Pecan Sables
More cookies for the freezer!
When I grow up, I want to be just like Anna and Sheri. They are both inspirational to me.
These are nice, sandy textured cookies. Mine are a little large; I didn't have a 2-inch cutter, so my yield was lower, although there are more than what is shown in the picture.
I also accidentally rolled the first half too thin. I cooked that batch a little less to make up for it. The only one I've tasted is a thin one and I think they're just fine, although I think the thicker ones are a little prettier. But they're all pretty!
- Pecan Sables (Gourmet, November 2002)
posted by Amy @ 12/02/2005 09:35:00 AM
2 Comments:
They are gorgeous! How do you like the texture and taste?
The texture is perfect! They are very good cookies!
I forgot to mention that I "guessed" on the amount of salt, because the lead-in to the recipe recommends sea salt, but it seemed to me that the recipe itself was measuring table salt. I used less than 1/2 teaspoon of sea salt.
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