Pecan sandies (photo © Taste Of Home).
September 21st is National Pecan Cookie Day and June 23rd is National Pecan Sandy day, probably the most popular pecan cookie, 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 the oven to 350°F. Grease a baking sheet.
2. CREAM in a bowl the butter and sugar; stir in the vanilla. Add the flour and mix on low until well blended. Stir in the pecans; mix well. Chill for 30 minutes.
3. ROLL into 1-inch balls and place on a baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
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