How to make Pecan Sandies Cookies
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These cookies were uber delicious. Buttery goodness.
2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup sugar, granulated
1 cup confectioner's sugar (sifted)
2 eggs (large)
1 teaspoon vanilla extract
4 cups flour, all purpose (500 gr.)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups pecans (chopped)
1/2 cup sugar, granulated (for decoration)
Preheat oven to 325 degrees F.
In a large bowl, cream together the butter, 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 un~greased 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.
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Pecan Shortbread Cookie Bars
Pecan Shortbread Cookies are shortbread bars with toasted pecans - bake them soft or crunchy to your liking!
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1 ½ cups (245g) chopped pecans
1 cup (227g) unsalted butter, softened
⅔ cup (134g) granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon (8 g) cornstarch
2 cups (248g) all-purpose flour
Instructions
Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
Place pecans in a small frying pan and heat over medium low heat, stirring often, until toasted, about 3-5 minutes. Don’t walk away or they’ll burn – as soon as you smell them they’re done. Remove from pan to a plate to cool completely.
Cream butter and sugar in a large bowl with an electric mixer. Mix in vanilla, salt, then cornstarch. Slowly mix in flour until combined, then stir in toasted pecans.
Press dough into a thin layer in prepared pan. Bake for 25-30 minutes for soft-baked or up to 35 minutes for crunchy.
Cool completely before slicing into bars. Store in an airtight container for up to 4 days or freeze for up to 3 months.
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Homemade Pecan Sandies Recipe - Laura Vitale - Laura in the Kitchen Episode 833
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Almond Flour Brown Butter Pecan Sandies
Learn how to make Almond Flour Brown Butter Pecan Sandies in just a few steps.
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Pecan Crescent Cookies
Delicious melt in your mouth pecan cookies.
Ingredients:
2 sticks of butter, softened (1 cup)
2 cups of flour
1/2 cup of powdered sugar
1/8 tsp of salt
1 tsp of vanilla extract
1/4 tsp of almond extract
1 cup of ground pecans
2 cups of powdered sugar for dredging
Mix butter until creamy. Add all other ingredients until well combined. Put in the refrigerator for 30 minutes or more. After the dough has chilled put a tablespoon and a half of the dough into a crescent shape and bake at 375f for 12 to 15 minutes.
When cool enough to handle dredge the cookies in powdered sugar. Let cool completely and then dredge them again in more powdered sugar. Enjoy!
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