Friday, August 24, 2012

Pecan Sandies ~ Get an Upgrade!

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Will loves a full cookie jar . . . and one of his favorite "jar fillers" is the buttery, nutty, crunchy, perfect-for-milk-dunking ~ Pecan Sandie!

The last two cookie recipes I've made for Will have been refrigerator cookies. I love making up a couple rolls of these because I can bake up a pan of them whenever we want a warm batch of cookies! Our home is filled with the warm nutty smell that comes from fresh baked cookies . . . not once, but 4 times!

This cookie recipe was adapted from a cookbook I purchased when Will and I were still high school sweethearts! It's called Better Homes and Gardens COOKIES AND CANDIES, and a lot of our family favorites are found in the pages of this book!

Pecan Sandies served on my antique German tea trivet.

Bake-when-you-please refrigerator cookies ~ rich and lemon-y

3/4 cup butter, room temperature

1 cup cane sugar

1 egg (I used 2 peewee eggs from Cricket our grey Bantam Silkie)

1 teaspoon finely grated lemon peel (my lemon's peel is still green)

1 tablespoon lemon juice

1 teaspoon pure vanilla

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup finely chopped pecans

  • Thoroughly cream butter and sugar, by hand or with a mixer.
  • Add egg, lemon peel, juice and vanilla; beat well (the original recipe did not call for vanilla and it was sorely missing in this batch of cookies).
  • In a separate bowl whisk together flour, baking powder, and salt.
  • Add dry ingredients to creamed mixture, mixing well.
  • Stir in finely chopped pecans.
  • Divide dough in half and shape into 2 rolls, 2-inches in diameter.
  • Wrap cookie rolls in two layers of plastic wrap.
  • Chill dough thoroughly, about 2 hours. Dough may be frozen or will keep for up to a week in the fridg.
  • When you are ready to bake ~ Preheat oven 325F.
  • Slice cookies 1/2-inch thick and place on ungreased or parchment-lined cookie sheet.
  • Bake for 12 minutes; flip over and bake for an additional 1 minute (this will give your cookies the crunchiness of store-bought Pecan Sandies.
  • Transfer cookies to a wire rack; allowing cookies time to thoroughly cool for that perfect crunchy-crumb!
  • Makes 4 dozen + cookies.

Butter and sugar creamed; eggs and flavorings added and creamed.

Whisk dry ingredients together. Add dry ingredients into creamed mixture and mix well.

Stir pecans into cookie dough.

Form two rolls 2-inches in diameter; double-wrap in plastic wrap and chill for 2 hours.

Ready for the oven!

These sturdy cookies are perfect for packing in school lunches or as surprise snack for your kids, when they get home from school! And don't forget that special "Someone" in your life . . . Mine loves homemade cookies, especially Pecan Sandies . . . Over at Julie's!!!

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