… from the California Kitchen
How you doin’? You don’t have to be one of the Keebler elves to whip up a batch of these cookies. A Pecan Sandie is basically a simple type of shortbread cookie made with pecans… rich, buttery, and delicious. Pecan Sandies may have originated in Arab cuisine hundreds of years ago. They are an American staple and are called Sandies because of their color and their “sandy,” crumby, shortbread-like texture. This version has ground up pecans inside which not only adds flavor but makes them super crumbly and buttery and they just melt in your mouth!
Cookies that have a sandy texture are made with dry dough with more fat content, less sugar and less liquid. The more you cream the sugar with butter, the more the cookie will spread because additional air is incorporated, which expands when baked.
These sugar cookies are quick and easy to make and all the ingredients for this recipe are probably in your pantry and fridge—butter, sugar, flour, vanilla extract and citrus zest. In less than 30 minutes you will be serving warm, soft, buttery pecan cookies.
Prep time: 5 minutes
Bake time: 15 to 20 minutes
Yield: 24 cookies
1 cup (2 sticks) unsalted butter, softened, room temperature
2/3 cup granulated sugar, plus additional sugar for rolling/topping (optional)
2 cups all-purpose flour
3 teaspoons pure vanilla extract
1 teaspoon citrus zest, such as lemon, lime, or orange
1 cup finely chopped pecans, roasted
1/4 cup Demerara sugar (or raw sugar)
ChefSecret: You can use other chopped nuts or even mini chocolate chips as a replacement or an addition.
Covid-19 Quip of the Day: “Did you hear the one about the priest who baptized a baby with a Super Soaker to follow social distancing guidelines?”
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