Pecan Sandy Cookie Recipe, American Version Of French Sables - The Nibble Webzine Of Food Adventures Pecan Sandy Cookie Recipe, American Version Of French Sables
 
 
 
 
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Pecan Sandy Cookie Recipe, The American Version Of French Sables

pecan-sandies-tasteofhome-230
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

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

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

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