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 - MELT IN YOUR MOUTH
These are light sandies, they almost melt in your mouth. This recipe makes a bunch, perfect for pot luck or Christmas cookie platters. You can add semi or white chocolate chips to mix it up.
Provided by MelodyOHare
Categories Dessert
Time 27m
Yield 5 Dozen
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1734.3, Fat 114.7, SaturatedFat 32.4, Cholesterol 172, Sodium 1072.8, Carbohydrate 166.9, Fiber 6.9, Sugar 85.6, Protein 17.2
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:
- 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.
Nutrition Facts : Calories 168 calorie, Fat 11 grams, SaturatedFat 2.5 grams, Cholesterol 8 milligrams, Sodium 40 milligrams, Carbohydrate 15 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 7 grams
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.
BEST PECAN SANDIES
These pecan cookies have been a Christmas tradition in my family for years. It's something I look forward to every year, but you don't have to wait for the holidays to enjoy these cookies.
Provided by Jessica Chaney Root
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 5h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 27.5 g, Cholesterol 57.7 mg, Fat 21.2 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 10.3 g, Sodium 158.5 mg, Sugar 12.9 g
PECAN SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
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 FOR MY MOM
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Provided by Thomas Keller
Categories Cookies Mixer Nut Dessert Bake Kid-Friendly Tree Nut Pecan Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 dozen cookies
Number Of Ingredients 5
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
Very good melt in your mouth cookies. Makes a bunch.
Provided by m-ann
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 96
Number Of Ingredients 12
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.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 8.8 g, Cholesterol 3.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 60.8 mg, Sugar 4.5 g
PECAN SANDIES
Make and share this Pecan Sandies recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 35m
Yield 40 2 1/2 inch cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 150.5, Fat 10, SaturatedFat 2.5, Cholesterol 10.6, Sodium 98.8, Carbohydrate 13.7, Fiber 0.6, Sugar 3.9, Protein 1.9
PECAN SANDIES
This version of pecan sandies is from Canadian Living. They are almost as good as Mr. Keebler's, which I am only able to get when I go to the States.
Provided by Irmgard
Categories Dessert
Time 1h30m
Yield 80 cookies
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the butter, brown sugar, icing sugar and salt until fluffy, then beat in the egg yolks and vanilla.
- Stir in the flour, then the pecans.
- Divide the dough in half.
- Wrap in plastic wrap and refrigerate for 10 minutes.
- Form each half into an 11" log and wrap in plastic wrap.
- Chill for 1 hour or up to 2 days.
- Cut the logs in 1/4" thick slices.
- Arrange 1" apart on parchment paper-lined baking sheets.
- Bake in a 350 degree F oven until golden, about 10 minutes.
- Transfer to racks and let cool.
Nutrition Facts : Calories 45.9, Fat 3.3, SaturatedFat 1.3, Cholesterol 9.3, Sodium 15.5, Carbohydrate 3.8, Fiber 0.3, Sugar 1.8, Protein 0.5
PECAN AND SOUR CREAM SANDIES
Pecan cookies glazed with lemon.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 42
Number Of Ingredients 14
Steps:
- Grind the 1/2 cup pecans in a blender, food processor, or food grinder.
- Combine the nuts with the flour and baking powder.
- In a separate bowl beat butter and shortening with an electric mixer for 30 seconds.
- Add the sugar and beat until fluffy. Add egg, sour cream and vanilla and beat until well mixed.
- Stir in the flour, baking powder and the ground nuts.
- Divide dough in half. Cover and chill at least 3 hours.
- Preheat oven to 375 degrees F.
- Work half of the dough at a time. Keep the other half refrigerated. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with desired cookie cutter.
- Place on an ungreased cookie sheet and bake 7-8 minutes or until done. Remove from sheet and cool on a rack.
- To make lemon glaze: Beat 1 egg white until frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice and a dash of salt. Beat well.
- Spread cookies with Lemon Glaze and sprinkle with nuts.
Nutrition Facts : Calories 115.1 calories, Carbohydrate 13.7 g, Cholesterol 15.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 41.2 mg, Sugar 8.1 g
PECAN SANDIES
Dense and buttery, this cookie is closely related to shortbread, which originated as a holiday treat in ancient Scotland. These pecan sandies are simply delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in vanilla.
- Mix ground pecans with flour and salt, and add to butter mixture. Beat, beginning on low speed and increasing to medium, until combined, about 1 minute.
- Lightly flour palms, if necessary, and roll dough into 3/4-inch balls. Place on an ungreased baking sheet 1 inch apart. Bake until just brown on edges, 20 to 25 minutes. Remove cookies from baking sheet while still warm; sift confectioners' sugar over tops.
PECAN SANDIES
These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 135 g, Fat 9 g, Protein 1 g
SANDIES
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
- Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g
PECAN SANDIES COOKIES
Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. -Debbie Carlson, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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