet’s talk about Pretzel Shortbread. Salty, sweet, crisp, pretzely (inside & out!) cookies, with or without a drizzle of dark chocolate. Oh my lord, y’all. These are absurdly good.Pretzel ShortbreadPretzel ShortbreadToday’s cookies are inspired by Philadelphia-favorite Lost Bread Co.’s Pretzel Shortbread. I first saw them when my friend, Claire, who co-owns Philly’s Root Market, posted about how quickly they were selling out. After that, I went down an internet rabbit hole and found out that they are made out of ground up stale soft pretzels, then brushed with lye before baking for maximum pretzelization.*

*I’m twisting the word “pretzel” a lot today and I will not apologize.Pretzel ShortbreadInstead of being a normal person and ordering from Lost Bread Co. online, I decided to figure out a version for the home baker…but without the lye because who keeps food-grade lye around?Pretzel ShortbreadTaking a cue from Lost Bread Co., my Pretzel Shortbread dough is made with a mix of flour and ground pretzels, and sweetened with dark brown sugar and confectioner’s sugar for both flavor and texture. The rest of the ingredients are butter, vanilla, and salt. It’s all mixed together in the span of a few minutes, then rolled and cut into shapes. I went with stars because that’s what I like.Pretzel ShortbreadPretzel ShortbreadPretzel ShortbreadNext up: the pretzeling! After the cookies are rolled and cut (and also briefly frozen a couple of times), they are dipped in a warm mix of water and baking soda, or as I call it, “pretzel wash.” This is simply a small batch of the solution traditional soft pretzels are boiled in to achieve their signature golden finish. It’s literally just water and baking soda (no lye!), but it’s the thing that takes these cookies over the top!Pretzel ShortbreadInstead of tossing the shortbread in boiling liquid, which would probably destroy them instantly, I let the pretzel wash cool until I can touch it, and then dip the frozen cookie dough stars into the mix. This is followed up by a swipe of egg wash and sprinkles of coarse salt and sugar before being baked to a brown, burnished, decidedly pretzelesque* finish.

*“Pretzelesque” is my new favorite made-up word.Pretzel ShortbreadFinish the Pretzel Shortbread off with a drizzle of chocolate, or not. I did a little of each—I like to have options.Pretzel ShortbreadSalty, sweet, pretzeled inside-and-out, chocolaty, Christmasy, delicious options.Pretzel Shortbread

Pretzel Shortbread
makes about 3.5 dozen cookies

Pretzel Wash:
2 1/4 cups water
2 tablespoons baking soda

Shortbread Dough:
1 cup unsalted butter, softened to room temperature
6 tablespoons dark brown sugar, packed
4 tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
1 1/3 cups all-purpose flour
2/3 cups ground pretzels (about 1 1/2 cups whole mini pretzels)

Egg Wash:
1 large egg
1 teaspoon water

Garnish:
coarse salt
coarse sugar (optional)

Chocolate Drizzle:
3 ounces pure dark chocolate, chopped
coarse salt, for garnish (optional)
coarse sugar, for garnish (optional)

Read this recipe in its entirety before beginning.

Make the pretzel wash. Pour water into a 3-4 quart saucepan. Bring to a boil over high heat. Wearing an oven mitt (or other protective hand gear), whisk in baking soda. Mixture will bubble and expand violently. Remove from heat. Set aside.

Place softened butter in a medium-large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1-2 minutes. Add dark brown and confectioners sugars and mix until fluffy. Mix in vanilla and salt. With the mixer on low, beat in flour and ground pretzels. Dough will be crumbly looking, but should hold together very well when pinched. Divide dough in two parts.

Working with one half at a time, sandwich dough between two pieces of parchment paper and roll until 1/4-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 15 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, place racks in the center positions. Preheat the oven to 325F. Line two baking sheets with parchment.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 2-inch cookie cutter to cut cookies. Place them close together on prepared pans. Freeze for 10 minutes. Repeat with remaining dough sheet. Scraps can be re-rolled, frozen, and cut.

Dip cookies in pretzel wash. Remove frozen cut cookie dough from freezer. Wearing a latex glove (highly recommended), dip cookies into pretzel wash and place back on baking sheets. Freeze again for 10 minutes. Repeat with remaining cut cooking dough.

Make egg wash. Combine egg and water in a small bowl, and use a fork to whisk until combined. Brush egg wash over the tops of the cookies, then sprinkling with coarse salt & coarse sugar.

Bake cookies for 23-25 minutes, or until burnished and brown. Let cool on the pans for 7 minutes. Use a thin spatula (not your fingers!) to remove cookies to cooling racks to cool completely.

Line two baking sheets (or a large surface) with parchment. Place cooling racks over the top. Arrange cookies on racks.

Melt chocolate in a double boiler or the microwave (30 second increments, stirring in between). Use a fork to drizzle chocolate over cookies. Scatter coarse salt & coarse sugar over the tops, if desired. Repeat with remaining cookies. Chocolate will set after a couple of hours at room temperature, or a few minutes in the freezer.

Shortbread will keep in an airtight container at room temperature for at least a week.Pretzel ShortbreadPretzel ShortbreadPretzel ShortbreadPretzel ShortbreadPretzel Shortbread