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Posted by on Nov 8, 2013 in Educate, Inspiration, Soul Food | 0 comments

National Pecan Month!

National Pecan Month!















These are one of my favorite cookies and although they do not really have an appetizing name, they are far from “sandy”.  One change I would make to this recipe is to add in some finely chopped pecans just to give the cook a little extra crunch and a little more pecan (besides what is already ground up).  The original recipe also calls for turbinado sugar, but I don’t think it’s necessary and I have never had a pecan sandie with this sprinkled on top.  But if you want to include this step, feel free!

Pecan Sandies
Adapted from Smitten Kitchen

1 cup pecans
2 cups all-purpose flour, divided
1 cup (2 sticks) unsalted butter, softened
2/3 cup confectioners’ sugar
2 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder

  1. Preheat oven to 350 degrees F. Spread the pecans in one layer on a baking sheet and bake them, shaking the pan occasionally, until they are well browned, 10 to 13 minutes.  Transfer the pan to a wire rack and let cool completely.
  2. In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.
  3. In a medium bowl, whisk together the remaining flour, salt, and baking powder.
  4. Using an electric hand mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well.  Beat in the flour mixture until just combined. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
  5. Preheat the oven to 325 degrees F. Roll the dough between two sheets of wax paper to 3/16 inch thick (a rectangle approximately 10 x 14 inches).
  6. Using a sharp knife, cut the dough into 1-inch squares. 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 golden all over, about 10 to 12 minutes. Cool on a wire rack.