Growing up it seemed like my dad would always have a package of those Keebler Pecan Sandies at the house. They were ok, I guess, but you had to practically pull out a microscope to find any pecans in them. (No offense to the Keebler Corporation, of course!) I saw these in the April issue of Martha Stewart's Everyday Food magazine and decided to make them as a surprise for my dad. A little friendly competition between those Keebler Elves and Martha Stewart, if you will.
The Martha Stewart recipe was really easy to follow - not many ingredients and they were a cinch to roll into balls. I was concerned about my brown sugar when I opened the bag and found it nearly rock hard. A quick Google search revealed that you can place a damp paper towel inside the bag, seal it up and microwave it for a minute or so. This worked really well! These cookies baked up really evenly and held together perfectly.
So, who's cookie will reign as pecan sandie champion? Sorry, Keebler... Martha Stewart rocked this competition... and easily I might add. These cookies are awesome with their big chunks of pecan goodness. You can really taste the butter in them, so be sure to use the real thing. I had one soon after they came out of the oven and then another when taking photos of them. It's hard not to do that! The rest are packed up and ready to go down to my dad. Hope he likes them as much as I do.
Pecan Sandies
Martha Stewart Everyday Food Magazine and Online
Makes 18
Ingredients
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/2 cup packed light-brown sugar
* 1 1/2 teaspoons pure vanilla extract
* 1/4 teaspoon salt
* 1 cup all-purpose flour (spooned and leveled)
* 1 cup pecans, coarsely chopped
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
2. Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
3. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. (To store, keep in an airtight container, up to 5 days.)
Nutritional Information (from Everyday Food Magazine)
per cookie
135 cal
9.4 g fat (3.6 g sat fat)
12.1 g carb
0.8 g fiber
1.3 g protein
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8 comments:
These pecan sandies sound great. I love that the pecans are visible and prominent in the cookie!! That's exactly how it should be. How delicious!
These sound great and now I know what to do with a bag of pecans.
These look so DAMN good!! I love Pecan Sandies and lucky for me I have all that I need to make these yummies in the pantry!!
omg your photos are amazing!! i love the kitty!
Love the food on your blog, great pictures also. This looks so delicious.
Thanks everyone! These ended up being a big hit with the family--my dad promptly ordered another dozen of them. They're probably one of the best cookie recipes I've tried yet.
pecan sandies are my dad's favorite too! my mom would always bake chip cookies but he called the sandies his "eating cookies." i will have to try this recipe for him.
yum yum yum! these look fab! I'm taking part in a cookie bake-off at work tomorrow and I think these will hit the spot. I might just throw in some choc chips too to appease the masses.. :)
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