Dacor Range Cooking - Manual (Page 57)

RECIPES
PECAN SABLES
1 1/4 cups all purpose flour
1 cup finely chopped toasted pecans
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 large egg yolk
Mix flour, pecans, baking powder, and salt in medium bowl. Using electric mixer, beat butter, powdered sugar, and vanilla in large bowl until fluffy.
Beat in egg yolk. Add flour mixture and stir until blended. Shape dough into ball; flatten into disk. Wrap in plastic and chill until firm enough to roll,
about 15 minutes.
Preheat oven to 325°. Line 2 baking sheets with parchment paper. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a 3-inch
round cookie cutter, cut out cookies. Transfer cookies to prepared sheets, leaving about an inch between each other. Gather dough scraps and
repeat until all dough is used.
Makes about 2 1/2 dozen.
To bake entire meal:
Adjust oven racks to positions 1,4, and 5, counting up from the bottom. Preheat oven to 450° on Pure Convection
™ . Once oven has preheated,
place beef tenderloin on rack position 1 on the left side of the oven. Place roasted red bell pepper potato gratin next to roast on the right side.
Reduce heat to 350°. Set timer for 30 minutes. Once time is up, remove foil from potato gratin. Place asparagus in oven on rack position 5. Place
1 sheet of pecan sables on rack position 4. Once time is up, remove roast, potatoes, asparagus and cookies. Place second sheet of cookies in the
oven and set timer for 15 minutes. Set timer for 15 minutes, remove cookies when time is up.
To serve, cut roast into 1-inch slices. Serve with roasted bell pepper potato gratin and asparagus. Allow cookies to cool for about 5 minutes on the
sheet. Transfer cookies to baking rack and cool completely.
Serves 4.
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