PECAN SANDIES
Very good melt in your mouth cookies. Makes a bunch.
Provided by m-ann
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 96
Number Of Ingredients 12
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.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 8.8 g, Cholesterol 3.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 60.8 mg, Sugar 4.5 g
BEST PECAN SANDIES
These pecan cookies have been a Christmas tradition in my family for years. It's something I look forward to every year, but you don't have to wait for the holidays to enjoy these cookies.
Provided by Jessica Chaney Root
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 5h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 27.5 g, Cholesterol 57.7 mg, Fat 21.2 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 10.3 g, Sodium 158.5 mg, Sugar 12.9 g
PECAN SANDIES COOKIES
Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. -Debbie Carlson, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SANDIES
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
- Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g
SOUR CREAM AND PECAN SANDIES
These cookies melt in your mouth, a great Xmas cookie. You can shape these into balls or you can roll them and cut out shapes. When making the cutout cookies, chill any dough trimmings before rerolling them. Note: prep time includes chill time.
Provided by CgyVegan
Categories Dessert
Time 3h8m
Yield 80 cookies
Number Of Ingredients 15
Steps:
- Grind the 1/2 cup pecans in a food grinder, food processor, or blender. Stir together ground nuts, flour, and baking powder.
- In a large mixer bowl, beat butter or margarine and shortening with electric mixer for 30 seconds. Add sugar; beat till fluffy. Add egg, sour cream, and vanilla; beat well.
- Add Dry ingredients; beat till well combined.
- Divide dough in half; cover and chill the dough at least 3 hours.
- Working with half of the dough at a time, on a lightly floured surface, roll to 1/8 inch thickness. Cut with desired cookie cutter, or you can shape dough into 1 inch balls.
- Place on an ungreased cookie sheet. Bake cutout cookies in 375 deg. F. oven for 7 to 8 minutes, or till done. For ball shaped cookies, bake for 10 minutes.
- Remove to a wire rack; cook.
- Make lemon glaze: In a mixer bowl beat 1 egg white till frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice, and a dash of salt. Beat well. Add a few drops of food coloring if desired.
- Spread or drizzle cookies with lemon glaze. Decorate with halved pecans, or chopped or halved pistachio nuts.
Nutrition Facts : Calories 54.6, Fat 2.8, SaturatedFat 1.1, Cholesterol 6.1, Sodium 19.1, Carbohydrate 7, Fiber 0.2, Sugar 4.1, Protein 0.6
PECAN SANDIES
Dense and buttery, this cookie is closely related to shortbread, which originated as a holiday treat in ancient Scotland. These pecan sandies are simply delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in vanilla.
- Mix ground pecans with flour and salt, and add to butter mixture. Beat, beginning on low speed and increasing to medium, until combined, about 1 minute.
- Lightly flour palms, if necessary, and roll dough into 3/4-inch balls. Place on an ungreased baking sheet 1 inch apart. Bake until just brown on edges, 20 to 25 minutes. Remove cookies from baking sheet while still warm; sift confectioners' sugar over tops.
PECAN SANDIES
This version of pecan sandies is from Canadian Living. They are almost as good as Mr. Keebler's, which I am only able to get when I go to the States.
Provided by Irmgard
Categories Dessert
Time 1h30m
Yield 80 cookies
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the butter, brown sugar, icing sugar and salt until fluffy, then beat in the egg yolks and vanilla.
- Stir in the flour, then the pecans.
- Divide the dough in half.
- Wrap in plastic wrap and refrigerate for 10 minutes.
- Form each half into an 11" log and wrap in plastic wrap.
- Chill for 1 hour or up to 2 days.
- Cut the logs in 1/4" thick slices.
- Arrange 1" apart on parchment paper-lined baking sheets.
- Bake in a 350 degree F oven until golden, about 10 minutes.
- Transfer to racks and let cool.
Nutrition Facts : Calories 45.9, Fat 3.3, SaturatedFat 1.3, Cholesterol 9.3, Sodium 15.5, Carbohydrate 3.8, Fiber 0.3, Sugar 1.8, Protein 0.5
PECAN SANDIES
Make and share this Pecan Sandies recipe from Food.com.
Provided by Kim M.
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Cream butter and sugar. Add water and vanilla, mix well. Add flour and pecans, mix well. Chill for 2-3 hours.
- Shape into balls. Bake on ungreased cookie sheet at 325 degrees for about 20 minutes. Cool slightly; roll in powdered sugar.
Nutrition Facts : Calories 187.8, Fat 11.1, SaturatedFat 5.2, Cholesterol 20.3, Sodium 54.8, Carbohydrate 21.4, Fiber 0.7, Sugar 12.8, Protein 1.6
PECAN SANDIES
Make and share this Pecan Sandies recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 35m
Yield 40 2 1/2 inch cookies
Number Of Ingredients 8
Steps:
- Pre-heat oven to 325.
- In a large bowl cream shortening, sugar and salt.
- Add the eggs and beat well.
- Slowly add the flour, baking soda and water.
- Add pecans to the dough and knead with your hands until pecans are well blended.
- Roll the dough into 1 inch balls and place on cookie sheet.
- Press down with a drinking glass.
- Cookies should be about 2 inches round, 1/2 inch thick.
- Bake for 25 minutes or until the edges are golden brown-watch the bottoms.
Nutrition Facts : Calories 150.5, Fat 10, SaturatedFat 2.5, Cholesterol 10.6, Sodium 98.8, Carbohydrate 13.7, Fiber 0.6, Sugar 3.9, Protein 1.9
PECAN SANDIES
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
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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