These Pecan Sandies are crisp and crumbly and melt in your mouth delicious! They're perfect with a cup of tea or even crumbled over your favorite ice cream!
Preheat oven to 350 degrees. Place pecans on a baking sheet. Toast for 5-7 minutes until fragrant. Remove from the oven and set aside to cool, Line a large baking sheet with parchment paper. Set aside.
Finely chop the pecans. In a medium bowl, whisk together flour and pecans until well combined.
In a small saucepan, melt butter over medium-low heat. Continue to cook until butter gives off a nutty aroma and brown bits begin to appear at the bottom of the pan. Remove from the heat and cool for about one hour at room temperature.
Stir sugars, vanilla, salt and baking soda into the cooled brown butter, then add the egg yolk. Fold in the pecan flour mixture.
Scoop tablespoonfuls of dough onto prepared sheet, leaving 2 inches apart. Flatten into 3/4-inch discs. Bake for 13-15 minutes until lightly browned. Cool to room temperature on the baking sheet. Repeat with remaining dough. Store cookies in airtight container for up to three weeks at room temperature.
Don't skip toasting your pecans. Toasting them makes them crunchier and intensifies the rich nutty flavor.
When you brown your butter, keep a close eye on the saucepan. The butter can go from lightly browned to burnt rather quickly.
I flatten my cookies with the bottom of a glass that I lightly dip in sugar.