Smoked Pecan Sandies
- By Britt Shoffner
- Dec 19, 2019
Chef Britt shares one of her most popular recipes: smoked pecan sandies! First she cold smokes pecans before mixing them into a buttery shortbread and then rolls them in smoked maple turbinado sugar! Perfect for sharing with loved ones!
Smoked Pecan Sandies Recipe
Yield: approximately 80 cookies
- 1 pound Unsalted butter, softened
- 1/2 pound Sugar
- 1 pound All-Purpose Flour
- 1/4 oz (about 2 teaspoons) Salt
- 4 oz Pecan Pieces
- 1 Jar Noble Saltworks Smoked Maple Turbinado
Turn on Yoder Smoker YS640s to get the fan rolling. Do not set a temperature, we are just using the fan to circulate air at first.
To prepare the cold-smoked pecans, fill an A-MAZE-N Tube Smoker with Pecan Pellets. Set the tube smoker near the fan (left side) and ignite. Allow the pecan pieces to smoke on a Frogmat placed on the top shelf for approximately 1 hour.
Using the paddle attachment on a stand mixer, cream together butter and sugar until light in color and fluffy in texture.
Sift together flour and salt. Add to butter mixture and paddle on low speed until incorporated. Make sure to scrape the bottom of the bowl to avoid any patches of butter that may have been missed. Once combined, add the smoked pecan pieces until evenly dispersed in the dough.
From here divide the dough onto two pieces of parchment paper and shape into a rough log. Using the parchment paper and a plastic bowl scraper, press the dough into a log shape. Keep wrapped in parchment and transfer to a flat baking sheet and move to the fridge to set up.
Once the dough is thoroughly chilled, preheat the Yoder Smokers YS640s to 350°F. Remove from parchment and roll logs in a layer of Noble Saltworks Smoked Maple Turbinado to coat them. Cut 1/4” discs out of the log and space each disc evenly on a parchment-lined baking sheet.
Bake on the bottom rack at 350°F in the Yoder Smoker for 12-15 minutes. To check doneness, lift a corner of the parchment paper and look for a golden-brown color on the bottom of the cookies. They should bake up drier for the characteristic crumbly, “sandy” texture. Under baking them will make them chewy.