Hamdi Saidani This Ina Garten Pecan Sandies recipe is a cookie made with all-purpose flour, ground and whole pecans, butter, turbinado sugar, and vanilla extract. It’s a nutty and buttery cookie that can be served with coffee, Blackberry And Apple Jam , or Plum Jam.
What Is The Difference Between Sandies And Shortbread?
The difference between Sandies and Shortbread is that Sandies include nuts, while Shortbread is made without nuts. Sandies have a nutty texture, and shortbread is more crumbly.
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 and Toast Pecan: Turn on your oven to 350°F. Spread 1 cup of pecan halves on a baking sheet and toast them in the oven for 5-10 minutes. Take them out and let them cool.
- Prepare Pecan Flour: In a food processor, grind the toasted pecans with 1/4 cup of flour until fine. In a bowl, mix this pecan flour with the remaining 1 3/4 cups of all-purpose flour, salt, and baking powder.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer to beat the butter and sugar for 2 minutes until it’s light and fluffy.
- Mix Dough: Add vanilla extract to the butter mixture. Then, slowly add your flour mixture. Mix it just enough to form a dough.
- Shape and Bake: Make small balls from the dough, about 1 inch in size, and place them on a baking sheet lined with parchment paper. Press a whole pecan half into the center of each ball. Bake for 20-25 minutes until the edges turn golden brown. Let them cool for 5 minutes, then move them to a wire rack to cool completely.
How Long Do Pecan Sandies Last
Pecan Sandies can last up to one week when stored in an airtight container at room temperature. If they lose their crispness, you can freshen them up by baking them for a few minutes at 350°F. These cookies are great for making ahead of time, much like these other baked goods with a long shelf life.
Can I Freeze Pecan Sandies
Yes, you can freeze them for up to 3 months in an airtight container. Thaw at room temperature to eat.
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
This Ina Garten Pecan Sandies recipe is a cookie made with all-purpose flour, ground and whole pecans, butter, turbinado sugar, and vanilla extract. It’s a nutty and buttery cookie that can be served with coffee, Blackberry And Apple Jam , or Plum Jam.
Ina Garten Pecan Sandies Ingredients
How To Make Ina Garten Pecan Sandies
- Turn on your oven to 350°F. Spread 1 cup of pecan halves on a baking sheet and toast them in the oven for 5-10 minutes. Take them out and let them cool.
- In a food processor, grind the toasted pecans with 1/4 cup of flour until fine. In a bowl, mix this pecan flour with the remaining 1 3/4 cups of all-purpose flour, salt, and baking powder.
- In a separate bowl, use an electric mixer to beat the butter and sugar for 2 minutes until it’s light and fluffy.
- Add vanilla extract to the butter mixture. Then, slowly add your flour mixture. Mix it just enough to form a dough.
- Make small balls from the dough, about 1 inch in size, and place them on a baking sheet lined with parchment paper. Press a whole pecan half into the center of each ball. Bake for 20-25 minutes until the edges turn golden brown. Let them cool for 5 minutes, then move them to a wire rack to cool completely.
