Pecan Sables Recipes

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PECAN SHORTBREAD



Pecan Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 20 to 24 cookies

Number Of Ingredients 7

3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
  • Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

PECAN SABLES



Pecan Sables image

Categories     Food Processor     Nut     Bake     Quick & Easy     Pecan     Fall     Gourmet

Yield Makes about 32 cookies

Number Of Ingredients 10

3/4 cup pecans (3 oz), toasted and cooled, plus about 32 pecan halves (3 oz)
2/3 cup plus 2 tablespoons confectioners sugar
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoon vanilla
1 large egg, separated
Special Equipment
a 2-inch round cookie cutter

Steps:

  • Preheat oven to 325°F.
  • Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground. Whisk together flour, salt, and baking powder in a bowl.
  • Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Add egg yolk and beat well. Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute. (Dough will be crumbly but will hold together when squeezed.)
  • Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round). Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps. Roll out and cut remaining dough in same manner. Gather scraps, then reroll and cut in same manner.
  • Beat egg white until frothy, then brush tops of rounds lightly with egg white. Put a pecan half on top of each round, then brush pecan lightly with egg white.
  • Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes. Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.

BEST PECAN SANDIES



Best Pecan Sandies image

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

¾ cup pecans
1 cup butter
¾ cup white sugar
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¾ cups all-purpose flour

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



Pecan Sandies image

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

1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
½ cup white sugar for decoration

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

PECAN SABLES



Pecan Sables image

This recipe is among those that reach a new level when made with sea salt and high-quality, European-style butter (like Plugra). From Gourmet, November 2002.

Provided by skat5762

Categories     Dessert

Time 1h

Yield 32 cookies

Number Of Ingredients 10

3/4 cup pecans, toasted and cooled,plus about (3oz)
32 pecan halves (3 oz)
2/3 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
1 1/4 cups all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, softened (Plugra, or European butter should be used)
1/2 teaspoon vanilla
1 large egg, separated

Steps:

  • Preheat oven to 325°F.
  • Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground.
  • Whisk together flour, salt, and baking powder in a bowl.
  • Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes.
  • Add egg yolk and beat well.
  • Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute.
  • (Dough will be crumbly but will hold together when squeezed.) Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round).
  • Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps.
  • Roll out and cut remaining dough in same manner.
  • Gather scraps, then reroll and cut in same manner.
  • Beat egg white until frothy, then brush tops of rounds lightly with egg white.
  • Put a pecan half on top of each round, then brush pecan lightly with egg white.
  • Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes.
  • Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.

Nutrition Facts : Calories 84.8, Fat 5.9, SaturatedFat 2.1, Cholesterol 14.2, Sodium 41.9, Carbohydrate 7.3, Fiber 0.5, Sugar 3.1, Protein 1.1

VEGAN MAPLE PECAN SABLES (GLUTEN FREE)



Vegan Maple Pecan Sables (Gluten Free) image

I wanted to try the Gluten Free Four Mix I got at the health food store. These are tiny cookies with a crunchy short bread consistency to them. I got 47 cookies out of my batch, the recipe says 44, so I guess it varies with the size of cookie you make. I didn't have any sanding sugar so just used my raw cane to which I added some freshly ground nutmeg. You could probably add cinnamon or other spices that you like. The original recipe comes out of the March 2010 Vegetarian Times Magazine. Note I didn't include the chilling time for the dough or the cooking time for the pecans in this recipe.

Provided by Chef Joey Z.

Categories     Dessert

Time 20h12m

Yield 44 cookies

Number Of Ingredients 9

3/4 cup pecans (chopped)
1/2 cup vegan margarine (I used Earth Balance-1 stick)
1/4 cup firmly packed light brown sugar
3 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups unleavened gluten-free baking flour
1/4 cup sanding sugar (or raw sugar)
fresh ground nutmeg (or other spice-optional)

Steps:

  • Preheat your oven to 350'F degrees.
  • Toast the pecans for 10-12 minutes.
  • Beat the margarine, brown sugar, maple syrup, vanilla, and salt with an electric mixer until smooth. Stir in the flour with a spatula until just mixed.
  • Fold in the toasted pecans.
  • Shape the dough into 2-10 inch long logs and wrap in clear wrap, and then refrigerate for 2 hours.
  • Then remove from the fridge and let sit unwrapped for 20 minutes at room temperature.
  • I sprinkled some raw cane sugar onto a small baking pan and mixed my nutmeg with my fingers into the sugar then shook the pan to even it out. Now roll each log in the sugar and spice mixture.
  • With a sharp knife cut into 1/4 inch discs and put on a parchment covered baking pan.
  • Bake for 12-14 minutes or until golden.
  • Cool on the tray for about 10 minutes then on a wire rack until cool to the touch. Store in a covered tin.
  • Bon Appetit!

Nutrition Facts : Calories 41.2, Fat 1.4, SaturatedFat 0.1, Sodium 27.1, Carbohydrate 6.8, Fiber 0.3, Sugar 3.2, Protein 0.6

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