Homemade Pecan Sandies

These were my mother's favorite cookie; my Dad would bring bags from the Commissary home to her every Saturday.  It's fun to come up with a cookie from a memory!

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.

Remove from the heat and pour into a medium bowl to cool completely--about 25 minutes in the refrigerator.

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.

Form about 1 tablespoon of dough into a ball and place on the parchment-lined baking sheets.  Flatten to about 3/4-inch.  Bake until a "sandy brown" about 12-15 minutes.  Cool slightly, then remove to a rack to cool completely.

These cookies will store for up to three weeks...trust me, they won't last that long.  Enjoy!