Copycat Keebler Pecan Sandies Recipe
Learn how to make a copycat Keebler pecan sandies recipe. This was a viewer request (Hi, Gidget!) and the recipe was created after making hundreds of pecan cookies. It is definitely not the Keebler top secret elves recipe for pecan sandies, but it is meant to be a close second. If you want the original, you’ll need to make a trip to the store in search of the yellow bag. However, if you want to try and mimic the flavor of a pecan sandy recipe this is a great cookie recipe!
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
Margarine gives the closest taste to the original cookies as they are using the ingredients commonly found in margarine in their recipe. Butter or shortening can be substituted for margarine but will result in a slightly different taste and texture.
For a softer cookie, you can bake 10-12 minutes. This will change the texture and the cookies will be soft in the center and will not snap.
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
Keto Pecan Sandies/ Eggless
INGREDIENTS
¼ cup (60g) salted butter at room temperature
¼ cup (50g) Lakanto golden sweetener or granulated erythritol
½ teaspoon (3mL) vanilla extract
1 cup (100g) blanched almond flour
½ cup (65g) chopped pecans
Bake at 350°F (177°C) for 15-20 minutes.
Yields 8 servings (macros per serving)
NET CARBS: 1.2g
FIBER: 2.2g
PROTEIN: 3.7g
FAT: 18.2g
CALORIES: 187
#ketoserts #ketopecansandies #ketocookies
Sandies pacana
INGREDIENTES
¼ de taza (60 g) de mantequilla salada a temperatura ambiente
¼ de taza (50 g) de edulcorante dorado Lakanto o eritritol granulado
½ cucharadita (3 ml) de extracto de vainilla
1 taza (100 g) de harina de almendras blanqueadas
½ taza (65 g) de nueces picadas
Hornee a 350°F (177°C) durante 15-20 minutos.
Deje que se enfríe por completo antes de servir.
Rinde 8 cookies (macros por cookie)
CARBOHIDRATOS NETOS: 1.2g
FIBRA: 2.2g
PROTEÍNA: 3,7g
GRASA: 18.2g
CALORÍAS: 187
biscotti Sablè con noci di pecan
INGREDIENTI
60 g di burro salato a temperatura ambiente
¼ di tazza (50 g) di dolcificante dorato Lakanto o eritritolo granulato
½ cucchiaino (3 ml) di estratto di vaniglia
1 tazza (100 g) di farina di mandorle sbollentate
½ tazza (65 g) di noci pecan tritate
Infornare a 177°C per 15-20 minuti.
Fate raffreddare completamente prima di servire.
Produce 8 cookie (macro per cookie)
CARBOIDRATI NETTI: 1,2 g
FIBRA: 2,2 g
PROTEINE: 3,7 g
GRASSO: 18,2 g
CALORIE: 187
Sandies aux pacanes
INGRÉDIENTS
tasse (60 g) de beurre salé à température ambiante
¼ tasse (50 g) d'édulcorant doré Lakanto ou d'érythritol granulé
½ cuillère à café (3 ml) d'extrait de vanille
1 tasse (100g) de farine d'amande blanchie
½ tasse (65g) de pacanes hachées
Cuire au four à 350 °F (177 °C) pendant 15 à 20 minutes.
Laisser refroidir complètement avant de servir.
Donne 8 cookies (macros par cookie)
GLUCIDES NETS : 1.2 g
FIBRE : 2.2g
PROTÉINES : 3,7 g
GRAISSE : 18,2 g
CALORIES : 187
Пекан Сэнди
ИНГРЕДИЕНТЫ
¼ стакана (60 г) соленого сливочного масла комнатной температуры
¼ стакана (50 г) золотого подсластителя Lakanto или гранулированного эритрита
½ чайной ложки (3 мл) ванильного экстракта
1 стакан (100 г) бланшированной миндальной муки
½ стакана (65 г) нарезанных орехов пекан
Выпекать при 350°F (177°C) 15-20 минут.
Дайте ему полностью остыть перед подачей на стол.
