Gather around, cookie lovers, for a delightful journey into the world of baking that promises to add a nutty twist to your afternoon tea or coffee break. Today, we’re diving into the art of making Homemade Pecan Sandies, a classic treat that combines the richness of pecans with the sweet, comforting embrace of a buttery cookie.
This recipe is not just a pathway to deliciousness but also a chance to bring a piece of culinary tradition into your kitchen. So, roll up your sleeves and let’s embark on this baking adventure together!
Homemade Pecan Sandies Recipe:
These Homemade Pecan Sandies are more than just cookies; they’re a warm, nutty embrace that pairs wonderfully with your favorite beverage. Whether it’s a lazy Sunday afternoon or a special gathering, these cookies are sure to bring smiles and a touch of sweetness to any moment. Enjoy the process, enjoy the aroma, and most importantly, enjoy every bite of your creation. Happy baking!
Ingredients:
- 2 sticks unsalted butter (1/2 lb., softened)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup confectioner’s sugar (sifted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (500 gr.)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups chopped pecans
- 1/2 cup granulated sugar (for decoration)
How To Make Homemade Pecan Sandies:
- Preheat & Prep: Kick things off by preheating your oven to 325 degrees F. This gentle temperature will perfectly bake the cookies without rushing them.
- Cream the Base: In a large mixing bowl, cream together the softened butter, vegetable oil, 1 cup granulated sugar, and confectioner’s sugar until the mixture is smooth and inviting.
- Eggs & Vanilla: Beat in the eggs, one at a time, ensuring each is well-incorporated. Then, stir in the vanilla extract for that irresistible aroma.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually stir these dry ingredients into the creamed mixture, blending well.
- Pecan Party: Fold in the chopped pecans, ensuring they’re evenly distributed throughout the dough. This step brings our star ingredient into the limelight.
- Shape & Sugar: Roll the dough into 1-inch balls, then gently roll each ball in the remaining granulated sugar to coat. This extra sugar will give the cookies a delightful crunch.
- Bake to Perfection: Place the sugared dough balls 2 inches apart on ungreased cookie sheets. They need room to spread out and become the magnificent cookies they’re destined to be.
- Golden Edges: Bake for 10 to 12 minutes, or until you see the edges turn a lovely golden hue. This is the sign of a perfectly baked Pecan Sandie.
- Cooling Down: Remove the cookies from the sheets and let them cool on wire racks. This moment of patience will reward you with the perfect texture.