Ingredients
1 1/2 cups pecan halves
2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup powdered sugar
2 large egg yolks
3 teaspoons vanilla extract
2 cups flour, sifted
1/2 teaspoon kosher salt
Preparation
Preheat oven to 400 degrees. Toast pecans on a baking sheet for 10 to 13 minutes, checking frequently, as they can burn quickly. Allow to cool, then roughly chop. Lower oven heat to 325 degrees. In a medium metal mixing bowl, thoroughly cream butter. Then gradually cream in sugar, egg yolks (one at a time), and vanilla. Add flour and salt to form a dough. Fold in toasted pecans. Transfer dough to work surface and flatten into a disk before wrapping in plastic and refrigerating until chilled, about 2 hours. Roll out dough on a floured surface to 1/3-inch thickness. Cut into as many sandwich tops and bottoms as needed. Transfer to a baking sheet lined with parchment paper and bake until pale golden brown, approximately 20 minutes. Allow to cool.
