Pecan Sandies
Pecan Sandies is a lacto ovo vegetarian hor d'oeuvre. One serving contains 161 calories, 2g of protein, and 11g of fat. For 27 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have light brown sugar, pecans, granulated sugar, and a few other ingredients on hand, you can make it. This recipe is liked by 1210 foodies and cooks. From preparation to the plate, this recipe takes approximately 27 minutes. It is brought to you by Mother Thyme. With a spoonacular score of 13%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Pecan Sandies, Pecan Sandies, and Pecan Sandies.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
1/4 teaspoon cream of tartar
2 cups all-purpose flour
1/4 cup white granulated sugar
1/2 cup light brown sugar
1 cup finely chopped pecans
1/2 teaspoon salt
1 cup unsalted butter, softened
2 teaspoons vanilla extract
Equipment:
hand mixer
baking paper
baking sheet
plastic wrap
bowl
oven
wire rack
spatula
Cooking instruction summary:
Using an electric mixer cream butter and sugars. Add in vanilla.In a medium bowl mix flour, salt and cream of tartar. Gradually add to butter mixture until combined.Stir in pecans.Wrap dough in plastic wrap and chill for one hour.Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.Roll tablespoon size balls of dough and place on baking sheet spacing about 1 inch apart. Slightly flatten with palm of your hand or with a bottom of a glass. Bake for 10-12 minutes, don't overbake. Cool on baking sheet for about 5 minutes. Using a spatula, transfer to a wire rack to cool completely. Store in an airtight container.
Step by step:
1. Using an electric mixer cream butter and sugars.
2. Add in vanilla.In a medium bowl mix flour, salt and cream of tartar. Gradually add to butter mixture until combined.Stir in pecans.Wrap dough in plastic wrap and chill for one hour.Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
3. Roll tablespoon size balls of dough and place on baking sheet spacing about 1 inch apart. Slightly flatten with palm of your hand or with a bottom of a glass.
4. Bake for 10-12 minutes, don't overbake. Cool on baking sheet for about 5 minutes. Using a spatula, transfer to a wire rack to cool completely. Store in an airtight container.
Nutrition Information:
covered percent of daily need
