Sourdough Discard Pecan Sandies

These sourdough discard pecan sandies are buttery, nutty and perfectly crumbly with a subtle tang from sourdough discard. Made as an easy slice and bake cookie with brown sugar and vanilla, they deliver rich pecan flavor and a tender shortbread texture that’s perfect for gifting or enjoying with a cup of tea.

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 25

Total Time 55

Servings cookies

Calories 86kcal

Author Kate Freebairn

Equipment

Food Processor or Thermomix

Ingredients

100 g Pecans plus more for decorating if desired (about 100g more for 40 pecan halves)
250 g All Purpose Flour
185 g Butter cold and diced
100 g Powdered Sugar
100 g Sourdough Starter or sourdough discard (cold)
5 g Vanilla Extract
5 g Salt

Instructions

Blitz the pecans into a fine crumb in the food processor or Thermomix. Add all the remaining ingredients and pulse until the butter is cut in and it forms a rough dough.
Tip the dough onto a clean surface and use your hands to form a log. Depending on how large you want your cookies, you may want to roll into 2 logs (I did 1.5, as you can see in the photo). Roll the log(s) up in a piece of parchment paper and place in the fridge for at least 2 hours.
The shortbread dough can ferment in the fridge for up to 2 days with no problems. You can also put it in the freezer at this point (thaw slightly before slicing and baking).
Once the shortbread log has been in the fridge for 2 hours, preheat your oven to 320℉/160℃ and take the log out.
Slice the shortbread dough into slices around 1cm thick (around ½ inch). Gently press a pecan half into the center of each cookie and place onto 2 cookie sheets lined with parchment paper.
Bake in the oven at 320℉/160℃ for around 25 minutes or until the shortbread is starting to turn golden around the edges (I like a little more color on these than my classic shortbread, which I prefer quite pale).
Remove from the oven and allow to cool on the tray before transferring to a cookie tin or glass jar to store.

Notes

You want to blitz the pecans to a pretty fine crumb. Pecan sandies are actually named for their 'sandy' texture and color, so you don’t want big chunks of pecans (unless you want them that way). Don’t put the food processor on and walk away though, or you’ll end up with pecan butter!
Don’t overmix the dough or the shortbread can end up chewy instead of crumbly. You want the dough to just come together in the food processor. It will come together even more as you shape it on the counter.
Cold butter and cold sourdough discard are easiest to work with, so pop your discard in the fridge for a little while if you can. I love that I don’t need to wait for the butter to soften!

Nutrition