Pecan Sandies

Total Time:
43 min
Prep:
30 min
Inactive:
3 min
Cook:
10 min

Yield:
10 dozen
Level:
Easy

Ingredients
Directions

Preheat oven to 350 degrees F.

Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.

In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.

Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.

Preheat oven to 325 degrees F.

Roll the dough in between two sheets of waxed paper to 3/16-inch thick. Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles. Sprinkle the cookies with the turbinado sugar. Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps). Prick the cookies with a fork and bake until pale gold all over, about 10 minutes. Cool on a wire rack.


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    This is an excellent go to cookie recipe, but I don't understand why you would consider rolling this. These cookies can be made by simply scooping them out in a small ice cream scoop and placing on a cookie sheet, giving them a gentle press with your fingers to flatten, cook for 18 minutes, and perfect!!! No chilling. No fuss.
     

     
    I make them for tailgates all the time this way. Makes about 30 cookies and if you keep toasted pecans in your pantry like I do, it only takes about a half hour if you have 2 ovens.
    Made these for a holiday cookie exchange. So simple to make and such tastey results. I had to break my dough up into about 4 batches to roll it out easily, but other than that it was smooth sailing. Everyone loved the cookies. Bravo! This recipe is definitely a keeper.
    At the top left, it states an inactive prep time as 3 MINUTES.BUT, as you read on and start this recipe it states a chill time of 3 HOURS.Does the inactive time mean the chill time?If so,the inactive time should state 3 HOURS instead of 3 MINUTES.Just an observation.
     
    Deanna
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    Recipe courtesy of Food Network Kitchen