Fast food/graduation present crossover episode: a dessert option

I've covered lots of things you can make quickly for a weeknight meal, but not much in the way of dessert options if you need something spur of the moment. Here's something tasty you can throw together in a jiffy in your food processor and have ready in about half an hour from start to finish, plus a little cooling time. And they'll make your gluten-free friends and relatives happy, too.

Quick Pecan Cookies

Adapted from Flavor Flours (2014) by Alice Medrich

285 grams (2¾ cups) pecan halves or large pieces
100 grams (½ cup) granulated sugar
100 grams (½ cup) light or dark brown sugar
¼ teaspoon salt
1 large egg

    1. Place a rack in the middle of the oven, and preheat the oven to 350 degrees. Line a 13-by-18-inch baking sheet with parchment paper or a silicone baking mat.
    2. Blitz the nuts, sugars, and salt in the bowl of a food processor fitted with the metal blade, pulsing frequently, until the nuts are finely ground. Add the egg, and process until the mixture comes together in a coarse, sticky dough.
    3. Transfer the dough to a piece of wax or parchment paper on a cutting board. Knead the dough a few times until it is evenly mixed. Pat the dough into a 6-by-4-inch rectangle about 1 inch thick. Use your metal ruler or spatula to make the sides even. Cut the dough lengthwise into four 1-inch strips, then crosswise into eight ¾-inch strips to make 32 equal rectangles. Place the pieces 1 inch apart on the prepared baking sheet.
    4. Bake until the tops of the cookies are partially browned and the bottoms are deep brown, 12–15 minutes (they'll brown more on the bottom if you use parchment paper to line the baking sheet rather than a silicone mat). The cookies will still be quite soft at that point, so let them cool completely on the baking sheet set on a wire rack before transferring them to an airtight container for storage. Makes 32 cookies.