PECAN SANDIES
Steps:
- Preheat oven to 350 degrees F.
- Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.
- In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.
- Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
- Preheat oven to 325 degrees F.
- Roll the dough in between two sheets of waxed paper to 3/16-inch thick. Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles. Sprinkle the cookies with the turbinado sugar. Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps). Prick the cookies with a fork and bake until pale gold all over, about 10 minutes. Cool on a wire rack.
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
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
COCOA MACADAMIA NUT SANDIES
These Cocoa Macadamia Nut Sandies are buttery, soft and tender treats with crunchy nuts and rich chocolate flavor.
Provided by Jennifer McHenry
Categories cookies
Time 1h5m
Number Of Ingredients 8
Steps:
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Add the cocoa powder, water, and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined. Stir in the macadamia nuts.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
- Shape the dough into small balls, about 1-inch in diameter. Place the cookies on the prepared pans, leaving about an inch between cookies.
- Bake, one pan at a time, 18 to 20 minutes. or until the cookies appear set.
- Cool the cookies on the pans on a wire rack for 10 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
- Roll the cookies in confectioners' sugar.
Nutrition Facts : Calories 67 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
COCOA SANDIES..
recipe supposedly developed in Hershey kitchens..this is an intensely chocolate, buttery cookie, half is dipped in chocolate frosting, which gives it a sophisticated look
Provided by grandma2969
Categories Dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- In a large bowl, beat the butter, sugar and vanilla until creamy, about 3 minutes. add the cocoa and blend well.add the salt, then gradually add the flour, blending till smooth.
- On a lightly floured surface, roll the dough to about 1/2" thickness.
- Use a cookie cutter to cut out the cookies and transfer them to an ungreased cookie sheet. the scraps can be gathered and rerolled.
- Bake the cookies for about 20 minutes or until just firm.
- Cool slightly on sheet, then transfer them to a wire rack to cool completely.
- GLAZE: In a small saucepan, melt the butter over low heat, stir in cocoa and 1/4 cup of water. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth. Remove from the heat, and stir in vanilla. Gradually add the sugar, and salt stirring with a whisk until smooth. If need, add more water, 1 tsp at a time to achieve a spreadable consistency.
- To dip the cookies, tip the pan of chocolate toward you and dip about half of each cookie into the glaze.
- Place on a wax paper lined rack until the glaze is set.
- Store the cookies in layer, seperated by waxed paper.
- In tightly covered container in a cool, but not cold place.
Nutrition Facts : Calories 2148.8, Fat 113.9, SaturatedFat 69.5, Cholesterol 289.8, Sodium 1072, Carbohydrate 268.3, Fiber 9.6, Sugar 162.3, Protein 19.1
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