Pecan Sandies

Pecan Sandies

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

Pecan Sandies

Pecan Sandies

Pecan Sandies

Ingredients
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 Granulated Sugar plus 1/4 cup for pressing onto cookies

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

Pecan Sandies

Adding the pecans

Pecan Sandies dough

Directions
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:
https://iambaker.net/pecan-sandies/

Enjoy!

-Sophia/Two Frys

Fudgy Chocolate Sprinkle Cookies

Fudgy Chocolate Sprinkle Cookies

I love rich and fudgy cookies and this is a dreamy cookie for chocoholics like me. I made some of the cookies with nonpareils and the rest with chocolate sprinkles, since I had some nonpareils leftover from Christmas baking and wanted to use them up. Chocolate sprinkles are one of my favorite sprinkles ever and anxiously waited for the cookies to bake, and ate one a few minutes after they came out of the oven. I was so happy eating this warm and fudgy chocolate cookie. You can use dark or regular cocoa powder. I used King Arthur Flour Cocoa Rouge, which features a deep-red color and fudge-like flavor and it elevates the chocolate cookie flavor profile. This cookie is a rich and fudgy cookie with a crunchy bite from the sprinkles. It is not too sweet and packed with a rich chocolate flavor. See recipe below.

Yield: 2 Dozen Cookies

Chocolate Sprinkle Cookies

Chocolate Sprinkle Cookies

Chocolate Sprinkle Cookies

Ingredients
2 cups King Arthur All-Purpose Flour

1/2 cup Unsweetened Cocoa Powder (I use King Arthur Flour Cocoa Rouge)

1 teaspoon Baking Soda

1 teaspoon Coarse Salt

Love chocolate sprinkles

Pretty nonpareils

Delish

1 1/2 cups Light Brown Sugar, packed

1 cup (2 sticks) Unsalted Butter, softened

2 Large Eggs

Chocolate Sprinkle Cookies 

Decadent and rich cookies

A view inside

1 teaspoon Pure Vanilla Extract

1/2 cup Chocolate Sprinkles

1/2 cup Nonpareils

My sprinkle coating set up

Dough ball ready for rolling into the nonpareils 

Dough ball fully coated

Directions
Heat oven to 350°F.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, cocoa, and salt; set aside.

In the bowl of mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy; about 2 minutes.

Scrape sides of bowl with spatula.

Add eggs one at a time and mix well.

I really recommend King Arthur Flour Cocoa Rouge

Dough ball rolled into chocolate sprinkles

Add the vanilla extract and mix just until incorporated.

Turn off mixer and add the flour mixture and cover the mixer with a large kitchen towel.

Turn mixer on low speed, and mix until combined.

Form dough into a disk, cover with plastic wrap, and chill in the fridge for 1/2 hour to 1 hour.

Pour sprinkles into a bowl and nonpareils in another bowl.

Ready to bake

Cookies right out of the oven

Cookies right out of the oven

Using a cookie scoop form dough into balls about the size of 1 1/2 tablespoons.

Roll each dough ball in the nonpareils and then the sprinkles completely covering each one.

Place dough balls on lined baking sheets set 2 inches apart.

Bake for 9 to 11 minutes or until the edges are slightly firm.

Let set in baking sheet for 5 minutes and then transfer to wire rack to cool completely.

For the recipe, visit Created By Diane:
https://www.createdby-diane.com/2014/06/chocolate-sprinkle-cookies.html

Enjoy!

-Sophia/Two Frys

Chocolate Chip Walnut Cookies

Chocolate Chip Walnut Cookies

I love holidays especially because I get a day off from work and if I feel up to it, I bake. This is exactly what I did on Monday. No laundry or cleaning today! I am a huge fan of Ghirardelli chocolate and bought a bag of semisweet chocolate chips, and made the recipe on the back of the bag and added walnuts. The cookies are so yummy with a nice chew inside, and the perfect bite of chocolate chips and walnuts. You can switch walnuts for pecans, cashews, pistachios, macadamia nuts, etc. or make them nut free and just enjoy the semisweet chocolate chip goodness. See recipe below.

Yield: 4 Dozen Cookies

Yummy Chocolate Chip Walnut Cookies

So yummy!

Ingredients
2 1/4 cups All-Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

3/4 cup Granulated Sugar

3/4 cup Light Brown Sugar, packed

1 cup (2 sticks) Unsalted Butter, softened

2 Large Eggs

2 teaspoons Pure Vanilla Extract

1 package (12 oz.) Ghirardelli Semisweet Chips

1 cup Walnuts, chopped

Chocolate Chip Walnut Cookies

Chocolate Chip Walnut Cookies

Directions
Heat oven to 350°F.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, and salt; set aside.

In a medium size bowl, whisk together granulated sugar and light brown sugar; set aside.

Scrumptious cookies!

Take a peek inside this cookie

Using a mixer with the paddle attachment on medium speed, cream sugars and butter until light and fluffy, 1-2 minutes.

Add eggs one at a time, vanilla extract, and mix on medium speed until incorporated.

Turn mixer to low speed, and gradually add flour mixture until combined.

With a spatula, fold in chocolate chips and walnuts.

A close-up

One tray out of the oven

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 9 to 11 minutes or until cookies are set and slightly browned around the edges.

Wait 3 minutes and then transfer to wire racks to cool completely.

Enjoy!

-Sophia/Two Frys