Mohamed Shili A delightful recipe from Ina Garten is this Pecan Sandies, made with pecan halves, all-purpose flour, butter, demerara sugar, and pure vanilla extract. This classic Pecan Sandies recipe is a dessert that takes about 45 minutes to prepare and can serve up to 24 people.
Ina Garten Pecan Sandies Ingredients
- 1 cup pecan halves
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 pound butter, room temperature (that’s 2 sticks)
- 1/2 cup demerara or turbinado sugar
- 2 teaspoons pure vanilla extract
- 24 whole pecan halves for decoration
How To Make Ina Garten Pecan Sandies
- Preheat Your Oven: Start by preheating your oven to 350°F. This helps everything cook evenly.
- Toast Those Pecans: Spread 1 cup of pecan halves on a baking sheet. Pop them in the oven for 5-10 minutes until they’re fragrant and slightly darker. Take them out and let them cool.
- Make the Pecan Flour: In a food processor, grind the toasted pecans with 1/4 cup of the flour until they turn into a fine meal. Then, in a mixing bowl, combine this pecan flour with the remaining 1 3/4 cups of all-purpose flour, salt, and baking powder.
- Cream the Butter and Sugar: In another bowl, use an electric mixer to beat the butter and sugar together. Keep at it for about 2 minutes until the mixture looks light and fluffy.
- Mix the Dough: Add the vanilla extract to your butter mixture and blend it well. Slowly add your flour mixture to this. Mix just enough to form a dough, but don’t overdo it.
- Shape and Bake the Cookies: Roll the dough into small balls, about 1 inch in size, and place them on a baking sheet lined with parchment paper. Gently press a whole pecan half into the center of each dough ball. Bake these for 20-25 minutes until the edges start to turn golden brown. Once done, let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Recipe Tips
- Add some extra crunch: Fold in a handful of chopped pecans into the dough for added texture before baking the cookies.
- Chill the dough: Let the dough rest in the fridge for 30 minutes before shaping. This makes it easier to handle and prevents spreading.
- Use a cookie scoop: For evenly sized cookies, use a small cookie scoop to portion out the dough. This ensures consistent baking.
- Check for doneness: Look for slightly golden edges and a firm center. The cookies will continue to firm up as they cool.
What To Serve With Pecan Sandies
Serve your Pecan Sandies with a scoop of vanilla ice cream, a drizzle of caramel sauce, fresh berries, a cup of spiced chai tea, or a glass of warm milk.
You can also pair them with a side of whipped cream, a hot espresso, or a sweet fruit compote for an extra touch.
How To Store Pecan Sandies
To Refrigerate: Store the cookies in an airtight container and place them in the refrigerator. This will keep them fresh for up to one week. Make sure the container is sealed properly to prevent any moisture from getting in.
To Freeze: You can freeze Pecan Sandies by placing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They will last up to three months in the freezer.
Frequently Asked Questions
How do I prevent my cookies from spreading too much?
To prevent your cookies from spreading, ensure the dough is well-chilled before baking. You can also bake the cookies on parchment paper or a silicone baking mat, which helps maintain their shape.
Why do my cookies have a gritty texture?
A gritty texture might result from not creaming the butter and sugar long enough. Cream the butter and sugar until light and fluffy to ensure a smooth dough.
Can I make the dough ahead of time?
You can make the dough ahead of time and refrigerate it for up to 48 hours. When ready to bake, let the dough sit at room temperature for about 15 minutes to make it easier to handle.
Ina Garten Pecan Sandies Nutrition Facts
- Calories: 200
- Protein: 2g
- Carbohydrates: 20g
- Sugars: 9g
- Fat: 13g
- Saturated Fat: 6g
- Fiber: 1g
- Sodium: 100mg
- Cholesterol: 20mg
Try More Recipes From Ina Garten:
Ina Garten Pecan Sandies
Description
A delightful recipe from Ina Garten is this Pecan Sandies, made with pecan halves, all-purpose flour, butter, demerara sugar, and pure vanilla extract. This classic Pecan Sandies recipe is a dessert that takes about 45 minutes to prepare and can serve up to 24 people.
Ina Garten Pecan Sandies Ingredients
How To Make Ina Garten Pecan Sandies
- Preheat Your Oven: Start by preheating your oven to 350°F. This helps everything cook evenly.
- Toast Those Pecans: Spread 1 cup of pecan halves on a baking sheet. Pop them in the oven for 5-10 minutes until they’re fragrant and slightly darker. Take them out and let them cool.
- Make the Pecan Flour: In a food processor, grind the toasted pecans with 1/4 cup of the flour until they turn into a fine meal. Then, in a mixing bowl, combine this pecan flour with the remaining 1 3/4 cups of all-purpose flour, salt, and baking powder.
- Cream the Butter and Sugar: In another bowl, use an electric mixer to beat the butter and sugar together. Keep at it for about 2 minutes until the mixture looks light and fluffy.
- Mix the Dough: Add the vanilla extract to your butter mixture and blend it well. Slowly add your flour mixture to this. Mix just enough to form a dough, but don’t overdo it.
- Shape and Bake the Cookies: Roll the dough into small balls, about 1 inch in size, and place them on a baking sheet lined with parchment paper. Gently press a whole pecan half into the center of each dough ball. Bake these for 20-25 minutes until the edges start to turn golden brown. Once done, let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
