Sour Cream Pecan Sandies 

How do you write about a recipe that you followed to the letter that totally did not work? Sorry to say, this is one of those. And I know, given scientific method, I should do this again, but I will not throw good pecans after bad. Will not do it.

I will tell you what I said to a friend yesterday, “these would be communion wafers except that I put raw sugar on top.” And still they tasted like nothing. So sad. It might be that I have tried my total best pecan sandies recipe recently, and then another recipe that looked pretty good, it really was, but no where near as good as the original from Food & Wine.

There is an ease and simplicity that somehow defies logic for the Food & Wine Pecan Sandies recipe that I cannot praise enough. And to top if off this sour cream pecan sandie involves the step of rolling out the dough and using cookie cutters. Blech.

There are no pictures because there do not to need to be any. Harsh, but true.

1/2 pecan pieces
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
8 Tbs (1 stick) unsalted butter, room temperature
1/3 cup shortening
3/4 cup sugar
1 large egg, room temperature
1/3 cup sour cream, room temperature
1 tsp vanilla

Grind pecans in the food processor. Sift together flour, baking powder, and salt over a piece of waxed paper. Whisk in pecans.

Cream together butter and shortening in the bowl of a stand mixer. Add sugar and beat until fluffy. Add egg, sour cream, and vanilla and mix until combined. Add in flour mixture and mix until just combined.

Divide dough in half and shape into disks, wrap in cling film. Chill dough for at least 3 hours or overnight.

Preheat oven to 375 degrees. Line baking sheet with parchment. Roll dough to 1/8 inch thick on a lightly floured surface. Turn dough a quarter turn, using flour as needed until 1/8 inch. Dough is sticky, but use a light hand with the flour. Cut dough with your favorite cookie cutters. Place on parchment lined baking sheet.

Bake for 7 – 9 minutes until the edges are golden brown. Cool on baking sheet for a couple of minutes. Transfer to a wire rack to cool.


I normally attribute the source but will refrain this time. Just make these pecan sandies instead.

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