Recipes: 06.01.17

So Good, They Have a Monster

Pecan Sandies

This cookie recipe is from Claudia Fleming, pastry chef at the North Fork Table and Inn. She is one of America’s best. This is from her book “The Last Course.” Make sure you toast the pecans beforehand; you want them to be a bit dark. I roll the dough into small logs and freeze until ready to bake.

Makes about 24-dozen bite-size cookies.

1 cup pecans, well toasted

2 cups flour

1 cup butter, softened

2/3 cup confectioners’ sugar

2 tsp. vanilla

1 tsp. salt

1/2 tsp. baking powder

2 Tbsp. turbinado sugar (may need more)


In food processor, grind nuts with a quarter cup of the flour. Set aside.

In electric mixer, beat butter and sugar until creamy and smooth, about two minutes. Add vanilla and beat well. Sift together remaining flour with salt and baking powder. Add to butter mixture and mix until just combined. Add nut mixture, form into logs, wrap in plastic wrap, and chill for at least three hours.

When ready to bake, preheat oven to 325. 

At this point you can either roll out dough and cut out shapes, or simply slice logs, sprinkle with turbinado sugar, and bake for about 10 minutes, until golden brown. 

Cool on a wire rack.


Lemon Coolers

This recipe is from the Firehook Bakery in Alexandria. I worked there for several years and learned some great recipes. The yield depends on the size of the cookies. You can either roll into logs and slice or scoop with a very small ice cream scoop before baking. 

1 1/2 cups butter, softened

2 1/4 cups sugar

2 eggs

3 Tbsp. lemon zest

1 cup finely ground almonds or almond flour

3 cups flour

Pinch salt


Cream butter with two cups sugar. Add zest, eggs, and almond flour, mix well. Then add flour. Chill dough, then scoop into small balls and place on cookie sheet about two inches apart. Press down with moistened glass dipped in remaining sugar.

Bake at 350 for approximately 10 to 12 minutes or until golden around edges.