Pecans were not really available in our supermarkets for quite a while this year – unfortunately, that often happens lately with products that are sensitive to environmental changes. Luckily, the situation has improved somewhat, otherwise we would have had real trouble baking these delicious and Easy Pecan Sandies. As the name suggests, they contain pecans. Without the nuts, they would just be »Sandies«, and probably taste just half as good. ;P
Pecan Sandies are crispy, buttery, crumbly cookies that taste especially delicious thanks to the pecans. We love the flavor of pecans – these nuts always evoke a feeling of comfort for us when they’re used in cookies and other bakes. Probably because you just want to curl up on the couch and relay with some cookies and a cup of tea or coffee.
Many people like to bake these kinds of cookies for Advent and Christmas – but we enjoy Pecan Sandies all year round. It would be a shame to deprive ourselves of the chance to enjoy a delicious snack every day of the year just because of some traditions. That is, of course, assuming the necessary nuts are available. So, fingers crossed that climate change doesn’t disrupt the pecan harvest again anytime soon. Or even better, let’s all do our part to prevent climate change from getting worse. It’s not a hoax, as some politicians claim… ;P
Making Pecan Sandies couldn’t be simpler. Chop up the nuts, mix all the ingredients, and then drop the dough onto a baking sheet. Add half a nut on top, and they are ready for the oven. The dough doesn’t need to be chilled beforehand, no fuss – just bake the cookies immediately, and you’re done. If the Sandies spread a bit while baking, you can use a round cookie cutter to re-shape them – it’s pretty easy to get perfectly round cookies for your next coffee get-together.
The cookies will keep for quite a while when stored properly inside a cookie tin in a cool, dry place. Half an hour of work and then you can snack the results for many days in a row. We love it! Some say »a cookie a day keeps the doctor away« – that might not be entirely true, but it certainly can’t hurt… oh, wait, I have diabetes. Hmm… well, never mind! ;P
If you’ve already got your hands on some pecans, you might be interested in more recipes that feature them. Don’t worry – we have plenty more to offer. Our little overview of pecan recipes shows everything we’ve already baked with these little nuts. From cookies to cakes, it’s all there.
If you don’t like going through long lists, you can simply check out one of these two recipes here – these two baked goods are among our absolute favorites when it comes to pecans. Our (NY Style) Pumpkin Pie Spice Pecan White Chocolate Cookies are simply awesome. They’re huge, sweet, and incredibly delicious. It’s no surprise you develop diabetes when eating one of those daily. So be warned. Bake them only occasionally and then really savor them! Well, and maybe share them with others… ;P
Well… and then there’s our (Absolute) Best Pecan Pie in the World! The outright classic when it comes to baking with pecans. This type of pie is what introduced me (the one writing here) to pecans 30 years ago. Before that, I had never even heard of them. In the small village in southern Germany where I grew up, these little nuts weren’t available back then. ;P Anyway – absolute baking recommendation!
INGREDIENTS / ZUTATEN
(14-15 cookies)
1/2 cup (120g) butter, at room temperature
1/3 cup (65g) brown sugar
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1/4 tsp. salt
1.8 oz. (50g) pecans, finely chopped
14-15 pecans (whole)
(14–15 Cookies)
120g weiche Butter
65g brauner Zucker
1 TL Vanille Extrakt
130g Mehl (TYpe 405)
1/4 TL Salz
50g Pekannüsse, fein gehackt
14–15 Pekannüsse (ganz)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Chop the 1.8 oz./50g of pecans finely. Set aside.
2. Add the butter, brown sugar, and vanilla extract to a large bowl and mix several minutes until very light and fluffy. Combine flour and salt, add it to the bowl and mix in. Add the chopped pecans and fold in.
3. Use a small cookie scoop* and scoop dough out of the bowl and place it with some space in between on the baking sheet. Press a pecan into each dough portion and bake for about 16-18 minutes, or until the edges are slightly browned. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. If you could not get all cookies onto one baking sheet, repeat the process to bake more cookies.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die 50g Pekannüsse fein hacken und zur Seite stellen.
2. Butter, brauner Zucker und Vanille Extrakt in einer großen Schüssel einige Minuten hell und luftig aufschlagen. Das Mehl mit dem Salz vermischen, zur Schüssel dazugeben und nur kurz unterrühren. Die gehackten Pekannüsse dazugeben und unterheben.
3. Mit einem kleinen Cookie Scoop* Teigportionen mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Jeweils eine ganze Pekannuss in den Teig drücken und die Cookies dann für etwa 16-18 Minuten backen. Die Ränder dürfen ein wenig Farbe bekommen haben. Die Cookies aus dem Ofen nehmen und auf dem Blech einige Zeit abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Wer nicht alle Cookies auf ein Blech bekommen hat, kann jetzt den verbliebenen Teig verarbeiten und backen.
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Here is a version of the recipe you can print easily.
Print
Easy Peasy Pecan Sandies
- Prep Time: 00:10
- Cook Time: 00:18
- Total Time: 00:45
- Yield: 15 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
These delicious Pecan Sandies are super easy to prepare – we love to bake them all year round. These buttery crumbly cookies are simple but so good!
Ingredients
1/2 cup (120g) butter, at room temperature
1/3 cup (65g) brown sugar
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1/4 tsp. salt
1.8 oz. (50g) pecans, finely chopped
14-15 pecans (whole)
Instructions
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Chop the 1.8 oz./50g of pecans finely. Set aside.
2. Add the butter, brown sugar, and vanilla extract to a large bowl and mix several minutes until very light and fluffy. Combine flour and salt, add it to the bowl and mix in. Add the chopped pecans and fold in.
3. Use a small cookie scoop* and scoop dough out of the bowl and place it with some space in between on the baking sheet. Press a pecan into each dough portion and bake for about 16-18 minutes, or until the edges are slightly browned. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. If you could not get all cookies onto one baking sheet, repeat the process to bake more cookies.
Notes
Let the baking begin!
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