Sunday, March 13, 2016

Homemade (Copycat) Pecan Sandies

I am a cookie monster but rarely buy cookies from the store shelf.  I much prefer homemade...and warm from the oven for best flavor!

I was so happy I tried this copycat version of a lightly and delicious cookie from the of the few that I really do love store-purchased...Pecan Sandies.

I have to say I think these taste as close to the real thing as possible....MMMM! I think the addition of powdered sugar does wonders for making a cookie divine.

If you're not wild about pecans, feel free to add your favorite nut.  I toasted mine before adding, but that's not necessary.

Hope you enjoy them soon. 


1/2 c. unsalted butter, softened
1/2 c. oil
1/2 c. white sugar, plus more for topping
1/2 c. powdered sugar
1 lg. egg
1 tsp. pure vanilla extract
2 c. all purpose flour
1 tsp. baking powder
3/4 tsp. salt
1 c. finely chopped pecans, toasted, optional

In large mixing bowl, cream butter, oil, white and powdered sugars together until smooth and blended.  Add egg and vanilla; beat until smooth, scraping down sides of bowl as needed. 

Sift flour, baking powder and salt into bowl and mix until blended. Stir in pecans, then cover and refrigerate dough for about 30 minutes. 
While dough is chilling, preheat oven to 375 and line a baking sheet with parchment paper. 

Scoop dough into 1'' balls and place on prepared cookie sheet at least 3" apart and press lightly until cookies are about 1/2'' thick. Sprinkle with a little white sugar if desired; bake 10 - 11 minutes or until tops of cookie start to look dry. 

Remove from oven; remove to wire rack; cool completely 

Yield: about 32 - 35 cookies

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               Meal Plan Monday
              Weekend Potluck

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