Thursday, December 9, 2010

Pecan Sandies.......Day 4 of Cookie Week

If I had to pick a favorite packaged cookie, it would absolutely be Pecan Sandies.  My dad used to like them too and if I was lucky he wouldn't eat the whole package before I got any!  There was nothing better to me than a big glass of ice cold milk and that package of Keebler Pecan Sandies.

Well, these are pretty durn close.  And quick and easy to whip up (other than refrigerating the dough overnight).  Unless you have a nut allergy you have to make these.  And if you do have a nut allergy, definitely avoid these.  There are a lot of nuts in these and that wouldn't be pretty.  I'm full of great advice here.

Here's the recipe:

Pecan Sandies
Adapted from recipe by Angie Mosier


2 sticks unsalted butter, at room temperature
1/3 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup pecans, coarsely chopped


In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the 1/3 cup sugar and the salt at medium speed until light and fluffy, about 3 minutes.  Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together.  Add the pecans and beat just until they are incorporated and lightly broken up.  Divide the dough in half and form it into two 2 inch-thick logs.  Wrap tightly in plastic and refrigerate overnight.

Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper or silicone mat.  Working with 1 log at a time and keeping the other one chilled, cut the dough into 1/4 to 1/2 inch slices.  Arrange on baking sheet and sprinkle with sugar.  (These will not spread at all)

Bake for 10-12 minutes or until the cookies are lightly golden around the edges and on the bottom.  Let the cookies cool on the baking sheets for a few minutes, then transfer them to a rack to cool completely.

Cookies can be stored in an airtight container for up to 3 weeks.

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