Pecan Sandies

These are the best homemade Pecan Sandies that I've ever made. They remind me of the Keebler Pecan Sandies that I ate while growing up!!! Dr. Sweetpea raved about how good the cookies are and these will be a regular in our household. 

Pecan Sandies

(Source: BraveTart Cookbook)

4 1/2 ounces all purpose flour

3 ounces pecan pieces, toasted

5 ounces unsalted butter

6 ounces white sugar

2 ounces light brown sugar

2 teaspoons vanilla extract

1 teaspoon Diamond Crystal kosher salt

1/4 teaspoon baking soda

1 large egg yolk, straight from the fridge

Adjust oven rack to middle position and preheat to 350 degrees Fahrenheit. Sift flour into a bowl. Finely chop the pecans and toss with flour. In a 1 quart stainless steel saucier, melt butter over medium-low heat. When it begins to bubble and hiss, stir with a heat-resistant spatula, scraping the edges of the pan as brown bits form. Continue cooking and stirring until the butter is silent and takes on a golden yellow hue. Immediately scrape the butter and toasty bits into a medium bowl. Cool until thick and opaque but still a little warm, about 75 degrees (1 hour at room temperature or 25 minutes in the fridge). Stir white sugar, brown sugar, vanilla, salt, and baking soda into the cooled browned butter, then add yolk. Fold in pecan-flour to form a sandy dough. Arrange 1 tablespoon portions on a parchment-lined aluminum baking sheet, leaving 2 inches between, and flatten into 3/4 inch discs. Bake until sandy brown, about 15 minutes. Cool to room temperature on the baking sheet. Store in an airtight container for up to 3 weeks at room temperature.