PECAN SANDIES COOKIES
Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. -Debbie Carlson, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.
Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN SANDIES
Very good melt in your mouth cookies. Makes a bunch.
Provided by m-ann
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 96
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 8.8 g, Cholesterol 3.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 60.8 mg, Sugar 4.5 g
PECAN SANDIES
OUR GRANDCHILDREN go through these cookies like locusts in a wheat field! I always tell my husband to try hiding them when the grandkids come, but their little noses find them every time. -Martha Crowe, La Plata, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
Nutrition Facts : Calories 213 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 103mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
SANDIES
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
- Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g
PECAN SANDIES
These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
- Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
- Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.
Nutrition Facts : Calories 135 g, Fat 9 g, Protein 1 g
4-LAYER LEMON DESSERT WITH PECAN SANDIES CRUST
This luscious lemon dessert was requested by a co-worker for her birthday. The Pecan Sandies crust is at the suggestion of Kimi Gaines, who uses this for her 4-layer chocolate dessert.
Provided by Stephanie Dodd
Categories Other Desserts
Time 25m
Number Of Ingredients 8
Steps:
- 1. Crush Pecan Sandies with a rolling pin; add softened butter starting with one stick and if needed, add a little more; press into the bottom of a 9 x 13" ungreased pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Cool
- 2. Mix 8 oz. cream cheese, one cup powdered sugar until well blended; fold in one cup of Cool Whip and mix well. Spread over cooled crust. Mix Lemon Instant Pudding with three cups of milk and refrigerate until it begins to set up. Spread this over the cream cheese mixture.
- 3. Spread 1 1/2 - 2 cups Cool Whip over the Lemon Pudding mixture. Crush the 3 - 4 Pecan Sandies left from the package and sprinkle over the Cool Whip. Refrigerate several hours or overnight. Variations: Use Butterscotch, Pistachio, Chocolate, or Vanilla pudding instead of the Lemon; the rest of the recipe is the same. ENJOY
COPYCAT KEEBLER PECAN SANDIES
This is my favorite recipe for pecan sandies and tastes just like the store bought ones. The recipe is from copykat.com, but I wanted to save it here, and in my special cookbook!!
Provided by OB Nurse
Categories Dessert
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Measure flour, cream of tarter, and baking soda together and set aside.
- Cream vegetable shortening and sugars together until fluffy.
- Add vanilla, salt, and egg to sugar mixture and beat until smooth.
- Add flour mixture to sugar mixture 1/3 at a time, beating after each addition until completely mixed.
- Dough will seem a little thick.
- Stir pecans into dough with a strong spoon.
- Chill dough for 30- 45 minutes.
- Roll dough into 1- 1 1/4 inch balls and place on ungreased cookie sheet.
- Flatten balls to 1/4 inch thickness.
- Bake for 12- 15 minutes, until slightly golden.
- Remove to cooling rack.
- When completely cool, store in air-tight container.
PECAN SANDIES
Provided by Food Network Kitchen
Time 3h20m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until browned, 10 to 12 minutes. Let cool completely. Sift 3/4 cup flour, the salt and baking powder into a medium bowl.
- Pulse the toasted nuts with the remaining 2 tablespoons flour in a food processor until finely ground.
- Beat the butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the flour mixture and stir with a wooden spoon until just combined, then stir in the nut mixture. Pat the dough into a rectangle on a piece of plastic wrap; wrap and refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough between 2 pieces of parchment into a 9-by-6-inch rectangle, slightly less than 1/4 inch thick. Sprinkle the dough with turbinado sugar, then gently press the sugar into the dough using a rolling pin. Slice into sixths crosswise and lengthwise to make 36 rectangles. Arrange about 1 inch apart on the prepared baking sheets. Pierce each rectangle a few times with a fork, then press a pecan onto each. Bake, switching the position of the pans halfway through, until golden brown, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
BEST PECAN SANDIES
These are a must at our house during the holidays. They don't last long, That is why I like this larger recipe.I think that BUTTER is a must in Pecan Sandies. Enjoy (prep time does not include chill time.)
