Chocolate Chip Pecan Sandies Recipes

SALTED CHOCOLATE PECAN SANDIES (VEGAN)

Steps:

• Preheat oven to 325 degrees. Prepare a baking sheet with coconut oil, parchment paper, or use a non-stick mat.
• In a large mixing bowl beat together the coconut oil, vanilla, and maple syrup until smooth. Add in the almond flour, sugar, cinnamon, baking powder & soda, and salt, mix to combine. Toss in the pecans and chocolate chips, and mix again.
• Shape: Scoop rounded tablespoons and roll dough into 1 inch balls, firmly but gently press into a ball, and place on the cookie sheet. Using your fingers, gently press down to slightly flatten. Sprinkle with coarse sea salt.
• Bake: Place in the oven on the center rack and bake for about 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!
• Makes 16 to 18 cookies
• Cookies can be stored on the counter for up to 5 - 6 days or kept in the refrigerator for up to 2 weeks. To keep longer, freeze for up to 2 - 3 months.

CHOCOLATE PECAN SANDIES

Steps:

• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• Cream the butter and sugar together in mixer until light and fluffy.
• Add the vanilla and beat until combined.
• Sift the flour and cocoa powder together and add gradually to the creamed mixture.
• Mix in the pecans. Note: I use my food processor to chop the pecans. Be careful not to over process or you will make pecan butter :)
• Form cookie dough into 1-inch balls and place on parchment paper. Bake for 20 minutes and let cool before rolling in confectioners sugar.

CHOCOLATE CHIP PECAN SANDIES

Steps:

• Preheat oven to 350°F. Place pecans in a sauté pan and toast for 5-7 minutes. Do not burn these! We want toasted, not browned. Remove ½ cup of the nuts, and chop very finely by hand or in a food processor. Chop the remaining pecans and set aside.
• In a stand mixer cream the butter and sugar. Add vanilla, kosher salt and mix well. Mix in the flour, and finely ground nuts until combined. Fold in remaining chopped pecans and mini chocolate chips.
• Use a spatula and scoop dough from mixer bowl and place dough on a sheet of plastic wrap. Form the dough into a log and wrap tightly in plastic wrap. Chill for 2 hours.
• Slice chilled dough into ½" slices, place on baking sheet lined with parchment paper or Silpat (silicone) baking mat.
• Bake at 350°F for 10 minutes. Makes 24 cookies.

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.

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.

PECAN SANDIES RECIPE

Steps:

• Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter is smooth and creamy.
• With the mixer on low, slowly add the flour, powdered sugar, and salt. If the dough is too dry (if it doesn't hold together when you squeeze it), add 1 tablespoon of milk at a time until the dough resembles a dry cookie dough. It shouldn't be sticky, but just wet enough to hold together if you shape it into a ball.
• Next, add the butterscotch chips and pecans and fold them into the cookie dough. Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes up to 1 hour.
• While the dough chills, preheat your oven to 350F and line your baking sheets with parchment paper or silicone baking mats. Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼" thick. Cut out your desired shape (I used a 2.5" round cookie cutter) and transfer them to the prepared baking sheets.
• Bake for 14-18 minutes or until the cookies are just starting to turn golden brown around the edges. Remove from the oven and allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store at room temperature for up to five days.