Indulge in Homemade Bliss with Pecan Sandies: A Delightfully Crumbly Treat for Any Occasion
Prepare to embark on a journey of buttery, nutty goodness with our Homemade Pecan Sandies! These delectable cookies, also known as Mexican Wedding Cookies or Snowball Cookies, are beloved for their delicate texture and rich flavor. Made with a generous amount of pecans and a hint of vanilla, each bite is a delightful combination of crumbly goodness and nutty sweetness. Whether enjoyed with a cup of tea or shared with friends and family, Pecan Sandies are sure to become a staple in your baking repertoire. Join us as we explore the art of making these irresistible treats from scratch and elevate your cookie game to new heights.
Ingredients:
- 2 sticks unsalted butter (1/2 lb., softened)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup confectioner’s sugar (sifted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (500 grams)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups pecans, chopped
- 1/2 cup granulated sugar (for decoration)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and confectioner’s sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Fold in the chopped pecans until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, portion the dough into balls and place them on the prepared baking sheet, leaving space between each cookie.
- Flatten each cookie slightly with the palm of your hand and sprinkle the tops with granulated sugar for decoration.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook Notes and Variations:
- For extra flavor, toast the pecans before chopping them and adding them to the dough. Simply spread the pecans on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Experiment with different types of nuts such as walnuts, almonds, or hazelnuts for unique flavor variations.
- Add a pinch of cinnamon or nutmeg to the dough for a warm and aromatic twist on this classic recipe.
- Dust the cooled cookies with powdered sugar for an extra touch of sweetness and a festive appearance.
Keto and Low Carb Versions:
- To make a keto-friendly version of Pecan Sandies, substitute almond flour or coconut flour for the all-purpose flour and use a low-carb sweetener such as erythritol or stevia in place of granulated sugar and confectioner’s sugar.
- Replace the vegetable oil with melted coconut oil or butter for a richer flavor and lower carb content.
- Reduce the amount of sugar used for decoration or omit it altogether for a low-carb option.
In conclusion, Homemade Pecan Sandies are a delightful treat that combines the richness of butter, the crunch of pecans, and the sweetness of sugar in every bite. Whether enjoyed as an afternoon snack or served at holiday gatherings, these crumbly cookies are sure to bring joy to your taste buds and warmth to your heart. So, gather your ingredients, preheat your oven, and get ready to experience the irresistible charm of Pecan Sandies firsthand.
Frequently Asked Questions (FAQs): Q: Can I use salted butter instead of unsalted butter? A: Yes, you can use salted butter, but be sure to reduce the amount of salt added to the dough accordingly to avoid oversalting.
Q: How should I store Pecan Sandies? A: Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a freezer-safe container for up to three months.
Q: Can I make the dough ahead of time and refrigerate it? A: Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Let the dough come to room temperature before shaping and baking the cookies.
Q: Can I substitute other nuts for pecans in this recipe? A: Absolutely! Feel free to use your favorite nuts such as walnuts, almonds, or hazelnuts in place of pecans for a delicious variation on this classic cookie.
Q: Can I make these cookies without eggs? A: While eggs contribute to the texture and structure of the cookies, you can try using a commercial egg replacer or a flaxseed egg as a substitute for eggs if needed. Keep in mind that the texture and flavor may vary slightly.
