Easy Pecan Sandies Recipe

Pecan Sandies Recipe (So Much Better Homemade) Small Town …

WEBJun 8, 2023 · Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Using a stand blender with the paddle attachment or a handheld electric blender on medium speed, cream the butter and both sugars until light and fluffy, approximately 2-5 minutes. Reduce the speed to low and add the flour, salt, and vanilla extract.

Rating: 5/5(20)

Preview

See Also:

Show details

Pecan Sandies (Vintage Recipe) Valerie's Kitchen

WEBDec 19, 2019 · Combine the flour and salt in a separate bowl. Add the dry mixture to the wet mixture in increments and mix again for several …

1. Use an electric mixer to cream together the butter, sugar, water, and vanilla in a large mixing bowl. Combine the flour and salt in a separate bowl. Add the dry mixture to the wet mixture in increments and mix again for several minutes until the coarse crumb-like mixture comes together into a nice cookie dough consistency. Use a wooden spoon to stir in the pecans. Cover the bowl with plastic wrap and chill for 1 hour.
2. Preheat oven to 250 degrees F.
3. Form the chilled dough into 26 to 28 1-inch balls and place about 1- to 2-inches apart on an ungreased baking sheet (you should be able to fit them all on one large baking sheet). Bake 55 to 60 minutes until the bottoms of the cookies are just barely golden brown. Remove from the oven and allow to cool for 5 minutes on baking sheets (or just until cool enough to handle) then transfer to a wire rack to cool completely.
4. Place about 1/4 cup powdered sugar in a small bowl. Roll the cooled cookies in powdered sugar until well coated. For a pretty effect, sprinkle with additional powdered sugar before serving, if desired.

Preview

See Also: Share RecipesShow details

4Ingredient Pecan Sandies Chew Out Loud

WEBApr 22, 2024 · Mix: In the bowl of a stand mixer, add butter and brown sugar.Using paddle attachment on medium-high speed, mix until fluffy …

1. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Scrape down sides as needed. Add only 1 1/2 cups of the flour and mix on medium-low speed until combined, scraping down sides as needed.
2. On a large board, sprinkle 1/3 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 2 minutes, adding only as much of the remaining flour as needed to make a soft pliable dough. The dough should end up soft and workable, similar to play-dough. If it’s too sticky, add in one tablespoon of flour at a time just until dough is the right consistency. Do not add so much flour that dough becomes dry (note: you may not end up using all the flour.)
3. Work in pecans. Divide dough in half and gently roll into logs that are 1 1/2″ diameter. Tip: moisten palms with a bit of water or oil to prevent dough from sticking to palms. If your dough has become too warm, chill dough a few minutes to firm up just enough to allow you to roll it.
4. Wrap logs airtight and chill 30 minutes or until firm enough to slice easily. Preheat oven to 325F with rack on lower middle position. Line large rimmed baking sheet with parchment paper or silicone baking mat.

Preview

See Also: Share RecipesShow details