Texas Pecan 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 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:

• Preheat the oven to 350° F.
• In the mixing bowl of a stand-up mixer, add the butter and sugars. Beat on medium speed for 3 minutes or until light and fluffy, scraping the sides and bottom of the bowl as needed. Add the vanilla and salt and beat well to combine. Add the flour and mix on low speed until a dough forms. Add the chopped pecans and mix on low until pecan are incorporated into dough.
• Shape the dough into 1 1/2-inch balls and place 2-inches apart on 2 parchment-lined baking sheets. Using the bottom of a glass, press down on each ball to a 1/2-inch thickness. Press one pecan half into the top of each cookie.
• Bake for 18 minutes or until the bottom edges start to lightly brown. Let rest for 3 minutes on the sheet trays, then transfer the cookies to a cooling rack. Cool completely.

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.

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 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.

TEXAS PECAN SANDIES

Steps:

• Pre-heat oven to 325°F
• Line a large baking sheet with parchment paper
• Cream together butter and powdered sugar; add in flour, vanilla, and pecans. Mix well
• Using your hands, roll the dough into small balls from 1/4" to 1/2" (they puff up while they cook)
• Bake about 18 minutes or until the bottoms of the cookies are a pale gold color
• While the cookies are still hot, toss them in powdered sugar to coat and place them on a wire cooling rack
• Here's what makes the cookies extra delicious. That powdered sugar you just coated them with... the heat makes it melt into the cookie - once the cookies are cooled, toss them in another coating of powdered sugar. YUM