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If you’re a fan of melt-in-your-mouth cookies with a delightful texture, then Homemade Pecan Sandies are just what you need. These cookies aren’t the dense kind you might pick up at the supermarket. Instead, they offer a light, sandy texture that dissolves deliciously with every bite, making them a perfect treat for any occasion. In my version of this classic recipe, I’ve added a sprinkle of powdered sugar for an extra touch of sweetness, and the results are simply irresistible.
Why You’ll Love This Recipe
There’s so much to adore about these Homemade Pecan Sandies! They offer the perfect balance of sweetness and nutty flavor, with a light, crumbly texture that melts in your mouth. Unlike store-bought versions, these cookies aren’t heavy or overly sweet. You’ll appreciate the simplicity of the ingredients and the delightful aroma that fills your kitchen as they bake.
Kitchen Equipment You’ll Need
- Electric mixer
- Medium mixing bowl
- Plastic wrap
- Baking sheets
- Parchment paper
- Knife for slicing dough
- Cooling rack
Ingredients
- 2 sticks unsalted butter, at room temperature
- 1/3 cup sugar, plus more for sprinkling
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, coarsely chopped
Instructions
- In a medium bowl, using an electric mixer, beat the butter with 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes.
- Beat in the vanilla, then gradually add the flour at low speed, scraping the sides and bottom of the bowl until the dough just comes together.
- Add the pecans and mix until they are incorporated and lightly broken up.
- Divide the dough in half and form each half into a 2-inch-thick log. Wrap tightly in plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F (175°C). Line 3 baking sheets with parchment paper.
- Working with one log at a time, keeping the other chilled, cut the dough into scant 1/4-inch-thick slices.
- Arrange the slices on the prepared baking sheets and sprinkle with sugar. Repeat with the second log of dough.
- Bake for 25 to 30 minutes, until the cookies are lightly golden around the edges and on the bottom, shifting the baking sheets halfway through.
- Let the cookies cool on the baking sheets for a few minutes, then transfer them to a rack to cool completely.
Tips for Success
- Ensure your butter is at room temperature for easier mixing.
- Don’t skip the refrigeration step; it helps the dough firm up and makes slicing easier.
- If your dough feels too sticky, lightly flour your knife before slicing.
Additional Tips and Variations
- For a festive touch, consider rolling the cookies in powdered sugar after baking.
- Experiment with different nuts like walnuts or almonds for a unique flavor twist.
Nutritional Highlights (Per Serving)
Each cookie is approximately 120 calories, containing healthy fats from pecans and a moderate amount of sugar.
Frequently Asked Questions (FAQ)
Can I freeze the dough? Yes, you can freeze the dough logs for up to 3 months. Thaw in the refrigerator before slicing and baking.
Can I use salted butter? If using salted butter, reduce the added salt to 1/4 teaspoon to prevent the cookies from being too salty.
How long will these cookies keep? Stored in an airtight container, these cookies will stay fresh for up to a week.
Conclusion
Homemade Pecan Sandies are a delightful treat that you can easily make at home. Their light, buttery texture and nutty flavor make them a perfect snack or dessert any time of the year. I encourage you to try this recipe and share your experiences. Happy baking!
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