Pecan Sandies
Pecan Sandies are the perfect cookie with their rich buttery taste and crumbly texture complimented by toasted pecans. One bite and you will agree!
Equipment
- Scale
- Food Processor with Steel Blade
- medium bowl
- Electric Mixer
- Silicone spatula or wooden spoon
- 2 Half-sheet pans lined iwth silicone liner or parchment paper
Ingredients
- 1 cup pecan pieces, toasted (See Note 1)
- 2 cups (10 ounces) all-purpose flour, divided
- ¾ teaspoon Kosher salt
- ½ teaspoon baking powder
- 1 cup (8 ounces, 2 sticks) unsalted butter, room temperature
- ½ cup (3.875 ounces) turbinado sugar (See Note 2)
- 2 teaspoons vanilla extract
- 24 whole pecan halves
Instructions
- Preheat oven to 350°F. Line 2 half-sheet baking sheets with silicone mats or parchment paper. Set aside.
- Pulse toasted pecans and ¼ cup of flour in a food processor fitted with a steel blade 4 or 5 times. Add the remaining 1 ¾ cups of flour, salt, and baking powder. Pulse 5 or 6 times to ensure that all ingredients are well combined and the pecans are chopped into small pieces.
- Combine butter and sugar in a large bowl. Beat on high until light and fluffy, about 2 minutes. Add vanilla extract; beat on high until well combined, about 30 seconds.
- Add flour/pecan mixture. Beat on low speed just until the flour begins to incorporate. Finish mixing with a wooden spoon or a silicone spatula.
- Portion the dough into 1-ounce pieces using a 1 ¾-inch ice cream scoop. Roll into a ball and place 2 inches apart on the prepared baking sheet. (See Note 3)
- Press a whole pecan half into the center of each ball. (See Note 4)
- Bake in a preheated 350°F oven for 20 to 25 minutes, or until lightly golden around the edges. Transfer to a wire rack to cool completely.
- Yield: 24 or 25 Pecan Sandies. (See Note 5)
Tips/Notes
- To toast pecans, spread them in a single layer on a baking sheet. Bake at 350°F for 8 to 10 minutes. Watch carefully to ensure that you don't over-toast.
- Turbinado sugar can be purchased as Sugar in the Raw in the grocery store. You can also use Demerara sugar in place of the Turbinado sugar.
- I used a kitchen scale to ensure that each piece of dough weighed 1 ounce.
- When the pecan was pressed into the dough, the dough was flattened to about ½-inch. The pressing of the pecan caused some of the dough to crack. I pressed the cracks together and smoothed them out before baking the cookies.
- The cookies will keep for several days when stored in an airtight container.
Nutrition
Calories: 164kcalCarbohydrates: 13gProtein: 1gFat: 12gSaturated Fat: 5gCholesterol: 20mgSodium: 74mgPotassium: 46mgFiber: 0gSugar: 4gVitamin A: 240IUVitamin C: 0.1mgCalcium: 12mgIron: 0.6mg
Tried this recipe? Add me to Google's Preferred Sources above.
