Food recipes
Pecan Sandies
Pecan Sandies Ingredients: nuts, pecans wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt sugars, granulated vanilla e...
Pecan Sandies
Ingredients:
nuts, pecans
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
vanilla extract
Directions:
Preheat oven to 350 degrees.
Place pecans on sheet pan and bake for 5 minutes.
Remove from oven and place in food processor with 1/4 cup of the flour.
Pulse until pecans are finely ground.
Pour into large mixing bowl and add remaining dry ingredients.
Set aside.
In large mixing bowl beat the butter until light and creamy, approximately 2 minutes.
Add the turbinado sugar and vanilla.
On low speed, add dry ingredients and mix until dough comes together.
DO NOT OVER MIX.
Using small cookie scoop - form balls and place on parchment lined cookie sheet approximately 2 inches apart.
Wet 2 fingers with cool water and lightly press balls to just slightly flatten the cookie.
Bake for 12-14 minutes until edges are lightly brown.
Cool on cooling rack and store in air tight container (IF they make it that long).
Ingredients:
nuts, pecans
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
vanilla extract
Directions:
Preheat oven to 350 degrees.
Place pecans on sheet pan and bake for 5 minutes.
Remove from oven and place in food processor with 1/4 cup of the flour.
Pulse until pecans are finely ground.
Pour into large mixing bowl and add remaining dry ingredients.
Set aside.
In large mixing bowl beat the butter until light and creamy, approximately 2 minutes.
Add the turbinado sugar and vanilla.
On low speed, add dry ingredients and mix until dough comes together.
DO NOT OVER MIX.
Using small cookie scoop - form balls and place on parchment lined cookie sheet approximately 2 inches apart.
Wet 2 fingers with cool water and lightly press balls to just slightly flatten the cookie.
Bake for 12-14 minutes until edges are lightly brown.
Cool on cooling rack and store in air tight container (IF they make it that long).