I LOVE Sandies. Pecan Sandies in particular. I love how they melt in your mouth, so buttery and delicious. I buy them every time they are on sale at the grocery store. They are my absolute favorite cookie, I once ate a whole line of them out of the box in one sitting (and felt very sick afterwards.).
But I have never made them myself, until now. I’d always kind of avoided them, refrigerator cookies and I don’t always see eye to eye. I want them to be easy to roll out, they refuse. That’s why I stick with chocolate chip.
I was browsing through the recipes on Smitten Kitchen the other day and these caught my eye. Why pay 4+ bucks a pack when you can make them yourself?
I’m SO glad I did. These are so easy to make, and so delicious. When the pecans came out of the oven, I knew they were going to be good. You’ll be knocked over by how good it smells, all warm and toasty. The first time I made them I rolled them out to thin, they fell apart when you tried to pick them up. The second time I rolled them out a little too thick. Maybe the third time will be the charm. But no matter what, they were delicious.
Adapted from Last Course via Smitten Kitchen
1 cup pecans
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2/3 cup confectioners’ sugar
2 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons turbinado (raw) sugar
Preheat the oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.
In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.
Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups of flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
Preheat the oven to 325 degrees F. Roll the dough between two sheets of wax paper to 3/16 inch thick (a rectangle approximately 10 x 14 inches). Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles (I skipped the last cut into triangles). Sprinkle the cookies with the turbinado sugar. Place them 1 inch apart on ungreased cookie sheets (do not reroll the scraps). Prick the cookies with a fork and bake until pale golden all over, about 10 to 12 minutes. Cool on a wire rack.