This pecan sandies recipe is great for the holidays, or any time you're craving a sweet snack. Dress up your pecan sandies cookies by rolling each ball of dough through coarse sugar before baking—it'll add a gorgeous shimmer to each cookie.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Position a rack in upper third of oven; preheat to 350°F. Grease baking sheets or line with parchment; set aside.

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  • In a medium heavy saucepan bring butter to boiling over medium heat (it will be foamy). Adjust heat so it bubbles gently. Cook, stirring the bottom frequently, until fragrant and golden, about 6 to 8 minutes. Watch carefully to avoid burning. Stir in chopped pecans (it's normal for mixture to foam up). Return to a gentle boil. Cook, watching carefully, for 1 to 2 minutes (if pecans begin to darken, immediately remove pan from heat). Transfer butter-pecan mixture to a large bowl. Cool about 15 minutes.

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  • Stir powdered sugar, brown sugar, 3 tablespoons half-and-half, vanilla, and salt into the cooled butter-pecan mixture until smoothly incorporated. Stir in flour until fully incorporated. If mixture is crumbly, work in additional half-and-half until it holds together, but is not wet. If mixture is wet, let stand for 5 to 10 minutes more.

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  • Divide dough into thirds. Divide each third into 12 equal balls. Roll each bowl in coarse sugar, if desired. Place balls about 2 1/2 inches apart on prepared baking sheets; press a pecan half firmly into each. if edges of the rounds crack, just push back together.

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  • Bake one baking sheet at a time for 10 to 13 minutes or until cookies are just beginning to brown. Rotate baking sheet from front to back about halfway through.

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  • Transfer baking sheet to a wire rack. Let cool 5 minutes to firm up. Using a wide spatula, transfer cookies to wire rack. Brush pecans on top with molasses or maple syrup, if desired. Cool completely.

Tips

Store at room temperature up to 10 days.Freeze up to 2 moths.

Nutrition Facts

117 calories; 8 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 14 mg cholesterol; 34 mg sodium. 30 mg potassium; 10 g carbohydrates; 1 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews (3)

24 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
12/29/2015
Good, but I was hoping for more browned butter taste.  I made some Maple Sugar Cookies so skipped the maple syrup/sugar coating on these but will try it next time.
Rating: Unrated
11/19/2013
I meant to give this recipe 5 stars, but it won't let me change it.
Rating: Unrated
11/19/2013
These cookies are amazing. Browning the butter gives delicious flavor. Five stars aren't enough!! This is a keeper!
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