Pecan Sablé adapted from The Joy of Cooking
Place in a large bowl:
½ lb cold, unsalted butter cut into small pieces
½ c finely chopped pecan
Using a pastry blender cut in the butter until the mixture resembles fine crumbs.
Beat together until well blended:
3 large egg yolks
½ c white sugar
¼ c powdered sugar
1/8 t salt
1 ½ t vanilla
Stir the egg mixture into the flour mixture, and then knead to form a smooth dough. Divide the dough in half. Form each half into a log that has about a 2" diameter. Roll the logs in more finely chopped pecans. Wrap in waxed paper and put in the refrigerator to chill for about 1/2 hour. These can also be tightly wrapped and frozen at this stage and kept in the freezer for up to 2 months before baking.
Preheat the oven to 350F. Take the log out of the refrigerator and slice into scant 1/2" cookies. Place on a parchment lined baking sheet and bake for about 12 minutes. The bottoms should brown lightly. Be careful not to overcook.
When cooked, remove from the oven and let them sit on the baking sheet for a minute or two. Then transfer to a cooling rack to thoroughly cool. Be sure the baking sheet is cool before baking the next batch.
Note: these can also be rolled and cut into circles. Roll to about 1/4" thicknes. The scraps can be rolled and re-rolled. The last is as tender as the first.