Dessertsbonappetit3.0
Pecan Sandie Wedges
Tender, buttery, and pleasantly crumbly, these salty-sweet shortbread wedges studded with toasted pecans are a grownup version of the childhood favorite.
👥 16 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●oven
- ●baking sheet
- ●cutting board
- ●knife
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 375°. Cook ¾ cup (1½ sticks) unsalted butter in a small skillet over medium heat until it begins to foam, then browns (be careful not to burn), 4–⏱️ 7 minutes. Immediately pour into a small metal bowl, scraping in any browned bits at bottom of pan, and freeze until butter is solidified but still slightly soft (it should be spreadable), 15–⏱️ 20 minutes.
2
Meanwhile, toast 1½ cups raw pecans in a single layer on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened in color, 12–⏱️ 15 minutes. Transfer to a cutting board and let cool, then finely chop.
½ cups raw pecans1
3
Beat solidified brown butter and ¾ cup (83 g) powdered sugar in the bowl of a stand mixer fitted with the paddle attachment, starting on low speed and gradually increasing to medium as sugar is incorporated, until sugar is dissolved and butter is fluffy (make sure you scrape in all the browned bits), about ⏱️ 2 minutes. Add 1 large egg yolk, 2 Tbsp. vodka, and 1 Tbsp. vanilla extract and beat on medium speed, scraping down sides of bowl as needed, until very light and fluffy, about ⏱️ 2 minutes. Stop motor and add 1¾ cups plus 2 Tbsp. (234 g) all-purpose flour, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ tsp. baking powder to bowl. Beat on low speed until only a few pockets of dry flour remain, about ⏱️ 1 minute. (Dough will be very crumbly.) Add chopped pecans and mix just until evenly distributed, about ⏱️ 30 seconds.
large egg yolk1. vodka2 Tbsp. vanilla extract1 Tbsp¾ cup (1½ sticks) unsalted butter¾ cup (83 g) powdered sugar¾ cups plus 2 Tbsp. (234 g) all-purpose flour1. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp
4
Transfer dough to pan and press into an even layer all the way to the edges. If using, sprinkle 1 Tbsp. raw sugar over surface and press in gently to adhere. Using a long, thin knife, cut dough into 16 wedges (like a pizza). Place pan on a baking sheet and bake shortbread until edges are golden brown and surface feels dry and firm but still slightly soft in the center when gently pressed, 26–⏱️ 30 minutes. Transfer pan to a wire rack and immediately re-slice shortbread along cuts you made to separate into wedges. Let shortbread cool in pan.
. raw sugar (optional)1 Tbsp
5
To serve, remove shortbread from pan and cut along scored lines of wedges again as needed to separate cleanly. Do Ahead: Shortbread can be baked 3 days ahead. Store airtight at room temperature.
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