Pecan Sandies
photo by Marg (CaymanDesigns)
- Ready In:
- 32mins
- Ingredients:
- 6
- Serves:
-
40
ingredients
- 1 cup unsalted butter, room temperature
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 3⁄4 cups all-purpose flour (original recipe calls for 2 cups)
- 1 cup pecans, coarsely chopped
directions
- Preheat oven to 350 degrees F.
- In a medium bowl, beat the butter and sugar until light and fluffy.
- Beat in the vanilla.
- Add the flour and continue beating until the dough just comes together.
- Add the pecans and mix just until they are incorporated and the dough lightly broken up.
- Divide the dough in half and form into two logs (5 inches long by 2 inches wide). Wrap tightly in plastic and refrigerate overnight.
- Cut cookie dough into 1/4-inch thick slices. (4 slices per inch x 5 inches = 20 cookies x 2 logs = 40 cookies).
- Bake for about 12 minutes or until lightly golden brown on the edges.
- Cool on baking sheets for a few minutes before moving to cooling rack.
- VARIATION to recipe: 1/2 cup butter, 1/2 cup shortening, 1/2 cup sugar, 1/4 brown sugar, 1 egg, 2 tsp vanilla extract, 2 cups flour, 1-1/2 tsp baking powder, 1/2 tsp salt, 1 cup pecans, coarsely chopped. This one doesn't need to be refrigerated. Drop by teaspoonful onto cookie sheet. Same temperature and baking time. These don't spread out too much. I got a softer, thicker, more chewy cookie. I've also seen a recipe with the zest of an orange added-haven't tried it yet.
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Reviews
-
I love Pecan Sandies, but I found these kind of dry and flavorless. I followed the directions but only got 18 cookies, which was a far cry from 4 dozen. Also, the cook time of 25-30 was way too long, in my opinion. At 25 minutes, a couple were burnt so bad they were inedible. I checked the next sheet at 12 minutes and they were light brown around the edges and perfectly baked. Since I baked other items today with no problems, I'm pretty sure it wasn't my oven. I would suggest adding more vanilla and checking them earlier.
RECIPE SUBMITTED BY
marisk
honolulu, HI
<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** ... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>