Pecan Maple Sandies Recipes

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.

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

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until browned, 10 to 12 minutes. Let cool completely. Sift 3/4 cup flour, the salt and baking powder into a medium bowl.
• Pulse the toasted nuts with the remaining 2 tablespoons flour in a food processor until finely ground.
• Beat the butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the flour mixture and stir with a wooden spoon until just combined, then stir in the nut mixture. Pat the dough into a rectangle on a piece of plastic wrap; wrap and refrigerate until firm, at least 2 hours or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough between 2 pieces of parchment into a 9-by-6-inch rectangle, slightly less than 1/4 inch thick. Sprinkle the dough with turbinado sugar, then gently press the sugar into the dough using a rolling pin. Slice into sixths crosswise and lengthwise to make 36 rectangles. Arrange about 1 inch apart on the prepared baking sheets. Pierce each rectangle a few times with a fork, then press a pecan onto each. Bake, switching the position of the pans halfway through, until golden brown, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to 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.

PECAN MAPLE SANDIES

Steps:

• Heat oven to 375ºF.
• Beat butter, ½ cup powdered sugar and the Boyajian Maple in a large mixing bowl. Add flour, nuts and salt, Beat until dough holds together.
• Shape dough into walnut sized balls. Place about 1 inch apart on ungreased cookie sheet.Flatten with fork tines.
• Bake 10 to 12 minutes or until set. Do not brown. Remove from cookie sheet. Cool on wire rack for 2 minutes.
• Dust warm cookies in powdered sugar; tapping off excess powdered sugar.
• Cool completely on wire rack.
• Dust with powdered sugar again.
• Place in loosely covered container or freeze for later.

SOUTH TEXAS PECAN SANDIES

Steps:

• Heat over to 350
• Combine butter, 1/2 cup powdered sugar and vanilla* in a large bowl and mix with electric mixer for about 3 minutes on high speed until mix is light and fluffy.
• Add flour, salt and nuts to the butter mix slowly at low speed until all ingredients are blended.
• Divid cookie dough in half. Shape each cookie dough portion into a log, 1 1/2" in diameter. Wrap the logs in plastic wrap and refrigerate for 1 hour or more.
• Cut the dough logs into 1/4" slices and place 1/2" apart on an ungreased cookie sheet.
• Bake cookies for 15 minutes or until lightly browned on top. Remove cookies from the baking sheet immediately and roll them in the remaining powdered sugar.
• Place cookies on a rack to cool before storing in a container.
• *I always use Mexican vanilla when baking and it makes a difference.

PECAN SANDIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
• Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
• Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

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:

• 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 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.

EASY PECAN SANDIES

Steps:

• Heat oven to 375°F. In large bowl, stir all ingredients except 1/4 cup sugar until dough forms.
• Roll dough into 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with bottom of glass to flatten slightly.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Sprinkle with sparkling sugar.

PECAN SANDIES

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.