Pecan Sables
Indulge in the irresistible buttery goodness of pecan sablés, a classic French-inspired shortbread cookie that's delightfully crisp and melt-in-your-mouth tender. Made with finely chopped pecans, softened butter, powdered sugar, and a hint of vanilla, these cookies boast a rich, nutty flavor with a delicate crumb. The dough is carefully rolled into logs, chilled for easy slicing, and optionally coated in sparkling granulated sugar for an elegant finish. Perfectly golden around the edges yet tender in the center, pecan sablés are as beautiful as they are delicious. With just 20 minutes of prep time and a simple bake, they’re ideal for holiday platters, afternoon tea, or anytime treats. Prepare these pecan shortbread cookies ahead of time and savor their timeless charm—your taste buds will thank you!
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Recipe Information
Ingredients
- 227 grams Unsalted butter (softened)
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 0.5 teaspoon Salt
- 100 grams Pecans (finely chopped)
- 50 grams Granulated sugar (for rolling, optional)
Instructions
In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using a hand or stand mixer until smooth and fluffy, about 2 minutes.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined.
Fold in the finely chopped pecans using a spatula, ensuring they are evenly distributed.
Divide the dough into two portions and shape each into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Unwrap the chilled dough logs and, if desired, roll them in granulated sugar to coat the exterior. Slice the logs into 1/4-inch thick rounds using a sharp knife.
Arrange the cookie slices on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Do not overbake; the cookies should remain pale in the center.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your buttery pecan sables, or store them in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.0 g | 331% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 355.6 g | 129% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 152.6 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 156 mg | 12% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
