When I told people that I was writing a cookie book, I can’t believe how many asked me if I had included a recipe for Pecan Sandies. It seems everyone wants to relive their childhood. The problem is, to get really close, I had to use shortening, which I just couldn’t do. Herewith: my buttery version of Pecan Sandies, sandy still.
Pecan Sandies
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 5 dozen
Ingredients
- ¾ pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon water, at room temperature
- 4 cups all purpose flour
- 1 ½ teaspoons kosher salt
- ¼ teaspoon baking soda
- 2½ cups lightly toasted and cooled pecans, very coarsely chopped (not ground!!)
Instructions
- Preheat the oven to 325 degrees.
- Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
- Scrape down the sides of the bowl, add the eggs, vanilla and water, one at a time, mixing well between additions.
- Scrape down the sides of the bowl, add the flour, salt and baking soda.
- Scrape down the side of the bowl, add the pecans and mix again.
- Form the dough into 1 inch balls and using your hand or the bottom of a water glass, press down until flattened.
- Place onto an ungreased cookie sheet, transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 17- 20 minutes.
- Transfer to a wire cooling rack.
- Cool cookie sheet completely between batches. Repeat with remaining cookies.