Makes: About 3 dozen
Time: About 30 minutes, plus time to chill
This shortbread gets its name from its fine, sandy texture. Made with pecans, it’s a classic, but try it with other nuts too—all work wonderfully. Toasted nuts make for a deeper flavor and aren’t much trouble if you prepare the rest of the dough while they’re in the oven, but you can just as easily use raw nuts.
1. Combine the flour, salt, and baking powder in a bowl. Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the vanilla, then add the flour mixture and beat until just combined. Fold the chopped nuts into the dough. Cover and refrigerate for at least 1 hour or overnight.
2. When you’re ready to bake, heat the oven to 350°F. Roll the dough into tablespoon-size balls and put on ungreased baking sheets about 2 inches apart. Flatten slightly, press a whole or half nut on top of each for garnish, and bake for 15 to 20 minutes, until lightly browned. Let rest on the sheets for 5 minutes, then transfer to wire racks to finish cooling. These will keep in an airtight container for 3 days.
ALMOND OLIVE OIL COOKIES Use a good, mild oil, which won’t overpower the almonds but will give you an exceptionally tender cookie: Use almonds. Decrease the butter to 6 tablespoons (¾ stick) and add ⅓ cup olive oil.
ORANGE-PISTACHIO COOKIES Use pistachios. Add 3 tablespoons grated orange zest to the flour mixture and 2 tablespoons fresh orange juice along with the vanilla.