This recipe was in the December 2010 Southern Living, in the cookie exchange article they did. By the way, if you can get your hands on a copy of that issue, get it! There are so many great recipes in that issue.
Okie dokie, let me start by saying, this is a weird recipe and I always wonder if I'm doing it right. The "dough" comes out looking more like cornmeal and I add water, but we'll get to that part shortly.
You can either chop your own pecans or buy the ones already chopped up from the store. Either way, we are going to be toasting them in the oven. So go ahead and preheat your oven to 350ºF. Spread the chopped pecans out in a single layer on a baking sheet and pop that bad boy into the oven for about 7 minutes (you'll start to really notice the fragrance!).
While the pecans are toasting, I went ahead and started making the dough. Cream 2 sticks of softened butter with 1/2 cup of sugar at medium speed using an electric mixer.
I've done this using my hand mixer before, but I couldn't pass up the opportunity to use my NEW Kitchen Aid Stand-Up Mixer!! It's so cool!
Mix the butter and sugar together until fluffy and then gradually add the flour, mixing until just blended.
After all the flour has been incorporated, add the pecans and vanilla extract.
Now this is the point where I'm staring down into the mixing bowl, saying to myself "How is this dough? It's WAY too dry!" And this is also where I add approx. 3/4 cup of water. It makes the "dough" more dough-like and easier to roll into the logs from which you cut the cookies. It's probably cheating or something, but I don't care... it works!
Go ahead and preheat the oven again, but this time to only 325ºF. Ok, ss I was saying, next you will divide the dough in half, shaping each half into a log about 1 1/4 inches thick and about a foot long. Wrap the two logs in parchment and put into the fridge for about an hour.
After the logs of dough (that sounds really unappetizing! lol)...anyway, after you take them out of the fridge, slice them into 1/4 inch thick rounds and place on a parchment-lined baking sheet.
Place them in the oven for 20-30 minutes. The original recipe calls for only baking them 18-20 minutes, but if you cut them a little thicker like I tend to, they will take longer to cook. Just keep an eye on them until they turn to a satisfactory golden.
If you don't feel like making the cookies now, the dough will keep for up to 2 months in the freezer! So there we go: quick and dirty pecan sandies! Enjoy!
**UPDATE: These cookies are WA-HEY! better the following day. Last night I ate a few that were still warm and I have to be honest, I thought they were kinda gross and became disappointed. But this morning while heating up my leftover spaghetti that I was having for brunch (hey, it isn't ALWAYS Commander's Palace over here, as much as I may make it look that way.) ...ok so while waiting on the microwave, I ate a couple this morning and was so very pleasantly surprised to find out that they were indeed...perfect! YAY ME! So go ahead and make this recipe until you can't stand the thought anymore because they are that awesome.**
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Southern Living's Pecan Sandies
INGREDIENTS:
1/2 cup finely chopped pecans
2 sticks butter, softened
1/2 cup sugar
2 1/2 cups all-purpose flour
1 tsp. vanilla extract
Parchment paper
INSTRUCTIONS:
Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 6-8 minutes. Stir halfway through.
Cream butter and sugar together with an electric mixer until fluffy. Gradually add flour, beating just until blended. Stir in pecans and vanilla extract.
Divide dough in half, and shape each portion into 2 (1 1/4 inch thick) logs (about 12 inches long). Wrap in parchment, cover and chill for 1 hour or until firm.
Preheat oven to 325º. Cut logs into 1/4 inch thick rounds and place 1/2 an inch a part on a a parchment-lined baking sheet.
Bake at 325º for 20-30 minutes (depending on thickness) or until light golden in color. Let cool on baking sheets for 5 minutes, then move to wire cooling racks and let cookies completely cool.
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