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.
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 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
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
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
OUR GRANDCHILDREN go through these cookies like locusts in a wheat field! I always tell my husband to try hiding them when the grandkids come, but their little noses find them every time. -Martha Crowe, La Plata, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 213 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 103mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
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
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.
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PECAN SANDIES RECIPE - SOUTHERN LIVING
From southernliving.com
- Preheat oven to 350°F. Place pecans in a metal roasting pan and roast in the oven until just toasted and smelling nutty, about 8 minutes; set aside to cool. Line 2 baking sheets with parchment paper.
- In the bowl of a mixer, beat together butter, brown sugar, and granulated sugar until lightened and fluffy, about 3 minutes. Add vanilla extract and salt; beat to combine. Add cinnamon and flour, and incorporate on low until no dry pockets remain. Add pecans and stir to incorporate pecans into dough.
- Scoop and shape 1 1/2 inch balls of dough and place 2 inches apart on cookie sheets. Use the bottom of a glass or ramekin to press down on a ball until it creates a disc that’s 1/2-inch thick. Repeat with remaining dough balls.
- Bake, rotating halfway through baking, until the edges are set and just begin to take on color, 18 to 20 minutes. Allow to cool before serving.
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