Friday, July 18, 2014

pecan sables with strawberry jam


not many words as i am scrambling to pack for this vacation.

how do you like that, i haven't posted in weeks and i come back with a 'not many words blah' deal. i'm sorry. not that i know who the balls i'm apologizing to, this is my space really. i rule the space. i rule!

so, moral of the post story is, not many words, because i rule, some pictures of pecan sables with strawberry jam, and fine i'll give you the recipe too.

and i surely wouldn't give you the recipe of something that wasn't worth making. so, make this weekend! while i'm sipping a mojito and surrounded by water and re-bonding with this boyfriend of mine who is wonderful but the day-to-day things can get pretty boring with routines and work and take-out. (#amiright?) so, rekindling vibes if you will.

rekindling boyfriend vibes and mojitos. woowoo!

peace out beans and rice. eat an el pollo loco BRC for me.




Pecan Sables with Strawberry Jam
adapted from this recipe on food 52

8 oz (2 sticks) unsalted butter, at room temperature
1/4 cup white sugar
 1/4 cup light brown sugar
1/4 cup powdered sugar (sifted)
1/2 tsp sea salt
pinch nutmeg
1/2 tsp pure vanilla extract
2 large egg yolks, room temp
2 cups flour
3/4 cups pecans
1/2 cup jam of choice (i used strawberry)

heat oven to 350 degreesF. line a baking sheet with parchment and lay pecans on top. bake for 10 minutes, until toasted and fragrant. turn off oven and allow them to cool. once cool, use a food processor or mortar and pestle to crush them into crumbly bits. 
fit stand mixer with paddle attachment. put butter in bowl and beat on medium speed until the butter is whipped, about 1 minute. add all 3 sugars, the salt, and nutmeg. continue mixing until everything looks creamy and incorporated. turn mixer on low speed and add the vanilla, then the yolks, one at a time. turn off mixer and add the flour. start the mixer on lowest setting so flour doesn't fly everywhere. mix until the flour is just combined, then fold in the pecan crumbles and mix again until just combined. 
scoop out the dough and lay it on plastic wrap, roll into a log (depending on your size preference, can be a shorter thick log (lolz) for larger cookies, or long thin logs for little rounds of cookies. i went with the bigger circles. let chill for no less than 2 hours (can leave in fridge for a couple days, or in freezer for a couple months)
when logs are chilled, heat oven to 350 degreesF. line 2 baking sheets with parchment. cut log into 1/3-1/2 inch slices. lay each cookie on baking sheet with a little space in between them. 
scoop about 1/4 cup jam into a baggie. seal top and snip a bottom corner to make a makeshift pastry bag. dollop a small circle of jam into the center of each cookie. 
move sheets to oven and bake sables about 20 minutes, or until the edges turn golden. Let them cool 5 minutes then transfer to wire rack to finish cooling. these cookies taste better a few hours after cooling.  


1 comment:

  1. Those look like the best pecan sandies ever. Have you made the 50/50 sables in the new Tartine? If not, go here: http://www.lottieanddoof.com/2014/01/5050-sable/, and begin the concocting. Cashew and apricot is my fave so far.

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