Easy Pecan Sandies Food

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 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.

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:

• 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

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 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

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 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 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.