Pecan Shortbread Cookie Bars
Pecan Shortbread Cookies are shortbread bars with toasted pecans - bake them soft or crunchy to your liking!
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1 ½ cups (245g) chopped pecans
1 cup (227g) unsalted butter, softened
⅔ cup (134g) granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon (8 g) cornstarch
2 cups (248g) all-purpose flour
Instructions
Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
Place pecans in a small frying pan and heat over medium low heat, stirring often, until toasted, about 3-5 minutes. Don’t walk away or they’ll burn – as soon as you smell them they’re done. Remove from pan to a plate to cool completely.
Cream butter and sugar in a large bowl with an electric mixer. Mix in vanilla, salt, then cornstarch. Slowly mix in flour until combined, then stir in toasted pecans.
Press dough into a thin layer in prepared pan. Bake for 25-30 minutes for soft-baked or up to 35 minutes for crunchy.
Cool completely before slicing into bars. Store in an airtight container for up to 4 days or freeze for up to 3 months.
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No-Butter Pecan Sandies Cookie Recipe for the Self Delusional
Try this no-butter pecan sandies cookie recipe. I substitute safflower oil for the butter in these pecan sandies. I also toast my pecans before chopping the nuts up to add into the cookie dough. You can find the entire written pecan sandies recipe here
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Ingredients for Pecan Sandies Recipe
1 EGG beaten
½ cup Safflower OIL
2 tsp VANILLA EXTRACT
1 cup SUGAR
2 cups ALL PURPOSE FLOUR
1 cup chopped PECANS
Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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Easy Pecan Sandies (Mexican Wedding Cookies)
Pecan Sandies are a super easy, must make for the holidays and require only a few ingredients. They are also known as Mexican wedding cookies. No matter what you call them they are simply delicious!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 cup butter
• 1/3 cup granulated sugar
• 2 teaspoons water
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 3 tablespoons powdered sugar, for rolling
✅Instructions
00:00:48 - What pecan sandies dough should look like
1️⃣ 00:00:11 - In a large mixing bowl, cream together butter and sugar until fluffy. Beat in water and vanilla.
2️⃣ 00:00:41 - Stir in flour and pecans until well combined. Shape dough into 1-inch balls. Place at least 2 inches apart onto two lightly greased or parchment-lined baking sheets.
3️⃣ 00:01:19 - Place shaped cookies into the fridge for 30 minutes while the oven preheats to 325 degrees Fahrenheit.
4️⃣ 00:01:49 - Bake in the preheated oven for 18 to 20 minutes until lightly golden. Remove from oven and let cool completely on the baking sheet.
5️⃣ 00:02:04 - Roll cooled cookies in powdered sugar*. Store in an airtight container.
NOTES
*One alternative is to roll your cookies in powdered sugar while still warm. The powdered sugar will melt slightly and create a different effect on the cookie. Try both and see which you like best! Either way is delicious.
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How to make Toffee Almond Sandies
These melt in your mouth almond toffee shortbread cookies are delightful! They are a perfect accompaniment for tea or coffee: An instant hit for a cookie exchange.
1 C softened butter
1 C oil
1 C sugar
1C powdered sugar
2 eggs
1 tsp almond extract
splash of vanilla
4 1/2 C flour
1 tsp soda
1 tsp cream of tartar
1 tsp salt
2 C sliced almonds
1 bag toffee bits
cream butter and sugar, add extracts and dry ingredients. Scoop onto cookie sheets and bake at 350° for 10-12 minutes. Let set before removing from baking sheet. Store in air tight container or freezer.
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Toffee Almond Sandies: A Soft, Shortbread Sugar Cookie
Toffee Almond Sandies are one of my favorite cookies. They are light and buttery, with a bit of a crunch from the almonds. The toffee bits provide an enjoyable caramel taste. I’m sure you’ll enjoy these cookies as much as I do.
INGREDIENTS:
1 C butter, soften
1 C canola or vegetable oil
1 C sugar,
1 C powdered sugar
2 eggs
1 tsp. vanilla extract or almond extract
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
1 1/4 C sliced almonds or chopped almonds
1 ten-ounce package of English toffee chips
DIRECTIONS:
In a large bowl, cream together, butter, oil, and sugars. Add eggs one at a time, beating well after each addition. Beat in extract. Gradually add flour, baking soda, cream of tartar, and salt. Stir and almonds and toffee bits by hand.
Chill batter for 30 minutes or more.
Drop by poonful 2 inches apart on a baking sheet. Bake at 350° for 10 to 12 minutes or until golden brown. Removed wire racks or brown paper bags to completely.
CHECKOUT THESE GREAT COOKIE AND BAR RECIPES BY THYME TO COOK WITH SUSAN BECK:
Chocolate Chip Cookies
Monster Cookie Bars
Chocolate Covered Raisin Bars
Buckeye Cookies ( Chocolate and Peanut Butter
HERE ARE SOME GREAT PRODUCTS YOU MIGHT BE INTERESTED IN USING:
Taste of Home Cookies and Bars cookbook
Reynolds Kitchen Cookie Baking Sheets, Precut Parchment Paper
Cuisinart Nut Chopper
Heath Toffee Bits for Baking
KitchenAide Stand Mixer
KitchenAide Flex Edge Paddle Beater Attachment
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#cookies
#ThymeToCook
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