Pecan Sandies

Directions

• 1

  Process in food processor until finely ground:
  Pecans, lightly toasted and cooled
  Granulated sugar

• 2

  Add and pulse to combine:
  All-purpose flour
  Confectioners sugar
  Salt

• 3

  Add and pulse until completely incorporated:
  Unsalted Butter

• 4

  Add and pulse to combine:
  Egg

• 5 Process just until dough comes together, then turn out onto counter, press into a disc and wrap in plastic wrap. Chill dough for 3-4 hours before rolling.
• 6 Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 3/8" thickness. Cut out with your favorite Ann Clark cookie cutter.
• 7 Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely.
• 8

  Whisk 2 cups of confectioner's sugar with enough milk or cream to make a thick, yet spreadable (just barely pourable) consistency. It should take 3 to 6 tablespoons, depending on the amount of butterfat in the dairy product you're using. (If you use heavy cream, you'll need more than if you are using milk, and you may need to add a few drops of water as well.) Add 1/2 teaspoon vanilla and blend until smooth, then add food coloring if desired, and pipe or spoon onto cookies.

  Enjoy!