Time 30m Yield 96 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.
Time 45m Yield 48 Cookies Number Of Ingredients 7 Steps:
Cream to gether butter and sugar until smooth. Beat in water and vanilla. Stir in the flour and pecans until well blended (I use the mixer). Cover dough and chill at least 4 hours (can be chilled over night). Preheat oven 325 degrees. Shape dough into walnut sized balls or cresents. Place 2 inches apart onto cookie sheets. Bake for 18 to 20 minutes. Roll in powdered sugar while still warm. I like to double roll them in the powdered sugar.
Time 25m Yield 12 cookies Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Whisk together flours, pecans, cinnamon, and salt. Cream butters and sugar. Add the egg white and continue beating until light and fluffy. Beat in vanilla extract. On low speed, gradually add flour mixture and beat until a dough forms. Shape the dough into 3-inch balls, about 1 heaping tablespoon each. Place dough balls 2 inches apart on baking sheets lined with parchment paper. Bake until lightly browned on the bottom, 10 minutes. While cookies are still hot, sift confectioners’ sugar over the tops. Transfer to a wire rack and cool completely.
Time 30m Yield Makes 18 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans. Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.
Time 25m Yield about 1-1/2 dozen. Number Of Ingredients 5 Steps:
In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
Time 5h Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet. Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor. Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together. Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet. Bake in the preheated oven until golden around the edges, 12 to 15 minutes.
Number Of Ingredients 0 Steps:
Make Classic Shortbread dough, adding 3/4 cup ground pecans with the flour. Roll into two 1-inch-thick logs and chill 30 minutes. Slice into 1/2-inch-thick rounds and press a pecan into each. Brush the cookies with beaten egg and chill 30 minutes, then bake 12 to 15 minutes at 375 degrees.
Time 35m Yield 40 2 1/2 inch cookies Number Of Ingredients 8 Steps:
Pre-heat oven to 325. In a large bowl cream shortening, sugar and salt. Add the eggs and beat well. Slowly add the flour, baking soda and water. Add pecans to the dough and knead with your hands until pecans are well blended. Roll the dough into 1 inch balls and place on cookie sheet. Press down with a drinking glass. Cookies should be about 2 inches round, 1/2 inch thick. Bake for 25 minutes or until the edges are golden brown-watch the bottoms.
More about “best pecan sandies recipes”
Time 40m Yield 5 dozen. Number Of Ingredients 7 Steps:
Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners’ sugar.
