Pecan Sandies

Pecan Sandies
 David Prince
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Makes 24 cookies
preparation
20
minutes
cooking
120
minutes

Ingredients

2
cups
all-purpose flour, spooned and leveled
1/4
teaspoon
kosher salt
1
cup
(2 sticks) unsalted butter, at room temperature
1/2
cup
confectioners’ sugar
1/2
cup
granulated sugar
1
teaspoon
vanilla extract
1
cup
chopped pecans

Directions

  1. Heat oven to 350° F. In a medium bowl, whisk together the flour and salt.
  2. With an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be crumbly). Mix in the pecans.
  3. Roll heaping tablespoons of the dough into balls and place on parchment-lined baking sheets, spacing them 1 inch apart. Bake until the edges are golden, 18 to 20 minutes.
  4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total Time includes cooling time.
Susan Sugarman
December 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 60 %
  • Protein 2 g
  • Carbohydrate 15 g
  • Sugar 7 g
  • Fiber 1 g
  • Fat 11 g
  • Sat Fat 5 g
  • Sodium 50 mg
  • Cholesterol 20 mg
What does this mean? See Nutrition 101.

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