Provided by Barb G.
Categories Dessert
Time 45m
Yield 48 Cookies
Number Of Ingredients 7
Steps:
- Cream to gether butter and sugar until smooth.
- Beat in water and vanilla.
- Stir in the flour and pecans until well blended (I use the mixer).
- Cover dough and chill at least 4 hours (can be chilled over night).
- Preheat oven 325 degrees.
- Shape dough into walnut sized balls or cresents.
- Place 2 inches apart onto cookie sheets.
- Bake for 18 to 20 minutes.
- Roll in powdered sugar while still warm.
- I like to double roll them in the powdered sugar.
ALMOND TOFFEE SANDIES
I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! -Vicki Crowley, Monticello, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Gradually beat in oil and extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 178 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 134mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
TOFFEE ALMOND SANDIES
These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! -Alice Kahnk, Kennard, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 12 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits. , Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.
Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
SALTY-SWEET PEANUT BUTTER SANDIES
This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan. They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar. And like any good "sandy" cookie, they have a soft, crumbly texture that melts away on first bite.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 1h
Yield 3 to 4 dozen
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing.
- Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
- In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 78 milligrams, Sugar 9 grams, TransFat 0 grams
PECAN SANDIES - MELT IN YOUR MOUTH
These are light sandies, they almost melt in your mouth. This recipe makes a bunch, perfect for pot luck or Christmas cookie platters. You can add semi or white chocolate chips to mix it up.
Provided by MelodyOHare
Categories Dessert
Time 27m
Yield 5 Dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, cream together the butter, vegetable oil, 1 cup of white/granulated sugar and confectioners sugar until smooth.
- Beat in eggs one at a time.
- Add vanilla. Stir until blended.
- Combine flour, baking soda, cream of tartar and salt.
- Stir into the creamed mixture. Mix until completely blended.
- Mix in the pecans.
- Roll dough into 1 inch balls and roll each ball in remaining white sugar.
- Place cookies 2 inches apart onto ungreased cookie sheet. (you may top each cookie with a pecan half if you like).
- Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden.
- Remove from cookies sheet to cool on wire racks.
Nutrition Facts : Calories 1734.3, Fat 114.7, SaturatedFat 32.4, Cholesterol 172, Sodium 1072.8, Carbohydrate 166.9, Fiber 6.9, Sugar 85.6, Protein 17.2
DIABETIC PECAN SANDIES
Make and share this Diabetic Pecan Sandies recipe from Food.com.
Provided by Donna Luckadoo
Categories Drop Cookies
Time 23m
Yield 75 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Cream Butter and sugars then add eggs and vanilla, set aside.
- Next mix flour, baking soda, baking powder and salt.
- Add dry mix to wet mix and add pecans.
- Drop cookie dough by teaspoon fulls onto a nonstick cookie sheet and bake 6-8 minute depending on your oven.
- Let cookies cool and sprinkle with powdered sugar.
Nutrition Facts : Calories 80.4, Fat 5.8, SaturatedFat 0.8, Sodium 101.8, Carbohydrate 6.5, Fiber 1.1, Sugar 1.5, Protein 1.3
BUTTERSCOTCH PECAN SANDIES PIE RECIPE - (4.5/5)
Provided by cecelia26_
Number Of Ingredients 9
Steps:
- 1. In large bowl beat milk and pudding mix with wire whisk for 1 minute. Whisk in half of whipped topping. 2. Reserve 1/3 cup of Keebler® Pecan Sandies™ cookies. Stir remaining cookies into pudding mixture. Spread in crust. 3. Top with remaining whipped topping. Sprinkle with remaining Keebler® Pecan Sandies™ cookies. Refrigerate at least 3 hours or until set. Store in refrigerator.
LOW-CARB ALMOND COCONUT SANDIES (KETO, GLUTEN-FREE)
This is a slightly sweet cookie with a texture that reminds me of a pecan sandy. It is a perfect dessert for those on a low-carb or keto diet. For best taste, refrigerate before serving.
