How To make Almond Sandies
1 cup butter or margarine -- softened
1 cup sugar
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup slivered almonds
In a mixing bowl, cream butter and sugar. Add extract; mix well. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 300 degrees for 22-24 minutes or until lightly browned. Cool 1-2
How To make Almond Sandies's Videos
The most POPULAR keto cookies! | Butter Pecan | Egg-Free
Crispy and delicious, these keto butter pecan cookies are one of my most popular keto dessert recipes. They’re so buttery and sweet, and so easy to make. And they’re egg free!
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Pecan Shortbread Cookies
New Orleans native Charlie Andrews demonstrates how to make Pecan shortbread cookies. Shortbread is a type of biscuit that originated in Scotland, and it consists of flour, butter, sugar and salt. Extra additions like flavorings, spices and nuts like pecans can be added. This recipe makes 12 cookies. It's simple, flavorful, perfect for Holidays like Christmas and Easter and it is absolutely delicious. Hope you all will give this classic holiday cookie recipe a try.
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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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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Crescent Pecan Cookies - mysweetambitions
ingredients
1 cup room temperature butter
1 1/2 cups pecan toasted and crushed into crumbs
2 cups flour
1/2 cup powdered sugar
1 1/2 tsp vanilla
1/2 tsp almond extract
1 1/2 cups powdered sugar for coating
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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Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
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