Pecan sandies. Photo courtesy Taste Of
September 21st is National Pecan Cookie Day. Our favorite has got to be the pecan sandy, modeled after the French sablé.
A shortbread-like butter cookie with a sandy texture, sablé means “sand” in French and refers to both the color and the texture of the cookies.
The cookies originated in the Normandy region of France and are a very popular tea cookie. Common variations include chocolate and lemon sablés.
In some sandy recipes, the dough is lighter than traditional dense, buttery shortbread. A pecan sandy is simply the shortbread with chopped pecans added to the dough, or a pecan half embellishment on the top of the cookie.
This recipe is courtesy Taste Of Home. Prep time is 10 minutes, total time is 55 minutes.
RECIPE: PECAN SANDIES
Ingredients For 18 Cookies
1. PREHEAT oven to 350°F. Grease a baking sheet.
2. CREAM in a bowl the butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.
3. ROLL into 1-inch balls; place on the sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
Comments are closed.