CHOCOLATE PECAN SANDIES
Snowy white on the outside and chocolaty on the inside - these Chocolate Pecan Sandies are a yummy twist on the original. The cookie is crunchy with the classic texture of a Sandies cookie. The cookies themselves are not overly sweet and so rolling them in powdered sugar adds just the right amount of sweetness to this delightful cookie.
Provided by Trish - Mom On Timeout
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Cream the butter and sugar together in mixer until light and fluffy.
- Add the vanilla and beat until combined.
- Sift the flour and cocoa powder together and add gradually to the creamed mixture.
- Mix in the pecans. Note: I use my food processor to chop the pecans. Be careful not to over process or you will make pecan butter :)
- Form cookie dough into 1-inch balls and place on parchment paper. Bake for 20 minutes and let cool before rolling in confectioners sugar.
Nutrition Facts : Calories 114 kcal, Carbohydrate 9 g, Protein 1 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 45 mg, Sugar 3 g, ServingSize 1 serving
SALTED CHOCOLATE PECAN SANDIES (VEGAN)
A delicious gluten-free chocolate chip cookie using almond flour/meal!
Provided by Julie | The Simple Veganista
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Prepare a baking sheet with coconut oil, parchment paper, or use a non-stick mat.
- In a large mixing bowl beat together the coconut oil, vanilla, and maple syrup until smooth. Add in the almond flour, sugar, cinnamon, baking powder & soda, and salt, mix to combine. Toss in the pecans and chocolate chips, and mix again.
- Shape: Scoop rounded tablespoons and roll dough into 1 inch balls, firmly but gently press into a ball, and place on the cookie sheet. Using your fingers, gently press down to slightly flatten. Sprinkle with coarse sea salt.
- Bake: Place in the oven on the center rack and bake for about 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!
- Makes 16 to 18 cookies
- Cookies can be stored on the counter for up to 5 - 6 days or kept in the refrigerator for up to 2 weeks. To keep longer, freeze for up to 2 - 3 months.
Nutrition Facts : ServingSize 2 cookies, Calories 274 calories, Sugar 6.5 g, Sodium 101.2 mg, Fat 21.2 g, SaturatedFat 7.1 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 3.6 g, Protein 6 g, Cholesterol 0.9 mg
PECAN SANDIES COOKIES
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
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
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
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
CHOCOLATE PECAN DELITE
This layered dessert with a pecan crust, cream cheese and pudding is a favorite of most all.
Provided by BIGBON
Categories Desserts Pies Pecan Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
- In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 41.8 g, Cholesterol 45.7 mg, Fat 26 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 13.3 g, Sodium 379.4 mg, Sugar 27.1 g
SANDIES
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
- Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g
PECAN SANDIES
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
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
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- 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.
- 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.
- 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.
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