PECAN SANDIES

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Pecan Sandies image

One of my favorite cookies, followed a recipe by Ina Garten but made a few changes to adapt to our tastes. These cookies are quick and easy to make and are just delightful with a cup of tea or coffee!

Provided by CindiJ

Categories     Dessert

Time 22m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 7

1 cup pecan pieces
2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup butter, unsalted (2 sticks, at room temperature)
1/2 cup turbinado sugar
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Place pecans on sheet pan and bake for 5 minutes. Remove from oven and place in food processor with 1/4 cup of the flour. Pulse until pecans are finely ground. Pour into large mixing bowl and add remaining dry ingredients. Set aside.
  • In large mixing bowl beat the butter until light and creamy, approximately 2 minutes. Add the turbinado sugar and vanilla.
  • On low speed, add dry ingredients and mix until dough comes together. DO NOT OVER MIX.
  • Using small cookie scoop - form balls and place on parchment lined cookie sheet approximately 2 inches apart.
  • Wet 2 fingers with cool water and lightly press balls to just slightly flatten the cookie.
  • Bake for 12-14 minutes until edges are lightly brown.
  • Cool on cooling rack and store in air tight container (IF they make it that long).

Nutrition Facts : Calories 138.2, Fat 11, SaturatedFat 5.2, Cholesterol 20.3, Sodium 148, Carbohydrate 8.7, Fiber 0.7, Sugar 0.3, Protein 1.6

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