Monday, August 22, 2016

Bouchon Bakery First Bake: Pecan Sandies

I didn't want just to bake out of Dorie Greenspan and I've had Thomas Keller: Bouchard Bakery which includes many recipes by Sebastian Rouxel who heads up the Bakery. I
decided to bake out of it as well. The beginning recipes are cookie recipes and the first recipe is for pecan sandies, baked by Thomas Keller's mom on a regular basis. The recipe is on page 10.

I had a great time with them and am on board with baking my way through this cookbook as well.

As a woman who owns four sets of measuring cups, I am delighted to acknowledge that I am now only using my scale. I use the cups to dip out whatever I am measuring, but I go by the scale altogether these days.

So first I weighed all the ingredients and had them prepped and ready:

I even weighed the individual cookies. They were supposed to weigh 3 ounces each. I had a few that were slightly light so I ended up with 19 cookies instead of the 18 that the recipe promised and the last one was on the light side!
The instructions said to flatten each mound to about two inches. I have another cookie recipe that says to grease and sugar the bottom of a glass to accomplish this so since the recipe didn't say how to flatten them, I employed this method. I used the paper from the unsalted butter to grease the bottom of the glass and then dipped it into powdered sugar. They looked like the photo below going into the oven.

The photo above is how they looked coming out after 18 minutes in a convection oven. I cooled them for five minutes in the pan and then moved them to a cooling rack and covered them with powdered sugar.

They are so delicious that I took a bite before I took the photo!

I gave most of them to my friend Julia who has boys at her house when I ate lunch with her today. I hope they enjoy much better than the ones in the bag at the grocery!

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