Basil Pecan Sandies Recipes

PECAN SANDIES

Steps:

• Preheat the oven to 350° F.
• In the mixing bowl of a stand-up mixer, add the butter and sugars. Beat on medium speed for 3 minutes or until light and fluffy, scraping the sides and bottom of the bowl as needed. Add the vanilla and salt and beat well to combine. Add the flour and mix on low speed until a dough forms. Add the chopped pecans and mix on low until pecan are incorporated into dough.
• Shape the dough into 1 1/2-inch balls and place 2-inches apart on 2 parchment-lined baking sheets. Using the bottom of a glass, press down on each ball to a 1/2-inch thickness. Press one pecan half into the top of each cookie.
• Bake for 18 minutes or until the bottom edges start to lightly brown. Let rest for 3 minutes on the sheet trays, then transfer the cookies to a cooling rack. Cool completely.

PECAN SANDIES

Steps:

• Make Classic Shortbread dough, adding 3/4 cup ground pecans with the flour. Roll into two 1-inch-thick logs and chill 30 minutes. Slice into 1/2-inch-thick rounds and press a pecan into each. Brush the cookies with beaten egg and chill 30 minutes, then bake 12 to 15 minutes at 375 degrees.

EASY PECAN SHORTBREAD COOKIES

Steps:

• To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
• In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
• Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
• Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

PECAN SANDIES

Steps:

• In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.

PECAN SANDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

PECAN SANDIES COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

BEST PECAN SANDIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.
• Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.
• Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.
• Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.
• Bake in the preheated oven until golden around the edges, 12 to 15 minutes.