Beas Pecan Sandies Food

BEST PECAN SANDIES

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

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.

PECAN SANDIES

Steps:

• Preheat oven to 350 degrees F.
• Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.
• In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.
• Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
• Preheat oven to 325 degrees F.
• Roll the dough in between two sheets of waxed paper to 3/16-inch thick. Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles. Sprinkle the cookies with the turbinado sugar. Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps). Prick the cookies with a fork and bake until pale gold all over, about 10 minutes. Cool on a wire rack.

PECAN SANDIES

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:

• Preheat oven to 350 degrees F.
• Whisk together flours, pecans, cinnamon, and salt. Cream butters and sugar. Add the egg white and continue beating until light and fluffy. Beat in vanilla extract. On low speed, gradually add flour mixture and beat until a dough forms.
• Shape the dough into 3-inch balls, about 1 heaping tablespoon each. Place dough balls 2 inches apart on baking sheets lined with parchment paper. Bake until lightly browned on the bottom, 10 minutes.
• While cookies are still hot, sift confectioners' sugar over the tops. Transfer to a wire rack and cool completely.

PECAN SANDIES COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

PECAN SANDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

PECAN SANDIES

Steps:

• In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.

PECAN SANDIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
• Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
• Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

PECAN SANDIES - MELT IN YOUR MOUTH

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, cream together the butter, vegetable oil, 1 cup of white/granulated sugar and confectioners sugar until smooth.
• Beat in eggs one at a time.
• Add vanilla. Stir until blended.
• Combine flour, baking soda, cream of tartar and salt.
• Stir into the creamed mixture. Mix until completely blended.
• Mix in the pecans.
• Roll dough into 1 inch balls and roll each ball in remaining white sugar.
• Place cookies 2 inches apart onto ungreased cookie sheet. (you may top each cookie with a pecan half if you like).
• Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden.
• Remove from cookies sheet to cool on wire racks.

BEST PECAN SANDIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.
• Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.
• Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.
• Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.
• Bake in the preheated oven until golden around the edges, 12 to 15 minutes.

PECAN SANDIES

Steps:

• Preheat the oven to 350°F.
• Spread pecans out on a baking sheet and roast for 8 minutes. Let cool. Turn oven off.
• Add the pecans to a food processor and pulse until tiny pieces form. Set aside ¼ cup of pecans pieces.
• Add ¼ cup of flour to the food processor with the remaining pecans and blend until the pecans have a flour-like texture.
• In a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 2 minutes.
• Add the vanilla, baking powder, and salt to the butter mixture and mix, scraping down the sides of the bowl as needed.
• Add the remaining flour and the nut mixture and beat for 1 more minute.
• Shape the dough into a log on parchment paper and chill in the refrigerator for at least 4 hours. The log should be 2 inches in diameter and about 18 inches in length. The dough is very soft so I recommend using parchment paper to help you roll and shape it.
• After chilling, preheat the oven to 350°F and line a cookie sheet with parchment paper.
• Remove from the refrigerator and roll the dough log in the reserved pecan pieces.
• Slice the dough into ½-inch thick pieces and place 1 inch apart on the prepared cookie sheet. If your dough slices aren't perfectly round, you can use your fingers to gently reshape them.
• Bake for 10 to 12 minutes.

PECAN SANDIES FOR MY MOM

Steps:

• Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (convection) or 350°F (standard). Line two sheet pans with Silpats or parchment paper.
• Toss the flour and pecans together in a medium bowl.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until smooth. Add the 90 grams/3/4 cup plus 1 3/4 teaspoons powdered sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the flour mixture and mix on low speed for about 30 seconds, until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
• Divide the dough into 30-gram/1 1/2-tablespoon portions, roll into balls, and arrange on the sheet pans, leaving about 1 1/2 inches between them. Press the cookies into 2-inch disks.
• Bake until pale golden brown, 15 to 18 minutes if using a convection oven, 22 to 25 minutes if using a standard oven, reversing the positions of the pans halfway through. (Sandies baked in a convection oven will not spread as much as those baked in a standard oven and will have a more even color.)
• Set the pans on a cooling rack and cool for 5 to 10 minutes. Using a metal spatula, transfer the cookies to the rack to cool completely.
• If desired, dust with powdered sugar.
• The cookies can be stored in a covered container for up to 3 days.

PECAN SANDIES

Steps:

• Preheat oven to 350.
• Mix first 5 ingredients in large mixing bowl til well blended. Add vanilla.
• Add baking soda and cream of tartar. Mix as much flour in with mixer as you can and the rest by hand. Add pecans.
• Drop by teaspoon on ungreased cookie sheet about 1 1/2 inches apart.
• Bake at 350 for about 5-6 minutes. They cook very fast so be sure that you don't overbake them.

GRANDMA BEA'S PECAN FINGERS

Steps:

• Preheat oven to 350 degrees farenheit.
• Beat butter and sugar together, in bowl, until creamy and fluffy.
• Gradually add the flour until well mixed in, then salt, vanilla and pecans.
• Shape level teaspoons of dough into 2-inch-long fingers.
• Place on ungreased cookie sheet.
• Bake for 15 to 20 minutes or until lightly browned.
• Cool before eating.

PECAN SANDIES

Steps:

• Pre-heat oven to 325.
• In a large bowl cream shortening, sugar and salt.
• Add the eggs and beat well.
• Slowly add the flour, baking soda and water.
• Add pecans to the dough and knead with your hands until pecans are well blended.
• Roll the dough into 1 inch balls and place on cookie sheet.
• Press down with a drinking glass.
• Cookies should be about 2 inches round, 1/2 inch thick.
• Bake for 25 minutes or until the edges are golden brown-watch the bottoms.