Homemade Pecan Sandies
1 1/2 cups (3 sticks) unsalted butter, melted and browned
1 1/2 cups + 4 T granulated sugar
1/2 cup firmly packed light brown sugar
1 T Vanilla extract
1 1/4 tsp. salt
1/2 tsp. baking powder
2 large egg yolks
2 cups King Arthur all-purpose flour
1 1/2 cups finely chopped pecans, lightly toasted
In a 1-quart saucepan, melt the butter over medium 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.
Preheat oven to 350F-degrees and line two baking sheets with parchment paper.
Stir the sugars, vanilla, salt and baking soda into the cooled browned butter. Add the egg yolks, one at a time and stir. Fold in the pecans and flour to form a sandy dough.