Получается 8 файлов cookie (макросы на файл cookie)
ЧИСТЫЕ УГЛЕВОДЫ: 1,2 г
ВОЛОКНО: 2,2 г
БЕЛОК: 3,7 г
ЖИР: 18,2 г
КАЛОРИИ: 187
Sandie Pecan
SKŁADNIKI
¼ szklanki (60g) solonego masła w temperaturze pokojowej
¼ szklanki (50g) słodzika Lakanto golden lub granulowanego erytrytolu
½ łyżeczki (3mL) ekstraktu waniliowego
1 szklanka (100g) blanszowanej mąki migdałowej
½ szklanki (65g) posiekanych orzechów pekan
Piecz w 177°C przez 15-20 minut.
Pozostaw do całkowitego ostygnięcia przed podaniem.
Uzyskuje 8 ciasteczek (makra na ciasteczko)
WĘGLOWODANY NETTO: 1,2 g
WŁÓKNO: 2,2 g
BIAŁKO: 3,7g
TŁUSZCZ: 18,2 g
KALORIE: 187
Sandies de noz-pecã
INGREDIENTES
¼ xícara (60g) de manteiga com sal em temperatura ambiente
¼ xícara (50g) de adoçante dourado Lakanto ou eritritol granulado
½ colher de chá (3mL) de extrato de baunilha
1 xícara (100g) de farinha de amêndoa branqueada
½ xícara (65g) de nozes picadas
Asse a 350 ° F (177 ° C) por 15-20 minutos.
Deixe esfriar completamente antes de servir.
Rende 8 cookies (macros por cookie)
CARBOIDRATOS LÍQUIDOS: 1,2g
FIBRA: 2,2g
PROTEÍNA: 3,7g
GORDURA: 18,2g
CALORIAS: 187
بيكان سانديز
مكونات
نصف كوب (60 جم) زبدة مملحة بدرجة حرارة الغرفة
نصف كوب (50 جم) من محلي لاكانتو الذهبي أو الإريثريتول المحبب
نصف ملعقة صغيرة (3 مل) من خلاصة الفانيليا
1 كوب (100 جم) دقيق لوز مقشر
نصف كوب (65 جرام) جوز البقان المفروم
اخبز في 350 درجة فهرنهايت (177 درجة مئوية) لمدة 15-20 دقيقة.
اتركه يبرد تمامًا قبل التقديم.
ينتج 8 ملفات تعريف ارتباط (وحدات ماكرو لكل ملف تعريف ارتباط)
صافي الكربوهيدرات: 1.2 جرام
ألياف: 2.2 جرام
البروتين: 3.7 جرام
الدهون: 18.2 جرام
السعرات الحرارية: 187
How to make Pecan Sandies Cookies
Subscribe & check out my other videos! youtube.com/cookingandcrafting
I upload new videos every Monday and Thursday.
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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No Mixer, No Chilling Soft Butter Pecan Cookies
My soft and chewy butter pecan cookies are made with toasted pecans, brown sugar, and plenty of butter. They are incredibly easy to make with NO mixer and NO chilling required!
Recipe:
Ingredients
1 ½ (175 g) heaping cups pecan halves
1 cup (226 g) unsalted butter melted and cooled at least 10 minutes*
1 ¼ cup (250 g) dark brown sugar tightly packed
½ cup (100 g) sugar
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all purpose flour**
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup (120 g) Heath Toffee bits optional, but recommended!
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Baking sheet (Affiliate Link):
Cookie Scoop (Affiliate Link):
Instructions
00:00 Introduction
00:12 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
00:18 Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
00:35 Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
00:47 In a large bowl, combine melted butter and sugars. Stir well.
01:48 Add eggs, egg yolk, and vanilla extract and stir until well-combined.
02:55 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
03:46 Gradually add flour mixture to wet ingredients until completely combined.
04:28 Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
05:00 Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2 apart.
05:37 Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes
*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.
**If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
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Pecan Sandies Recipe
With only six ingredients (plus one optional), these shortbread-esque cookies are super simple to make, but oh-so delicious. What's not to love about sugar, butter, and nuts?
#Recipe #Food #Cookies
Read Full Recipe:
How to Make Toffee Pecan Sandies
Toffee Pecan Sandies are light and sweet, with a buttery crunch. You’ll love the melt-away texture, flavorful toffee bits, and toasted chopped pecans! Quick, easy, and a great cookie to make for an office party, afternoon tea, or holiday cookie tray. #imperialsugar #homemadecookies
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