BASIL PECAN SANDIES
This Christmas add these aromatic cookies to your dessert table featuring basil and pecan.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 300°F. In food processor, place basil and sugar. Cover; process on high speed until basil is finely chopped.
- In 3-quart saucepan, melt butter over medium-low heat; stir in basil mixture, flour, salt and cinnamon. Stir in pecans and vanilla; remove from heat.
- Onto ungreased cookie sheet, drop dough by 1/4 cupfuls; flatten to 1/4-inch thickness with bottom of drinking glass.
- Bake 40 minutes or until golden. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 350, Carbohydrate 26 g, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg
BEST PECAN SANDIES
These are a must at our house during the holidays. They don't last long, That is why I like this larger recipe.I think that BUTTER is a must in Pecan Sandies. Enjoy (prep time does not include chill time.)
Provided by Barb G.
Categories Dessert
Time 45m
Yield 48 Cookies
Number Of Ingredients 7
Steps:
- Cream to gether butter and sugar until smooth.
- Beat in water and vanilla.
- Stir in the flour and pecans until well blended (I use the mixer).
- Cover dough and chill at least 4 hours (can be chilled over night).
- Preheat oven 325 degrees.
- Shape dough into walnut sized balls or cresents.
- Place 2 inches apart onto cookie sheets.
- Bake for 18 to 20 minutes.
- Roll in powdered sugar while still warm.
- I like to double roll them in the powdered sugar.
PECAN SANDIES
Provided by Food Network Kitchen
Time 3h20m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until browned, 10 to 12 minutes. Let cool completely. Sift 3/4 cup flour, the salt and baking powder into a medium bowl.
- Pulse the toasted nuts with the remaining 2 tablespoons flour in a food processor until finely ground.
- Beat the butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the flour mixture and stir with a wooden spoon until just combined, then stir in the nut mixture. Pat the dough into a rectangle on a piece of plastic wrap; wrap and refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough between 2 pieces of parchment into a 9-by-6-inch rectangle, slightly less than 1/4 inch thick. Sprinkle the dough with turbinado sugar, then gently press the sugar into the dough using a rolling pin. Slice into sixths crosswise and lengthwise to make 36 rectangles. Arrange about 1 inch apart on the prepared baking sheets. Pierce each rectangle a few times with a fork, then press a pecan onto each. Bake, switching the position of the pans halfway through, until golden brown, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
PECAN SANDIES
Steps:
- Make Classic Shortbread dough, adding 3/4 cup ground pecans with the flour. Roll into two 1-inch-thick logs and chill 30 minutes. Slice into 1/2-inch-thick rounds and press a pecan into each. Brush the cookies with beaten egg and chill 30 minutes, then bake 12 to 15 minutes at 375 degrees.
EASY PECAN SHORTBREAD COOKIES
Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that's hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you're craving pecan shortbread cookies you can head to your own kitchen, instead of the store.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 84
Number Of Ingredients 5
Steps:
- To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
- In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
- Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
- Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg
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- With an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be crumbly). Mix in the pecans.
- Roll heaping tablespoons of the dough into balls and place on parchment-lined baking sheets, spacing them 1 inch apart. Bake until the edges are golden, 18 to 20 minutes.
- Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total Time includes cooling time.
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