Chocolate Chip Pecan Sandies Food

SALTED CHOCOLATE PECAN SANDIES (VEGAN)

Steps:

• Preheat oven to 325 degrees. Prepare a baking sheet with coconut oil, parchment paper, or use a non-stick mat.
• In a large mixing bowl beat together the coconut oil, vanilla, and maple syrup until smooth. Add in the almond flour, sugar, cinnamon, baking powder & soda, and salt, mix to combine. Toss in the pecans and chocolate chips, and mix again.
• Shape: Scoop rounded tablespoons and roll dough into 1 inch balls, firmly but gently press into a ball, and place on the cookie sheet. Using your fingers, gently press down to slightly flatten. Sprinkle with coarse sea salt.
• Bake: Place in the oven on the center rack and bake for about 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!
• Makes 16 to 18 cookies
• Cookies can be stored on the counter for up to 5 - 6 days or kept in the refrigerator for up to 2 weeks. To keep longer, freeze for up to 2 - 3 months.

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.

MILK CHOCOLATE CHIP-PECAN COOKIES

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

EASY PECAN SANDIES

Steps:

• Heat oven to 375°F. In large bowl, stir all ingredients except 1/4 cup sugar until dough forms.
• Roll dough into 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with bottom of glass to flatten slightly.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Sprinkle with sparkling sugar.

PECAN SANDIES RECIPE

Steps:

• Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter is smooth and creamy.
• With the mixer on low, slowly add the flour, powdered sugar, and salt. If the dough is too dry (if it doesn't hold together when you squeeze it), add 1 tablespoon of milk at a time until the dough resembles a dry cookie dough. It shouldn't be sticky, but just wet enough to hold together if you shape it into a ball.
• Next, add the butterscotch chips and pecans and fold them into the cookie dough. Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes up to 1 hour.
• While the dough chills, preheat your oven to 350F and line your baking sheets with parchment paper or silicone baking mats. Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼" thick. Cut out your desired shape (I used a 2.5" round cookie cutter) and transfer them to the prepared baking sheets.
• Bake for 14-18 minutes or until the cookies are just starting to turn golden brown around the edges. Remove from the oven and allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store at room temperature for up to five days.

CHOCOLATE PECAN PIE BARS

Steps:

• In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling., In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over crust; sprinkle with pecans., Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered, 30 minutes longer or until top is golden brown and a knife inserted in the center comes out clean., Cool in pan on a wire rack. Cut into 36 bars. Refrigerate leftovers.