Food recipes
Pecan Sandies
Pecan Sandies Ingredients: nuts, pecans wheat flour, white, all-purpose, unenriched butter, without salt sugars, granulated vanilla extract salt, table leavening agents, baking powder, double-acting, sodium aluminum s...
Pecan Sandies
Ingredients:
nuts, pecans
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
Directions:
Preheat oven to 350 degrees F.
Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty).
Transfer the pan to a wire rack to cool.
In a food processor, grind the nuts with 1/4 cup of the flour.
Set aside.
Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes.
Add the vanilla and beat well.
Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined.
Stir in the nut mixture.
Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
Preheat oven to 325 degrees F.
Roll the dough in between two sheets of waxed paper to 3/16-inch thick.
Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles.
Sprinkle the cookies with the turbinado sugar.
Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps).
Prick the cookies with a fork and bake until pale gold all over, about 10 minutes.
Cool on a wire rack.
Ingredients:
nuts, pecans
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
Directions:
Preheat oven to 350 degrees F.
Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty).
Transfer the pan to a wire rack to cool.
In a food processor, grind the nuts with 1/4 cup of the flour.
Set aside.
Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes.
Add the vanilla and beat well.
Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined.
Stir in the nut mixture.
Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
Preheat oven to 325 degrees F.
Roll the dough in between two sheets of waxed paper to 3/16-inch thick.
Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles.
Sprinkle the cookies with the turbinado sugar.
Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps).
Prick the cookies with a fork and bake until pale gold all over, about 10 minutes.
Cool on a wire rack.