Sunday, January 27, 2019

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

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

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:


-Sophia/Two Frys

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