Provided by Melanie
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 37m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Combine coconut, almond meal, coconut oil, egg white, water, vanilla extract, Himalayan sea salt, and stevia powder in a large bowl. Let sit until coconut softens, about 10 minutes. Roll into generous tablespoon-sized balls; place on baking sheet. Flatten gently with a fork to prevent edges from crumbling.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 2.7 g, Fat 10.5 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 6.7 g, Sodium 105.1 mg, Sugar 0.7 g
EASY PECAN SANDIES
Butter, maple flavor and pecans mix with time-saving cookie mix to make a classic holiday cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir all ingredients except 1/4 cup sugar until dough forms.
- Roll dough into 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with bottom of glass to flatten slightly.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Sprinkle with sparkling sugar.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g
PECAN SANDIES - CAKE MIX COOKIES
Make and share this Pecan Sandies - Cake Mix Cookies recipe from Food.com.
Provided by amensista
Categories Dessert
Time 15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Pour cake mix into a large bowl. Whisk dry mix to remove lumps or sift it into the bowl.
- Add pecans to the dry cake mix and stir well.
- In a liquid measuring cup, add the egg. Add enough oil to the egg to bring the mixture to 1/2 cup. Add enough water to bring the mixture to 2/3 cup. Beat mixture together with a fork.
- Add egg mixture to cake mix in large bowl. Mix well.
- Using a teaspoon or small ice cream scoop, gather balls of dough, rolling them into perfect circles. Place 12 on a cookie sheet and bake 8-12 minutes at 350 degrees F. If they get golden brown, they are too done. Pulling them out around 10 minutes should be perfect.
- Let the cookies cool 5 minutes before transfering them to a plate or container.
Nutrition Facts : Calories 18.8, Fat 1.8, SaturatedFat 0.2, Cholesterol 8.8, Sodium 2.9, Carbohydrate 0.3, Fiber 0.2, Sugar 0.1, Protein 0.5
SANDIES
These are melt in your mouth cookies that are easy to make and are great for Holiday treats. They have become a tradition for me to make every Christmas and my daughters are now doing the same.
Provided by NolaCherie
Categories Dessert
Time 40m
Yield 70-75 cookies
Number Of Ingredients 6
Steps:
- Cream oleo and sugar together.
- Add vanilla and water.
- Add flour to mixture, a little at a time.
- Mix in pecans.
- Roll into small balls (coat hands with flour if necessary).
- Bake for approximately 20 minutes at 350°F, turning to brown other side after 10 minutes.
- Sift 1/2 box XXX sugar in bowl.
- Coat Sandies as soon as they are removed from the oven.
- Line can with wax paper and sprinkle with XXX sugar.
- Separate layers with wax paper.
PECAN AND SOUR CREAM SANDIES
Pecan cookies glazed with lemon.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 42
Number Of Ingredients 14
Steps:
- Grind the 1/2 cup pecans in a blender, food processor, or food grinder.
- Combine the nuts with the flour and baking powder.
- In a separate bowl beat butter and shortening with an electric mixer for 30 seconds.
- Add the sugar and beat until fluffy. Add egg, sour cream and vanilla and beat until well mixed.
- Stir in the flour, baking powder and the ground nuts.
- Divide dough in half. Cover and chill at least 3 hours.
- Preheat oven to 375 degrees F.
- Work half of the dough at a time. Keep the other half refrigerated. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with desired cookie cutter.
- Place on an ungreased cookie sheet and bake 7-8 minutes or until done. Remove from sheet and cool on a rack.
- To make lemon glaze: Beat 1 egg white until frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice and a dash of salt. Beat well.
- Spread cookies with Lemon Glaze and sprinkle with nuts.
Nutrition Facts : Calories 115.1 calories, Carbohydrate 13.7 g, Cholesterol 15.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 41.2 mg, Sugar 8.1 g
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