Cloudy, rainy..and time to make
my favorite cookie, Pecan Sandies.
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| Raff, my cat wants to help. |
I have had this recipe for many years and it has evolved as many of your recipes will do. I think that the addition of almond extract and a little bit of baking soda make a world of difference to the texture and the flavor.
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Pecan Sandies
Cookies
1 c butter
1/2 c sugar
2 ts water
2 ts almond extract
2 c flour
1/2 ts baking soda
1 pinch salt
Pecan Sandies
Cookies
1 c butter
1/2 c sugar
2 ts water
2 ts almond extract
2 c flour
1/2 ts baking soda
1 pinch salt
1/2 ts cinnamon
1 c pecans; fine chop
Cream 1 cup butter and 1/2 cup sugar. Add 2 ts water and 2 ts almond extract. Sift together 2 cups flour, baking soda and salt and cinnamon. Add flour mixture to creamed butter and mix to combine. Stir in 1 cup chopped pecans. Do not overmix.
Chill 1 hour. Form one inch balls and place on a parchment paper lined baking sheet. Bake at 325F for about 20 minutes. Watch closely and do not let them over brown. Cool slightly roll in powdered sugar, if desired.
I put my dough on plastic wrap and roll into a log and chill. Easier to slice the chilled cookie dough with a serrated knife.
Note: The original recipe called for vanilla. I find the almond extract really adds dimension to the finished cookie flavor. The vanilla was just too "fragile" for my taste.
Notes: ©WHStoneman
Yield: 24 servings
** Exported from Now You're Cooking! v5.88 **
1 c pecans; fine chop
Cream 1 cup butter and 1/2 cup sugar. Add 2 ts water and 2 ts almond extract. Sift together 2 cups flour, baking soda and salt and cinnamon. Add flour mixture to creamed butter and mix to combine. Stir in 1 cup chopped pecans. Do not overmix.
Chill 1 hour. Form one inch balls and place on a parchment paper lined baking sheet. Bake at 325F for about 20 minutes. Watch closely and do not let them over brown. Cool slightly roll in powdered sugar, if desired.
I put my dough on plastic wrap and roll into a log and chill. Easier to slice the chilled cookie dough with a serrated knife.
Note: The original recipe called for vanilla. I find the almond extract really adds dimension to the finished cookie flavor. The vanilla was just too "fragile" for my taste.
Notes: ©WHStoneman
Yield: 24 servings
** Exported from Now You're Cooking! v5.88 **
Now for a few photo tips!
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| Cream Butter & Sugar (I added cinnamon to this mix) |
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| Dough will be crumbly...but don't fret. It will come together. |
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| Gather dough on plastic wrap. |
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| Ready to chill for one hour |
After gathering dough on plastic wrap, I use my flexible cutting boards to roll up the dough and it helps make a smooth round roll without ripping or tearing the plastic wrap. Works so good for me.
Bon Appétit
and
Enjoy YOUR Wonderful World!
3 comments:
Mr. Bill,
This is just too spooky… Raff is making the same face I make when a steaming pan of cookies come out of an oven. I don’t care whose oven it is, I still make the same face… And apparently we are part of the “psychic friends network” because last night I was rooting around in the pantry looking for something. I was wanting to make a batch of cookies but I could not make up my mind what I wanted. And finally gave up and was inconsolably frustrated, then this evening “BAM” you post Pecan Sandies. I have not had a good Pecan Sandie in forever, thanks!!! - gary
Thank Gary! Let's get together soon! I can feed y'all...you can give me garden suggestions!
Your Pecan Sandies sound fantastic! I resort to buying Keebler's when I need a PS fix as I'm the only one here who likes them. Your recipe would be great to try next time though.
Raff looks pretty cool and collected. He has great coloring and needs to meet my 2 black cats, Minnie & Moocher!
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