Food recipes
Pecan Sandies
Pecan Sandies Ingredients: butter, without salt sugars, granulated salt, table vanilla extract wheat flour, white, all-purpose, unenriched nuts, pecans Directions: Preheat oven to 350 degrees F. In a medium bowl, beat...
Pecan Sandies
Ingredients:
butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
Directions:
Preheat oven to 350 degrees F.
In a medium bowl, beat the butter and sugar until light and fluffy.
Beat in the vanilla.
Add the flour and continue beating until the dough just comes together.
Add the pecans and mix just until they are incorporated and the dough lightly broken up.
Divide the dough in half and form into two logs (5 inches long by 2 inches wide).
Wrap tightly in plastic and refrigerate overnight.
Cut cookie dough into 1/4-inch thick slices.
(4 slices per inch x 5 inches = 20 cookies x 2 logs = 40 cookies).
Bake for about 12 minutes or until lightly golden brown on the edges.
Cool on baking sheets for a few minutes before moving to cooling rack.
VARIATION to recipe: 1/2 cup butter, 1/2 cup shortening, 1/2 cup sugar, 1/4 brown sugar, 1 egg, 2 tsp vanilla extract, 2 cups flour, 1-1/2 tsp baking powder, 1/2 tsp salt, 1 cup pecans, coarsely chopped.
This one doesn't need to be refrigerated.
Drop by teaspoonful onto cookie sheet.
Same temperature and baking time.
These don't spread out too much.
I got a softer, thicker, more chewy cookie.
I've also seen a recipe with the zest of an orange added-haven't tried it yet.
Ingredients:
butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
Directions:
Preheat oven to 350 degrees F.
In a medium bowl, beat the butter and sugar until light and fluffy.
Beat in the vanilla.
Add the flour and continue beating until the dough just comes together.
Add the pecans and mix just until they are incorporated and the dough lightly broken up.
Divide the dough in half and form into two logs (5 inches long by 2 inches wide).
Wrap tightly in plastic and refrigerate overnight.
Cut cookie dough into 1/4-inch thick slices.
(4 slices per inch x 5 inches = 20 cookies x 2 logs = 40 cookies).
Bake for about 12 minutes or until lightly golden brown on the edges.
Cool on baking sheets for a few minutes before moving to cooling rack.
VARIATION to recipe: 1/2 cup butter, 1/2 cup shortening, 1/2 cup sugar, 1/4 brown sugar, 1 egg, 2 tsp vanilla extract, 2 cups flour, 1-1/2 tsp baking powder, 1/2 tsp salt, 1 cup pecans, coarsely chopped.
This one doesn't need to be refrigerated.
Drop by teaspoonful onto cookie sheet.
Same temperature and baking time.
These don't spread out too much.
I got a softer, thicker, more chewy cookie.
I've also seen a recipe with the zest of an orange added-haven't tried it yet.