Saturday, May 30, 2015

Pecan Sandies

Since we moved, both Bruce and I have inexplicably been craving Pecan Sandies...completely independent of one another.  It wasn't until we were unpacking the last of the kitchen items that Bruce let out a sigh and said,

"Do you know what I could eat a million of, and have been really wanting recently?"

"What's that?"

"Pecan Sandies..."

"Seriously?!  Me too!"

Yeah, pretty sure we're made for each other.

Growing up, my grandparents on my dad's side lived in a city called Sandy, and I always thought that you could only get Pecan Sandies from there (kid logic...), but I am so glad that that is definitely not the case!

Pecan Sandies were made and devoured in record time!  And you can make them too!

Pecan Sandies


3/4 c. salted butter (softened)
1/2 c. sugar
1 egg (room temperature)
1 1/2 tsp vanilla
1 1/2 tsp water
2 c. flour
1/2 tsp salt
1/8 tsp baking soda
1 1/2 c. chopped pecans


Preheat oven to 325.

In a stand mixer, cream together the butter and sugar until light and fluffy.  Add the egg, vanilla and water until well incorporated and smooth.  Stir in the flour, salt and baking powder until a soft dough is formed.  Mix in the pecans until well distributed.

Form dough into 1 inch balls and place on 2 silpat lined baking sheets.  Press the balls down evenly until they are 1/4" thick disks.

Bake both sheets in the oven (space the racks evenly, dividing the oven into thirds), rotating top to bottom and front to back halfway through baking.  Bake 10-12 minutes.


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