Pecan Sandies

The first time I had ever heard of pecan sandies, I think my stomach turned. I imagined something along the lines of dried bite sized mud pies with nuts. There was just something about the thought of putting sand in my mouth that turned me off to them. But as time went on and my curiosity for baking heightened (throw in some coaxing from my fiancee, Tony and Gma J.) I decided to give them a shot. I wasn’t going to be the one eating them anyhow so as far as I was concerned this was a win-win! I. Was. Excited.

I measured, I pulvarized, I cut, I baked, I waited. Impatiently.

They smelled amazing. Once the first batch was done, I ripped one off the cookie sheet and popped it (effortlessly, might I add) into my mouth and I swear I heard angels sing! They are crumbly, melt in your mouth goodness with an amazing texture I can’t find words to describe. If you ask me, the turbinado sugar gives this cookie such a depth in texture. And the best part, you ask?

They work EVERY TIME!

They yield quite a few *ahem* cookies but honestly, WHO complains about 12 dozen bite sized cookies that just melt in your mouth?

I think I just heard a slew of crickets chirp.   :)

(Just a little backstory: Tony can’t stand nuts in baked goods. Ever. No exceptions. Until this cookie. He has finally dipped his toes and is enjoying every minute of it. Only with these cookies though, naturally.)

Pecan Sandies Adapted from Smitten Kitchen

Makes just shy of 12 dozen, one-inch square cookies

1 cup pecans (I always use 1-1/4 cups)

2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2/3 cup confectioners’ sugar

2 teaspoons vanilla extract

1 teaspoon salt (I used 1-1/8 tsp)

1/2 teaspoon baking powder 2 tablespoons turbinado (raw) sugar

Preheat the oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.

In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.

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 of 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.

Preheat the oven to 325 degrees F. Roll the dough between two sheets of wax paper to 3/16 inch thick (a rectangle approximately 10 x 14 inches). **Using a sharp knife, cut the dough into 1-inch squares. Sprinkle the cookies with the turbinado sugar. Place them 1 inch apart on ungreased cookie sheets (do not reroll the scraps). Prick the cookies with a fork and bake until pale golden all over, about 10 to 12 minutes. Cool on a wire rack.

(*When it comes to refridgerating the dough, I do things a bit differently becuase this just works for me. My directions: As soon as the dough comes together, I take one sheet of wax paper, put the dough in the middleof it and put another sheet of wax paper on top. Then I roll out the dough into the above mentioned rectangle. I find that my dough won’t crack and the rolling pin just glides as opposed to rolling out the cold dough which for a novice like me, is a hassle.  I carefully place it in the refridgerator and leave it for at least 3 hours.

**Pick up at the cutting instructions.)

From personal experience, these cookies will hold up amazingly for at least a few days as long as you put them in a closed container or ziplock bag. Leaving them out (at least here in Houston) can turn them mushy. Blegh.

Pecan Sandies Pecan Sandies Pecan Sandies Pecan Sandies

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11 thoughts on “Pecan Sandies

  1. HA HA HA HA Lokk at me eating my future wifes yummy treats!!!
    You did a great job on the blog babe and i think the pics turned out good as well.

    (and so did my sandies of course)
    :)
    I love you

  2. dude, they look like yummy pieces of bread! i’m instantly in love. wish i could taste it. but i’ll take tony’s praises to heart, cuz he picky with sweetie foodies. so it must be delish! ;D

  3. hahaha! I so meant to post that comment on this blog.

    And im suppose to be the computer nerd. How embarrassing. lol

  4. Hi sweetie,

    Congrats on your blog! We have been enjoying and missing at the same time your baking here at home for a long time now.

    Keep up the good work! I sure miss my biscottis :(

    Love you,
    Mom (:

    PS: where did your sisters comment go?! :o

  5. These look frickin awesome. I wanna make ‘em, too! :)

    You’re very witty in your approach, too. Very entertaining to read your blog so far, well done. :D

  6. Congrats on ur blog Jeanette! Your cookies look so yummy, I copied the recipe down, those are my favorite cookies. Bring some to spp for us all please!

    Luv ya….Paula..aka devil_girl

  7. Hi Jeannette!

    Just got your email, and it made me smile! So, the site looks fabulous (the theme is a bit familiar… hmmm! Did you decide against sticking with “freshy?”) I love the new header, though, and I think it is a great fit for “The Whimsical Cupcake’s” new look! :) Your pecan sandies look super yummy- I’ve made that recipe before from Deb’s blog, and they really are some delicious cookies. Thanks for reminding me about the recipe- I think I just might make them again this week.

    Hopefully Lorelei will get in touch with you soon about SMS membership, but I hope you do “unofficially” bake with us until then! I can’t wait to read your upcoming posts about the rainbow layer cake, farmer’s market goodies, and cake pops. I’ve never made the pops before, but whenever I see them, I can’t get over how adorable they are! It’s definitely on my list… maybe I’ll try your recipe.

    It was so nice to hear from you again, and I certainly hope you keep in touch! Have a fabulous rest of your weekend, and I’ll talk to you soon :)

    -Joy

  8. So I think you should record yourself while making these cookies lol that way the rest of us won’t get lost. I suck at cooking!

    Good job on the blog luv :)

  9. Pingback: SMS – Pecan Shortbread Cookies (no sweet potato bread) « The Whimsical Cupcake

  10. Pingback: SMS – (Sour) Cherry Almond Biscotti « The Whimsical Cupcake

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