Recipe courtesy of Claudia Fleming

Pecan Sandies

  • Level: Easy
  • Total: 43 min
  • Prep: 30 min
  • Inactive: 3 min
  • Cook: 10 min
  • Yield: 10 dozen
Save Recipe

Ingredients

1 cup pecans

2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2/3 cup confectioners' sugar

2 teaspoons vanilla extract

1 teaspoon salt

1/2 teaspoon baking powder

1 tablespoon turbinado (raw) sugar

Directions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.
  4. 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.
  5. Preheat oven to 325 degrees F.
  6. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Pecan Sandies

Pecan Sandies

Pecan Sandies

Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze

Pecan Pralines

Pecan Pralines

Pecan Tart

Pecan Tart