Chocolate Pecan Sandies Food

CHOCOLATE CHIP PECAN SANDIES

Steps:

• Preheat oven to 350°F. Place pecans in a sauté pan and toast for 5-7 minutes. Do not burn these! We want toasted, not browned. Remove ½ cup of the nuts, and chop very finely by hand or in a food processor. Chop the remaining pecans and set aside.
• In a stand mixer cream the butter and sugar. Add vanilla, kosher salt and mix well. Mix in the flour, and finely ground nuts until combined. Fold in remaining chopped pecans and mini chocolate chips.
• Use a spatula and scoop dough from mixer bowl and place dough on a sheet of plastic wrap. Form the dough into a log and wrap tightly in plastic wrap. Chill for 2 hours.
• Slice chilled dough into ½" slices, place on baking sheet lined with parchment paper or Silpat (silicone) baking mat.
• Bake at 350°F for 10 minutes. Makes 24 cookies.

CHOCOLATE PECAN SANDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Cream butter and sugar together until light. Beat in the vanilla. Mix in the flour, pecans and cocoa powder.
• Form dough into 1 inch balls and place onto the prepared baking sheets. Bake in the preheated oven for 20 to 25 minutes. Cool, then roll each cookie in confectioners' sugar.

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 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 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 - 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.

CHOCOLATE PECAN SANDIES

Steps:

• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• Cream the butter and sugar together in mixer until light and fluffy.
• Add the vanilla and beat until combined.
• Sift the flour and cocoa powder together and add gradually to the creamed mixture.
• Mix in the pecans. Note: I use my food processor to chop the pecans. Be careful not to over process or you will make pecan butter :)
• Form cookie dough into 1-inch balls and place on parchment paper. Bake for 20 minutes and let cool before rolling in confectioners sugar.

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

Steps:

• Preheat the oven to 350° F.
• In the mixing bowl of a stand-up mixer, add the butter and sugars. Beat on medium speed for 3 minutes or until light and fluffy, scraping the sides and bottom of the bowl as needed. Add the vanilla and salt and beat well to combine. Add the flour and mix on low speed until a dough forms. Add the chopped pecans and mix on low until pecan are incorporated into dough.
• Shape the dough into 1 1/2-inch balls and place 2-inches apart on 2 parchment-lined baking sheets. Using the bottom of a glass, press down on each ball to a 1/2-inch thickness. Press one pecan half into the top of each cookie.
• Bake for 18 minutes or until the bottom edges start to lightly brown. Let rest for 3 minutes on the sheet trays, then transfer the cookies to a cooling rack. Cool completely.