Pecans were not really available in our supermarkets for quite a while this year – unfortunately, that often happens lately with products that are sensitive to environmental changes. Luckily, the situation has improved somewhat, otherwise we would have had real trouble baking these delicious and Easy Pecan Sandies. As the name suggests, they contain pecans. Without the nuts, they would just be “Sandies”, and probably taste just half as good. ;P
Pecan Sandies are crispy, buttery, crumbly cookies that taste especially delicious thanks to the pecans. We love the flavor of pecans – these nuts always evoke a feeling of comfort for us when they’re used in cookies and other bakes. Probably because you just want to curl up on the couch and relay with some cookies and a cup of tea or coffee.
Many people like to bake these kinds of cookies for Advent and Christmas – but we enjoy Pecan Sandies all year round. It would be a shame to deprive ourselves of the chance to enjoy a delicious snack every day of the year just because of some traditions. That is, of course, assuming the necessary nuts are available. So, fingers crossed that climate change doesn’t disrupt the pecan harvest again anytime soon. Or even better, let’s all do our part to prevent climate change from getting worse. It’s not a hoax, as some politicians claim… ;P
Making Pecan Sandies couldn’t be simpler. Chop up the nuts, mix all the ingredients, and then drop the dough onto a baking sheet. Add half a nut on top, and they are ready for the oven. The dough doesn’t need to be chilled before hand, no fuss – just bake the cookies immediately, and you’re done. If the sandies spread a bit while baking, you can use a round cookie cutter to re-shape them – it’s pretty easy to get perfectly round cookies for your next coffee get-together.
The cookies will keep for quite a while when stored properly inside a cookie tin in a cool, dry place. Half an hour of work and then you can snack the results for many days in a row. We love it! Some say “a cookie a day keeps the doctor away” – that might not be entirely true, but it certainly can’t hurt… oh, wait, I have diabetes. Hmm… well, never mind! ;P
If you’ve already got your hands on some pecans, you might be interested in more recipes that feature them. Don’t worry – we have plenty more to offer. Our little overview of pecan recipes shows everything we’ve already baked with these little nuts. From cookies to cakes, it’s all there.
If you don’t like going through long lists, you can simply check out one of these two recipes here – these two baked goods are among our absolute favorites when it comes to pecans. Our (NY Style) Pumpkin Pie Spice Pecan White Chocolate Cookies are simply awesome. They’re huge, sweet, and incredibly delicious. It’s no surprise you develop diabetes when eating one of those daily. So be warned. Bake them only occasionally and then really save them! Well, and maybe share them with others… ;P
Well… and then there’s our (Absolute) Best Pecan Pie in the World! The outright classic when it comes to baking with pecans. This type of pie is what introduced me (the one writing here) to pecans 30 years ago. Before that, I had never even heard of them. In the small village in southern Germany where I grew up, these little nuts weren’t available back then. ;P Anyway – absolute baking recommendation!
INGREDIENTS / INGREDIENTS
(14-15 cookies)
1/2 cup (120g) butter, at room temperature
1/3 cup (65g) brown sugar
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1/4 tsp. salt
1.8 oz. (50g) pecans, finely chopped
14-15 pecans (whole)
(14-15 cookies)
120g soft butter
65g brown sugar
1 teaspoon vanilla extract
130g flour (TYpe 405)
1/4 tsp salt
50g pecans, finely chopped
14-15 pecans (whole)
DIRECTIONS / PREPARATION
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Chop the 1.8 oz./50g of pecans finely. Set aside.
2. Add the butter, brown sugar, and vanilla extract to a large bowl and mix several minutes until very light and fluffy. Combine flour and salt, add it to the bowl and mix in. Add the chopped pecans and fold in.
3. Use a small cookie scoop* and scoop dough out of the bowl and place it with some space in between on the baking sheet. Press a pecan into each dough portion and bake for about 16-18 minutesor until the edges are slightly browned. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. If you couldn’t get all cookies onto one baking sheet, repeat the process to bake more cookies.
1. Preheat the oven to 180°C (350°F) top/bottom heat. Line a baking tray with baking paper and set aside. Finely chop the 50g pecans and set aside.
2. Beat butter, brown sugar and vanilla extract in a large bowl for a few minutes until light and fluffy. Mix the flour with the salt, add to the bowl and stir in just briefly. Add the chopped pecans and fold in.
3. Using a small cookie scoop*, place portions of dough a little apart from each other on the prepared tray. Press a whole pecan into the dough and Then bake the cookies for about 16-18 minutes. The edges may have received a little color. Take the cookies out of the oven and let them cool on the tray for a while, then place them on a wire rack and let them cool completely. If you didn’t get all the cookies on a tray, you can now use the remaining dough and bake them.
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Here is a version of the recipe you can print easily.
Description
These delicious Pecan Sandies are super easy to prepare – we love to bake them all year round. These buttery crumbly cookies are simple but so good!
1/2 cup (120g) butter, at room temperature
1/3 cup (65g) brown sugar
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1/4 tsp. salt
1.8 oz. (50g) pecans, finely chopped
14–15 pecans (whole)
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Chop the 1.8 oz./50g of pecans finely. Set aside.
2. Add the butter, brown sugar, and vanilla extract to a large bowl and mix for several minutes until very light and fluffy. Combine flour and salt, add it to the bowl and mix in. Add the chopped pecans and fold in.
3. Use a small cookie scoop* and scoop dough out of the bowl and place it with some space in between on the baking sheet. Press a pecan into each dough portion and bake for about 16-18 minutesor until the edges are slightly browned. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. If you couldn’t get all cookies onto one baking sheet, repeat the process to bake more cookies.
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