Pecan Sandies

I love pecan sandies. But I haven't seen/tasted any since moving to the UK in 2002. So I did a little research on the interweb and found a couple of recipes which seemed good. I made the dough and kept it in the fridge for a few days (I normally refrigerate cookie dough for at least 24 hours before baking as you get a better consistency). You don't have to bake all the dough at once. Dough normally keeps in the fridge for up to a month, so it is handy to have it in the fridge in case a friend pops in.
Walnut Sandies
225g butter
65g caster sugar (golden caster, if you have it)
250g all-purpose flour
110g chopped pecans
25g confectioner's sugar
1 tsp vanilla extract
Pinch of salt
Cream butter and sugar. Add vanilla and salt. Stir in flour until well-mixed. Add pecans. Roll into cling film and chill in refrigerator for at least two hours.
When you're ready to bake, preheat oven to 150C for a fan-assisted oven (165C for other). Shape dough into balls and bake for 18-20 minutes, until golden brown. Let cool down for 5-10 minutes, then roll in confectioners' sugar (this is my daughter's favourite part). You can store these cookies for five days, but they don't normally last longer than one.
Nom nom.
This week I'm linking up with Honest Mum's Tasty Tuesdays. Go check out her amazing looking recipe for scallops. I'll be dreaming about them tonight!

Tasty Tuesdays on

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