Description
Bien Cuit’s Masala Pecan Sandies are a rich and buttery shortbread cookie infused with aromatic masala spices and toasted pecans. These delicate cookies feature a tender crumb with a lightly crisp exterior, enhanced by the warm flavors of vanilla and masala, making for a unique and comforting treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 150 grams (1 cup plus 3 tablespoons) all-purpose flour
- 90 grams (1/4 cup plus 3 tablespoons and 1 teaspoon) granulated sugar
- 90 grams (scant 1 cup) toasted, ground pecans
- 5 grams (1 teaspoon) masala spice blend
- 3 grams (1/2 teaspoon) kosher salt
- 1/4 vanilla bean, scraped
Wet Ingredients
- 125 grams (1 stick plus 1 tablespoon) unsalted butter, at room temperature
- 25 grams (1 1/2) egg yolks
Instructions
- Mix the dough: Combine all ingredients in a mixing bowl using your hands or a stand mixer fitted with a paddle attachment. Stir until the dough just begins to form. Transfer the dough onto a work surface, shape it into a rectangle, then wrap it tightly with plastic wrap or a reusable alternative. Refrigerate until the dough is chilled but still pliable enough to leave a dent when poked. Alternatively, you can refrigerate for up to a couple of days, then bring the dough to room temperature to soften before rolling.
- Roll and cut the dough: Lightly flour a work surface and use a rolling pin to roll the dough to about 1/2-inch thickness. Cut the dough into approximately 2×2-inch squares, or smaller if you prefer bite-sized cookies. Arrange the cut cookies on lined baking pans, spacing them evenly by a couple of inches. Place the pans in the refrigerator or freezer until the dough squares become firm.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10 to 15 minutes, or until they are deeply golden brown all over. Once baked, let the cookies cool completely on the pans until they are firm to the touch. Optionally, dust with confectioners’ sugar before serving.
Notes
- To toast pecans, spread them on a baking sheet and roast in a 350°F oven for about 8-10 minutes, shaking halfway through to ensure even toasting. Let cool before grinding.
- Masala spice blends vary; a mix of cinnamon, cardamom, clove, and black pepper can be used to replicate the flavor.
- Ensure your butter is at room temperature to aid in better dough mixing.
- Cutting the cookies smaller will reduce bake time slightly, so watch for browning.
- Cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
