Ina Garten’s Pecan Sandies are made with toasted pecans, flour, salt, baking powder, butter, sugar, and vanilla extract creating a delicious sweet treat that takes just 40 minutes to be ready!
Try More Ina Garten Recipes:
? Why You’ll Love This Pecan Sandies Recipe:
- The rich, nutty flavor from toasted pecans.
- Buttery and crumbly texture.
- Simple ingredients and easy preparation.
- Perfect for any occasion, from afternoon snacks to holiday gatherings.
❓ What Is Ina Garten Pecan Sandies Recipe?
Ina Garten Pecan Sandies Recipe combines toasted pecans, flour, salt, baking powder, butter, sugar, and vanilla extract for a classic and irresistible cookie experience.
? Ina Garten Pecan Sandies Ingredients
- 1 cup pecan halves (4 ounces)
- 2 cups all-purpose flour, divided
- 3/4 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 pound (2 sticks) butter, at room temp
- 1/2 cup demerara or turbinado sugar
- 2 teaspoons pure vanilla extract
- 24 whole pecan halves
? How To Make Ina Garten Pecan Sandies
- Set the oven up to 350 degrees Fahrenheit. Bake the 1 cup of pecan halves on a sheet pan until toasted, for 5 to 10 minutes. Put aside to cool.
- In a food processor fitted with a steel blade, combine the cooled pecans with 1/4 cup of flour and pulse until the nuts are finely crushed.
- Add the remaining 1 3/4 cups of flour, salt, and baking powder to the mixture in a medium bowl. Mix thoroughly.
- Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment for 2 minutes on medium speed, or until the mixture is light and fluffy.
- Combine the flour and vanilla extract in a slow-speed mixer until a dough forms.
- Shape the batter into balls around 1 inch in diameter (or one ounce on a scale), and roll them in your hands or use a tiny ice cream scoop.
- Arrange the balls on parchment-lined baking sheets, leaving a space of one inch between each. Set a pecan half in the middle of each ball and press it halfway into the cookie.
- Bake the cookies for 20 to 25 minutes, or until they begin to take on a golden brown color around the edges. Allow to cool for 5 minutes then transfer to a wire rack and let to cool entirely.
? Recipe Tips
- Ensure pecans are thoroughly toasted for maximum flavor.
- Chill dough if it becomes too soft to handle.
- Use a small ice cream scoop for uniform cookie size.
- Press pecan halves gently into the cookies before baking for an attractive finish.
? What To Serve With Pecan Sandies?
Serve Pecan Sandies with a hot cup of coffee or Autumn Sangria, a scoop of Cream Cheese Frosting, a dollop of Whipped Cream, or drizzle with caramel sauce.
? How To Store Leftovers Pecan Sandies?
- At Room Temperature: Keep leftover pecan sandies in a cake keeper for up to 1 week.
- In The Fridge: Leftover pecan sandies can be refrigerated in a sealed container for up to 2 weeks.
- In The Freezer: Freeze leftover pecan sandies in a freezer bag for up to 3 months.
? How To Reheat Leftovers Pecan Sandies?
- On The Oven: Preheat oven to 350°F then arrange leftover pecan sandies on a baking sheet and heat for 3 to 5 minutes until warmed through.
- In The Microwave: Heat leftover pecan sandies on a microwave-safe plate for 10 to 15 seconds until warmed.
FAQs
What do pecan sandies taste like?
Pecan Sandies boast a rich, buttery flavor with a delightful crunch from toasted pecans, creating a nutty and satisfying treat.
What’s the difference between pecan sandies and shortbread?
Pecan Sandies, akin to shortbread, feature a buttery texture with finely chopped pecans, adding a distinct nuttiness to the flavor profile.
Why are my pecan sandies so crumbly?
The crumbly texture of pecan sandies is intentional, achieved by the high butter content and minimal moisture in the dough.
How do I know when my pecan sandies are done baking?
When the edges of your Pecan Sandies turn golden brown and they’re firm yet slightly soft at the center, they’re done.
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Ina Garten Pecan Sandies Nutrition Facts
Amount Per Serving
- Calories 170
- Total Fat 10g
- Saturated Fat 3g
- Cholesterol 5mg
- Sodium 110mg
- Potassium 20mg
- Total Carbohydrate 19g
- Dietary Fiber 0g
- Sugar 7g
- Protein 1g
Ina Garten Pecan Sandies
Description
Ina Garten’s Pecan Sandies are made with toasted pecans, flour, salt, baking powder, butter, sugar, and vanilla extract creating a delicious sweet treat that takes just 40 minutes to be ready!
Ingredients
Instructions
- Set the oven up to 350 degrees Fahrenheit. Bake the 1 cup of pecan halves on a sheet pan until toasted, for 5 to 10 minutes. Put aside to cool.
- In a food processor fitted with a steel blade, combine the cooled pecans with 1/4 cup of flour and pulse until the nuts are finely crushed.
- Add the remaining 1 3/4 cups of flour, salt, and baking powder to the mixture in a medium bowl. Mix thoroughly.
- Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment for 2 minutes on medium speed, or until the mixture is light and fluffy.
- Combine the flour and vanilla extract in a slow-speed mixer until a dough forms.
- Shape the batter into balls around 1 inch in diameter (or one ounce on a scale), and roll them in your hands or use a tiny ice cream scoop.
- Arrange the balls on parchment-lined baking sheets, leaving a space of one inch between each. Set a pecan half in the middle of each ball and press it halfway into the cookie.
- Bake the cookies for 20 to 25 minutes, or until they begin to take on a golden brown color around the edges. Allow to cool for 5 minutes then transfer to a wire rack and let to cool entirely.
Notes
- Ensure pecans are thoroughly toasted for maximum flavor.
Chill dough if it becomes too soft to handle.
Use a small ice cream scoop for uniform cookie size.
Press pecan halves gently into the cookies before baking for an attractive finish.