From the Kitchen of One Perfect Bite...I had some young helpers today and thought making cookies would help keep them engaged and happy. It was an uplanned visit so I had to make do with the ingredients I had in the pantry, and I was pretty limited in what I had on hand. Without chocolate chips or peanut butter, I decided Sandies would be the easiest thing for them to make successfully. Because they were so young, I needed a recipe just as simple as the cookies. You know the kind, I'm sure. Ingredients were chopped and measured before they began their work so all they needed to do was mix and shape the cookies. They did really well. As you know, Sandies are a buttery cookie whose flavor comes from pecans, and like all nutty cookies, these taste better the day after thy are made. If you don't yet have a favorite recipe for Sandies, I hope you will give this one a try. Here is how the cookies are made.
Pecan Sandies...from the kitchen of One Perfect Bite courtesy of Chowhound
2 cups all-purpose flour
1/2 teaspoon fine salt
1/8 teaspoon baking soda
12 tablespoons unsalted butter (1-1/2 sticks), at room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons water
1-1/4 cups pecans (about 5 ounces), toasted and coarsely chopped
1) Heat oven to 325 degrees F.and arrange racks to divide oven into thirds.
2) Whisk flour, salt, and baking soda together in a medium bowl until aerated and combined. Set aside.
3) Place butter and sugar in bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until lightened in color and fluffy, about 3 minutes. Stop mixer and scrape down sides of the bowl and paddle with a rubber spatula. Add egg, vanilla, and water, return mixer to medium speed, and beat until incorporated, about 1 minute (mixture will look curdled).
4) Reduce mixer speed to low and slowly add flour mixture until just combined. Stop mixer and scrape down sides of bowl and paddle with a rubber spatula. Return mixer to low speed, add pecans, and mix until just combined.
5) Form dough into 1-inch balls and place them on 2 ungreased baking sheets, spacing them about 1-1/2 inches apart (about 22 per sheet). Using your hands, gently flatten balls into disks about 1/4-inch thick and 1-1/2 inches wide. (Cookies will not spread while they bake, so they can be fairly close to each other.)
6) Place both sheets in oven and bake for 10 minutes. Rotate sheets from front to back and top to bottom and bake until edges of cookies are just starting to brown, about 10 to 12 minutes more.
7) Using a flat spatula, transfer cookies to a wire rack to cool completely, about 15 minutes. Store at room temperature in an airtight container for up to 3 days.
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