Sweet 'N Salty: Sel Gris Pecan Sandies

sandies A little salt with your sweetness is essential for dessert harmony.
Heather Baird•

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Nothing amplifies something sweet like a bit of salt, a concept dessert blogger Heather Baird knows very well. Her new cookbook, Sea Salt Sweet, is an ode to that savory, slightly crunchy moment in every perfectly balanced dessert that means you've done your job well. Crisp pecan sandies dusted with flavorful gray sea salt achieve the ideal harmonious balance. You may want to make a double batch.

Reprinted with permission from Sea Salt Sweet

Sweet 'N Salty: Sel Gris Pecan Sandies
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Prep Time
20
minutes
Cook Time
25
minutes
Servings
40
cookies
Ingredients
  • 8 ounces unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 teaspoon fine-grain sea salt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup pecan pieces
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/8 teaspoon velvet sel gris
Directions
  1. :::cookies:::
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, sugar and salt together on low speed.
  3. Add the egg and vanilla, and beat until smooth. Beat in the ground pecans until they are evenly dispersed throughout the mixture.
  4. Add the flour to the mixture in 3 additions, beating each time until just combined. The dough should not be sticky. Turn out the dough onto a work surface and divide into 2 pieces. Place each dough piece on a length of waxed paper and roll it under your palms into a dough log about 2 inches thick. Roll the waxed paper around the dough logs and then cover the logs with plastic wrap. Refrigerate until firm, about 3 hours, or freeze for 1 hour.
  5. Preheat the oven to 325°F/165°C. Line 2 baking sheets with parchment paper.
  6. Slice each cookie to 3/8 inch/1 centimeter thickness and place 2 inches/5 centimeters on the prepared baking sheets. Bake for 17 to 22 minutes, or until the edges are lightly golden but the centers are still pale. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack to cool completely.
  7. :::coating:::
  8. Combine the sugar and salt in a small bowl. Dredge each cookie in the mixture. The coating will cling to the buttery cookies.
  9. Store the cookies in a container with an airtight seal.
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