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Home Dish Pecan Sandies

Pecan Sandies

Name: How to cook Pecan Sandies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes about 25 cookies
Cuisine: Us

Introduce

Chef :

Chris Gan

Pecan Sandies

These are buttery, crumbly, nutty cookies that make a great teatime treat or are the perfect addition to your Christmas cookie platter! You can make these as a slice-and-bake cookie or a drop cookie. There are other variations you can try, like coating the cookies in powdered sugar, topping each cookie with a whole pecan, or adding chocolate in the form of a drizzle or miniature chocolate chips mixed into the batter. But even without any of these extra additions, these cookies are delicious! 😋

Ingredient

Food ration :

Makes about 25 cookies

Cooking time :

20 minutes

1 cup

(16 Tablespoon, or 226 g) unsalted butter, at room temperature

1/2 cup (57 g)

powdered sugar

1 Tablespoon

water

1 1/2 teaspoons

vanilla extract

2 cups (250 g)

all-purpose flour

1/4 teaspoon

salt

1/4 teaspoon

cinnamon

1 cup

pecans, toasted, then finely chopped

Cooking instructions

* Step 1

Toast the nuts. Preheat the oven to 325°F (163°C). Spread the nuts on a foil-lined cookie sheet and bake them for 5 to 7 minutes or until fragrant. Allow to cool, then finely chop.

* Step 2

Combine all of the dry ingredients, and mix with a whisk to evenly distribute them. Set aside.

* Step 3

Ensure that the butter has had time to come to room temperature. Cut it into chunks and place it in the bowl of a stand mixer. Cream the butter until it is slightly fluffy (about 3 minutes on medium speed)

* Step 4

Add the powdered sugar to the butter and cream for about 5 minutes on medium speed, scraping the sides of the bowl at least twice during this process.

* Step 5

Add the dry ingredients to the butter mixture in two additions. Mix on low speed until just incorporated. When there are still a few floury streaks in the batter, add the chopped nuts and mix until they are evenly incorporated. The dough will be quite thick.

* Step 6

Place two sheets of plastic wrap on the counter. Separate the dough into two equal portions, making log shapes. Wrap the logs tightly and form them so they have about a 1.5 inch (~4 cm) diameter.

* Step 7

Use stiff paper or a paper towel tube cut lengthwise to form a supportive structure for the dough logs. This is to help the dough keep a cylindrical shape in the fridge.

* Step 8

Refrigerate the dough for at least 1 hour, but overnight is fine.

* Step 9

Preheat the oven to 325°F (163°C).

* Step 10

Unwrap the dough, and use a ruler to make marks every half inch (13 mm). Use a sharp knife to cut cookie rounds at these intervals. Place these rounds onto parchment paper-lined cookie sheets.

* Step 11

Bake the cookies in the preheated oven for 20 minutes. Rotate the cookie sheets halfway through baking.

* Step 12

While the cookies are still warm, toss them into powdered sugar and place them into a wire rack to cool. Be very gentle when handling the cookies while they are still warm. I chose to coat about half of my batch of cookies with powdered sugar.