Pecan Sandies

This recipe can be found on our bags of Unbleached White Fine Pastry Flour.

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Servings 32servings
Prep Time 10minutes
Cook Time 22 - 25minutes
Passive Time 1hour
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 32servings
Prep Time 10minutes
Cook Time 22 - 25minutes
Passive Time 1hour
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Process 1-1/2 cups pecans and sugars in a 10 – 12 cup food processor for ten 2-second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about ten 2-second pulses. Add egg yolk and process until dough forms into a ball.
  2. Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour.
  3. Preheat oven to 325ºF. Grease two baking sheets. Unwrap dough and cut into 1/4-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely.
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