How to make Toffee Almond Sandies
These melt in your mouth almond toffee shortbread cookies are delightful! They are a perfect accompaniment for tea or coffee: An instant hit for a cookie exchange.
1 C softened butter
1 C oil
1 C sugar
1C powdered sugar
2 eggs
1 tsp almond extract
splash of vanilla
4 1/2 C flour
1 tsp soda
1 tsp cream of tartar
1 tsp salt
2 C sliced almonds
1 bag toffee bits
cream butter and sugar, add extracts and dry ingredients. Scoop onto cookie sheets and bake at 350° for 10-12 minutes. Let set before removing from baking sheet. Store in air tight container or freezer.
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How to Make Pecan Sandies
These crisp, buttery Pecan Sandies are loaded with pecan pieces and absolutely melt in your mouth! They're so easy to make (no chilling necessary!) and the recipe can easily be doubled!
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FULL PRINTABLE RECIPE:
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Ingredients
1 cups unsalted butter softened (226g)
1/3 cup powdered sugar 65g
3 tablespoons light brown sugar firmly packed
1 Tablespoon cornstarch
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose plain flour (250g)
1 cup finely chopped pecans pecan chips, (118g)
Additional powdered sugar for dusting
Instructions
00:00 Introduction
00:17 Preheat oven to 375F (190C) and line baking sheets with parchment paper. Set aside.
00:22 Place butter in a large bowl and use an electric mixer to beat until creamy.
00:31 Add powdered sugar, brown sugar, cornstarch, vanilla extract, and salt and beat until creamy and well-combined.
00:52 Gradually add flour and stir until combined.
01:17 Stir in pecan pieces.
01:48 Scoop dough by about 1 ½ Tablespoon portions and roll into a ball. Gently flatten and place on prepared baking sheet, spacing cookies about 1” apart.
02:12 Transfer to 375F (190C) oven and bake for 12 minutes or until edges are just beginning to turn light golden brown.
02:23 Allow to cool completely on baking sheet. If desired, toss in additional powdered sugar before serving.
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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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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Pecan Shortbread Cookies
Today we're making pecan shortbread cookies! These cookies are super easy to make and very delicious! The original recipe says they need to go in the freezer for 30 minutes and then into the fridge for another 30 minutes. I don't know about you, but I can't wait that long for a cookie to be ready for the oven. I'm not running a country club over here, lol. In this video I'll show you what happens to the cookies when you don't wait vs actually waiting the full 1 hour.
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✅ Nut Grinder: - *note* I've had my nut grinder for over 16 years, so this model is slightly different, but it is still the same brand!
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Ingredients:
1 cup all-purpose flour
1/8 tsp salt
1/2 cup unsalted butter, softened
1/3 cup white sugar
1/2 cup pecans, toasted, finely ground
1 tsp vanilla extract
Directions:
Finely chop up the pecans and toast them in the oven at 350 degrees for 5 minutes. If you're worried about burning the nuts, you can toast them before you chop them.
To make the dough, into a bowl goes the butter and sugar. Mix until combined. Add in the vanilla. Once the nuts have cooled, add them in and mix.
Add in the dry ingredients and mix until combined. The dough will be a bit crumbly, but should still hold a shape when pressed together with your hands.
This is the part where you can do one of two things. You can take the dough, form it into a log, wrap it with cling wrap and let it firm up in the freezer for 30 minutes, then in the fridge for another 30 minutes. Slice and bake... OR, you can form each cookie by hand by rolling it into balls, flattening it and baking it without bothering with the freezer/fridge way. I preferred it the second way, just because I'm not to keen on waiting for dough to set up in freezers or fridges. Both methods taste exactly the same, at least to me they do. From what I understand, it pretty much boils down to appearance. Do you like your pecan shortbread cookies to look hand shaped or sliced and baked??
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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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MELT-IN-YOUR-MOUTH PECAN COOKIES
#quickandeasyrecipes #holidaybaking #pecanmeltaways
These are the MELT-IN-YOUR-MOUTH PECAN COOKIES you’ve been dreaming about!
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My dear friend Anna D. usually hands me a tin of these MELT-IN-YOUR-MOUTH PECAN COOKIES at some point over the holidays. They have long been a favourite, and with the tiniest bit of coaxing, she agreed to share the recipe with on Weekend at the Cottage. Let’s hear it for Anna!
If you’re looking to make sweet treats for the holidays, I suggest you check out our HOLIDAY BAKING & CONFECTIONS COLLECTION. We’ve gathered our most-requested recipes for quick reference and know your friends and family will love them as much as ours do. One more thing, these recipes are so fabulous, don’t just think of them as holiday fare; they’ll work throughout the year!
This recipe is especially fantastic because of the way the pecan cookies really do melt in your mouth. There’s something so dreamy about that perfect balance of ground pecans, butter and sugar. Safe to say, I’ve had my fair share over the years and these cookies never disappoint.
Here are a few tips on how to make our delectable MELT-IN-YOUR-MOUTH PECAN COOKIES:
READY SET
Can you believe we’re talking just six ingredients? Only one advance step: bring your butter to room temperature before you begin. I always place mine in a warm location the night before for an easy, soft start the following day. One thing of note is that all of our recipes at Weekend at the Cottage are crafted using unsalted butter.
NUTTINESS
This cookie is sometimes referred to as Meltaways and also Russian Tea Cookies. Although we’ve tried variations using both walnuts and almonds, we do like Anna’s version with pecans. They have a richness that blends perfectly with the butter, flour and sugar. It’s a subtle but wonderful flavour combination.
Another thing to mention about the nuts is the call for them to be ground. We used a little handheld grinder which worked perfectly. Processing the pecans in a food processor or chopping by hand will never achieve the required lightness of ground nuts. Remember to measure the pecans after they’ve been ground.
KEEP IT LIGHT
The direction to stir the flour and ground pecans together is a simple step, but it's important to do it lightly and gingerly. The goal is to create an even mix of flour and ground nuts that’s airy and blends perfectly with the sugar and vanilla-whipped butter. This will ensure your finished cookies stay together and don’t crumble away.
ROLL PLAY
Rolling the finished dough into ball shapes is an easy step, and if you have wee ones in your midst, corral them in to help. When rolling, stick with the idea of “less is more”. The quantity for each cookie is somewhere between a teaspoon and tablespoon, remembering that the cookies will swell a bit as they bake. Little cookie balls about 1-inch raw are the suggested size.
FINISHING TOUCH
The traditional big finish for these cookies is to roll them in confectioners’ (icing) sugar while they're still warm. This completes the sweet component of the recipe and gives the cookies that characteristic snowball look.
Although we love the snowball look, we also tried a more subtle approach where we dusted the cookies with the same sugar. Two different looks, same great taste; it’s your call!
COOKIE LOVE
Don’t be worried about the yield on this recipe. Although you’ll end up with five dozen cookies, trust me, you’ll have tons of takers. Better still, why not package them up in attractive boxes and give them to friends as gifts? I know they’ll love you and the cookies!
If you’re here in search of holiday baking ideas, you might also enjoy some of our other festive treats like our CHOCOLATE SALAMI, our vegan ORANGE ALMOND BALLS and our COCONUT BUTTER COOKIE MACAROONS.
Delicate and elegant, these MELT-IN-YOUR-MOUTH PECAN COOKIES really are the cookie recipe everyone dreams about!
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