Beas Pecan Sandies Recipes

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PECAN SANDIES



Pecan Sandies image

These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 18

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour (spooned and leveled)
1 cup pecans, coarsely chopped

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.

Nutrition Facts : Calories 135 g, Fat 9 g, Protein 1 g

PECAN SANDIES



Pecan Sandies image

OUR GRANDCHILDREN go through these cookies like locusts in a wheat field! I always tell my husband to try hiding them when the grandkids come, but their little noses find them every time. -Martha Crowe, La Plata, Maryland

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 5

1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1/2 cup finely chopped pecans

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.

Nutrition Facts : Calories 213 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 103mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN SANDIES COOKIES



Pecan Sandies Cookies image

Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. -Debbie Carlson, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 7

2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners' sugar

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.

Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

BEST PECAN SANDIES



Best Pecan Sandies image

These are a must at our house during the holidays. They don't last long, That is why I like this larger recipe.I think that BUTTER is a must in Pecan Sandies. Enjoy (prep time does not include chill time.)

Provided by Barb G.

Categories     Dessert

Time 45m

Yield 48 Cookies

Number Of Ingredients 7

2 cups butter
2/3 cup white sugar
4 teaspoons water
4 teaspoons vanilla
4 cups sifted flour
2 cups chopped pecans
6 tablespoons powdered sugar

Steps:

  • Cream to gether butter and sugar until smooth.
  • Beat in water and vanilla.
  • Stir in the flour and pecans until well blended (I use the mixer).
  • Cover dough and chill at least 4 hours (can be chilled over night).
  • Preheat oven 325 degrees.
  • Shape dough into walnut sized balls or cresents.
  • Place 2 inches apart onto cookie sheets.
  • Bake for 18 to 20 minutes.
  • Roll in powdered sugar while still warm.
  • I like to double roll them in the powdered sugar.

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

GRANDMA BEA'S PECAN FINGERS



Grandma Bea's Pecan Fingers image

These are usually in my Christmas cookie repertoire. This recipe is based on one from Grandma's Pantry Cookbook by Alan Robbins and Trudy Smoke.

Provided by mersaydees

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup unsalted butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees farenheit.
  • Beat butter and sugar together, in bowl, until creamy and fluffy.
  • Gradually add the flour until well mixed in, then salt, vanilla and pecans.
  • Shape level teaspoons of dough into 2-inch-long fingers.
  • Place on ungreased cookie sheet.
  • Bake for 15 to 20 minutes or until lightly browned.
  • Cool before eating.

PECAN SANDIES WITH TOFFEE



Pecan Sandies with Toffee image

Melt in your mouth cookies loaded with crunchy pecans and toffee bits.

Provided by Kara

Categories     Dessert: Cookies

Time 32m

Number Of Ingredients 14

1 cup butter (no substitutes)
1 cup sugar
1 cup powdered sugar
1 cup canola oil (or another oil that's liquid at room temperature)
2 large eggs
1 tsp almond extract
3 1/2 cups all purpose flour
1 cup whole wheat flour (freshly ground)
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 1/2 cups chopped pecans
1 1/2 cups toffee bits
6 Tbsp granulated sugar (for rolling cookies)

Steps:

  • Cream butter and sugars in a large mixing bowl. Beat in oil, eggs, and almond extract. Stir in the flours, soda, cream of tartar, and salt. Add the pecans and toffee bits and stir till just combined.
  • Roll in balls, then roll in sugar. Place on lightly greased or silpat lined cookie sheets. Flatten with a fork.
  • Bake at 350° for about 12-14 minutes.

Nutrition Facts : Calories 138 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 83 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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

Provided by Food Network Kitchen

Time 3h20m

Yield 36 cookies

Number Of Ingredients 8

2/3 cup pecans, plus more for decorating
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick unsalted butter, at room temperature
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Turbinado sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until browned, 10 to 12 minutes. Let cool completely. Sift 3/4 cup flour, the salt and baking powder into a medium bowl.
  • Pulse the toasted nuts with the remaining 2 tablespoons flour in a food processor until finely ground.
  • Beat the butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the flour mixture and stir with a wooden spoon until just combined, then stir in the nut mixture. Pat the dough into a rectangle on a piece of plastic wrap; wrap and refrigerate until firm, at least 2 hours or overnight.
  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough between 2 pieces of parchment into a 9-by-6-inch rectangle, slightly less than 1/4 inch thick. Sprinkle the dough with turbinado sugar, then gently press the sugar into the dough using a rolling pin. Slice into sixths crosswise and lengthwise to make 36 rectangles. Arrange about 1 inch apart on the prepared baking sheets. Pierce each rectangle a few times with a fork, then press a pecan onto each. Bake, switching the position of the pans halfway through, until golden brown, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

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