I wanted to make Pecan Sandies over the Christmas holiday but I ran out of time since I made 5 sugar cookie recipes and decorated hundreds of cookies. I am so happy I finally had a chance to make this recipe. I have to say it is one of my favorite cookies ever. The cookie has a great flavor and the pecans make it one amazing cookie. The crumb is chewy and the cookie is tender and full of pecans in every bite. See recipe below.
Yield: 2 Dozen Cookies
2 cups All-Purpose Flour
1 teaspoon Baking Powder
3/4 teaspoon Coarse Salt
|Yummy pecans in every bite|
|Pretty and tasty cookies|
|Delish Pecan Sandies|
1/2 cup Powdered Sugar
1 cup (2 sticks) Unsalted Butter, softened
1 Large Egg, room temperature
1 teaspoon Pure Vanilla Extract
1 cup Pecans, finely chopped
|Adding the pecans|
|Pecan Sandies dough|
Heat oven to 375°F.
Line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt; set aside.
Using a mixer with the paddle attachment on medium speed, cream sugar, powdered sugar, and butter until light and fluffy; 1-2 minutes.
Add egg and vanilla extract and mix until combined.
|Damp paper towel, glass, sugar, and cookie scoop|
|Dough in the scoop|
|Sugar on the bottom of the glass to press onto cookie|
Turn off mixer, add the flour mixture and cover the mixer with a large kitchen towel.
Turn mixer on low speed, and mix until incorporated.
Turn mixer off and with a spatula or wooden spoon gently fold in pecans.
Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.
Take the bottom of a kitchen glass and press onto a damp paper towel and then dip it into granulated sugar.
|Ready to bake, yay!|
|Pecan Sandies just taken out of the oven|
Gently press the glass onto each dough ball until about 1/2 inch thick.
Repeat for each dough ball.
Bake for 9 to 11 minutes or until edges are slightly browned.
Wait 3 minutes and then transfer to wire racks to cool completely.
For the recipe, visit I Am Baker: