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RECIPE: Pecan Sandies

pecan-sandies-tasteofhome-230

Pecan sandies. Photo courtesy Taste Of
Home.

 

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

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1/2 cup finely chopped pecans
  •  
    Preparation

    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.
     
     
    CHECK OUT THE DIFFERENT TYPES OF COOKIES IN OUR COOKIE GLOSSARY.

     
      




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