Pecan Pie Cookies

It is a well-known fact that I will try any kind of “pecan pie” anything. Pecan pie muffins – so there. Pecan pie cookies, hell, even pecan sandies ^ of all sorts of varieties. I just cannot help myself. I am not a huge ice cream person, but the one thing in the ice cream world I do love is butter pecan ice cream, as long as the pecans have a bit of salt on them. dd_1798

If I were not so cheap, I would buy an ice cream machine and figure out how to make the best butter pecan ice cream, but then I might just end up being as big as a house and that serves one well in the grand scheme of things.

So here we have a new pecan pie cookie. One I really like. I also make my pecan pie muffins the same week – do we see a theme? Yep.

1 cup packed brown sugar
3/4 (12 Tbs) cup unsalted butter, softened
1  large egg, room temperature
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp salt

Filling
1 cup chopped pecans (Renfroes *)
1/2 cup packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in bowl. Beat at medium speed until creamy. Sift together flour,  baking powder, and salt and beat in at low speed until well mixed. Chill 2 hours.

Shape dough into 1 1/4-inch balls. Place 2 inches apart onto parchment-lined baking sheet. Make indentation in each cookie with a measuring teaspoon; rotate to hollow out slightly

Combine all filling ingredients in bowl; fill each cookie with 1 rounded teaspoon filling. Bake 8-12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.

Source: Modified from Land o’ Lakes

* Having local fresh pecans is just an absolute joy. I guess simple things make me happy.

^Make these. No really, do this.

Butter / Egg Usage – November 2016

4 November 2016 –  Walnut Tartlets – 16 Tbs (8 for crust / 8 for filling) / 1 large egg

4 November 2016 – Sour Cream Pecan Sandies – 8 Tbs / 1 large egg

4 November 2016 – Keebler’s Pecan Sandies – 8 Tbs / 1 large egg

12 November 2016 – Lemon Buttermilk Cupcakes – 1 large eggdd_1645

13 November 2016 – Parmesan Walnut Crackers –  8 Tbs

18 November 2016 – Nut Tassie Dough – 16 Tbs

18 November 2016 – Lemon White Chocolate Chip Cookies – 16 Tbs / 2 large eggs

23 November 2016 – Cornbread for Dressing, two pans – 2 eggs

23 November 2016 – Sugar Cookies with Hershey’s Kiss – 8 Tbs / 1 large egg

23 November 2016 – Butter Crust – 5  1/3 Tbs butter

23 November 2016 – Old-Fashioned Pecan Pie – 4 Tbs / 6 large eggs (yolks only)

23 November 2016 – Sunday Sweet Potatoes – 5 1/3 Tbs / 2 large eggs / 4 Tbs

24 November 2016 – Cornbread Dressing – 3 Tbs / 2 large eggs

25 November 2016 – Lemon Bars – 8 Tbs / 5 large eggs

 

114.9 Tbs butter = 14.3625 sticks = 57.45 ozs = 3.59 pounds

7 eggs

 

Butter / Egg Usage – October 2016

1 October 2016 – Red Onion White Wine OJ Butter Sauce Pasta with spinach tortellini  – 4 Tbs

14 October 2016 – Ghirardelli Chocolate Chip Cookies – 16 Tbs / 2 large eggs

15 October 2016 – Buttermilk Blueberry Muffins – 5 1/2 Tbs / 2 large eggs

19 October 2016 – Shortbread – 16 Tbs

19 October 2016 – Best Oatmeal-Raisin Cookies – 12 Tbs / 1 large egg

25 October 2016 – Cheddar, Corn, and Sausage Muffins – 4 Tbs / 2 large eggsdd_1591

27 October 2016  – Lemon Bars – 16 Tbs butter / 5 large eggs

28 October 2016 – Pecan Sandies – 16 Tbs butter

28 October 2016 – Lemon Crisps– 8 Tbs butter / 1 large egg

97.5 Tbs = 12.1875 sticks = 48.75 ozs = 3.04 pounds 

13 eggs 

I will have to add this all up just to see where it gets me for this year. This is not a bad month after all. Might even make up for my crappy summer. But probably will not. 

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.

“Keebler’s” Pecan Sandies

dd_1625I totally have a soft spot for pecan sandies – always have had. Over a decade ago I started making them from scratch and have never looked back. I have several recipes I like but so far my first one has been my favorite one.

This is a new recipe to try and displace my current leader.

1/2 cup unsalted butter, softened
1/2 cup canola oil
1/2 cup sugar
1/2 cup confectioners’ sugar, sifted
1 large egg
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1 cup chopped pecans
Sugar for rolling

Sift together over waxed paper, flour, baking soda, cream of tartar,salt.

In the bowl of a stand mixer, cream together butter, canola oil, sugar, and confectioners’ sugar until smooth. Beat the egg in, then stir in vanilla.

Mix the flour mixture in the butter mixture. Mix in pecans. Chill for at least 20 minutes or overnight.

Preheat oven to 350 degrees. Roll dough into 1 inch balls and roll into sugar.  Place 2 inches apart on parchment lined baking sheet.

Bake 10 – 12 minutes or until edges are golden. Do not over bake. Cool on wire rack. Makes about 3 dozen.

~~ Now, can I compare this to the Keebler’s version of pecan sandies, probably not. That would involve buying cookies, and I just cannot rationalize doing that when there are so many more recipes to try. That said, these were good, but I still prefer my old reliable. Everyone else liked them though, so that is a good thing.

Source: http://buttercreambarbie.blogspot.com/

Pecan Sandies

D&D_9448

Pecan Sandies

When you have really great local pecans, as we do, well there is no excuse for not making pecan sandies. They are basically a shortbread – lots of butter and no eggs. The sweetness of the pecans really comes through and the crunch topping of sugar just seals the deal. I made these at the request of a friend that I was going to see for about a day in Tallahassee. She’s a huge chocolate fan, and I, am not. But she mentioned liking pecans and I just knew what I had to make. I had this recipe for years and sort of misplaced it, but thanks to the wonder that is google, I found it again a couple of years ago. It is truly amazing and really simple. Make it one day, let it refrigerate over night and bake the next day. Mine are never round.  None of my refrigerator cookies/crackers are. They are odd rectangular-ish things, but who cares? They taste great!

16 Tbs unsalted butter, room temperature
1/3 cup sugar, plus more for sprinkling
1/2 tsp salt
2 tsp vanilla extract
2 cups all purpose flour
1 1/2 cups pecans, coarsely chopped

In the bowl of a stand mixer, beat butter and 1/3 cup sugar and salt at medium speed until light and fluffy, about 3 minutes. Beat in vanilla, and in low speed, scraping down the bowl until the dough just comes together. Add the pecans and beat just until the are incorporated and lightly broken up. Divide dough in half and form into 2 inch thick logs and wrap in plastic and refrigerate overnight.
Preheat oven to 350 degrees. Line a baking sheet with parchment. Cut dough into 1/4 inch thick slices, arrange on baking sheet, and sprinkle with sugar.
Bake for 20 minutes or until lightly golden brown, turning half way through. Let cool on baking sheet for a few minutes and then transfer to rack to cool completely.

Source: Food & Wine via Angie Mosier with modifications.