Butter-Rich Pecan Cookies with a Crumbly Texture
Looking to whip up some scrumptious treats this holiday season? Here's a fantastic recipe for Homemade Pecan Sandies Cookies that'll make your taste buds dance!
Let's get baking!
Yield: Approximately 44 cookies (but who's counting? More for you!)Difficulty: A walk in the park – super easy!Time: Around an hour to indulge in deliciousness
Gather these ingredients:- 2 cups all-purpose flour (always a staple)- ½ tsp salt (brings out the nutty flavor)- A pinch of baking soda (it's in there, just so you know)- 12 tablespoons unsalted butter, warmed to room temperature (buttery goodness)- ½ cup granulated sugar (sweet like the holidays)- 1 large egg, also warmed to room temperature (because cold eggs don't like to play along)- 1 ½ teaspoons vanilla extract (delicious dreams)- 1 ½ teaspoons water (to aid in smooth cookie formation)- 1 ¼ cups toasted and coarsely chopped pecans (the star of the show)
Now let's get down to business!
- Fire up your oven to 325°F and arrange the racks to divide it into thirds.
- In a medium bowl, whisk the flour, salt, and baking soda together until they look like they're ready for a party. Set this aside.
- In your trusty stand mixer, beat the softened butter and sugar until they're looking a bit lighter in color and are fluffy (like clouds).
- Stop the mixer, scrape down the sides, and add the egg, vanilla, and water. Give it a spin again, and let them become one fantastic mixture (but don't worry, it'll look curdled, that's normal).
- Reduce the mixer speed, slowly add the flour mixture, and mix until just combined. Scrape down the sides again, then add the pecans and mix until they're part of the crew too.
- Roll the dough into 1-inch balls and place them on 2 ungreased baking sheets, spacing them about 1 ½ inches apart. Use your hands to gently press the balls into disks that are about ¼ inch thick and 1 ½ inches wide. (The cookies won't spread, so they can be close together.)
- Pop both sheet into the oven and bake for 10 minutes. Swap their positions front to back and top to bottom, and bake for another 10 to 12 minutes, or until the edges start to brown just a tad.
- Transfer the cookies to a wire rack to cool completely (about 15 minutes). Store any leftovers in an airtight container for up to 3 days.
Enjoy your holiday season with delicious homemade Pecan Sandies Cookies, served with coconut macaroons and jelly-filled split-second cookies for a stunning Christmas cookie buffet or use the extra pecans in our Chocolate Pecan Pie. Happy baking!
- To enhance your homemade Pecan Sandies Cookies, consider adding a layer of coconut macaroons or jelly-filled split-second cookies to create a stunning Christmas cookie buffet.
- If you have extra toasted and coarsely chopped pecans, you can use them in the Chocolate Pecan Pie recipe from Aussiedlerbote for an additional nutty twist.
- Keep in mind that proper nutrition is essential, so remember to balance these delicious cookies with a variety of other nutrient-rich recipes this holiday season.
