Pecan Sandies

Directions

1. 1
   Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until browned, 10 to 12 minutes.
2. 2
   Let cool completely.
3. 3
   Sift 3/4 cup flour, the salt and baking powder into a medium bowl.
4. 4
   Pulse the toasted nuts with the remaining 2 tablespoons flour in a food processor until finely ground.
5. 5
   Beat the butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
6. 6
   Add the flour mixture and stir with a wooden spoon until just combined, then stir in the nut mixture.
7. 7
   Pat the dough into a rectangle on a piece of plastic wrap; wrap and refrigerate until firm, at least 2 hours or overnight.
8. 8
   Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper.
9. 9
   Roll out the dough between 2 pieces of parchment into a 9-by-6-inch rectangle, slightly less than 1/4 inch thick.
10. 10
    Sprinkle the dough with turbinado sugar, then gently press the sugar into the dough using a rolling pin.
11. 11
    Slice into sixths crosswise and lengthwise to make 36 rectangles.
12. 12
    Arrange about 1 inch apart on the prepared baking sheets.
13. 13
    Pierce each rectangle a few times with a fork, then press a pecan onto each.
14. 14
    Bake, switching the position of the pans halfway through, until golden brown, 10 to 12 minutes.
15. 15
    Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
16. 16
    Photograph by Johnny Miller