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–+ servings

Toasted Pecan Sandies Recipe

These Toasted Pecan Sandies are NUTS! Lol.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Resting TIme 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 20 cookies

Ingredients
  

  • 1 cup chopped pecans
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ½ tsp kosher salt
  • ⅛ tsp cinnamon
  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • ¼ cup light brown sugar, packed
  • ¼ cup granulated white sugar, plus more for coating
  • ½ cup powdered sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • gel food dye (if using)

Instructions
 

  • Preheat oven to 350°F.
  • Spread chopped pecans evenly on a baking sheet and bake for 5-7 minutes. Careful not to burn! Allow to cool completely before adding to cookie batter.
  • In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, cream together butter, veg oil, brown sugar, white sugar, and powdered sugar. Whip it. Whip it real good.
  • Beat in egg, vanilla, and food dye, if using.
  • Add in half of the dry ingredients, incorporating completely. Then, add other half.
  • Lastly, add your toasted nuts and mix until evenly distributed throughout the dough.
  • Allow dough to rest in the fridge for 30 minutes. This will make it easier to work with and really get those dry ingredients activated!
  • Preheat oven to 375°F and fill a little bowl with some white sugar.
  • Line a baking sheet with parchment paper.
  • Roll dough into roughly golf ball-sized balls. It's more like compressing it into a ball rather than rolling, cause this dough falls apart easily. Some would say that's the way the cookie crumbles. WAYO!!!
  • Flatten balls a little bit so that they more resemble a fat little hockey puck. This is because they don't spread much in the oven, so I prefer this shape before they go in.
  • Roll your chode hockey pucks individually in the sugar to coat.
  • Bake cookies for 12 minutes. Allow to cool on baking sheet for at least 5 minutes before transferring to a cooling rack.
  • Best served completely cooled for maximum textural effect. Dip in some cold milk for some amazing Sandy Dunkans ;)

Notes

1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable! 
2.) If I’m just baking them for my boo and me, I bake off a baking sheet worth of cookies. Then, while that batch is in the oven, I form the rest of the cookies and assemble the them onto another parchment-lined baking sheet (they can be close together).
Place that in the freezer for at least an hour (this prevents them from sticking together in whatever you’re storing them). Grab a gallon-sized freezer bag or other storage container, toss them in, and store in freezer. When ready for your cookie fix, preheat oven to 350°, take out however many you want to make, and bake for 14-16 minutes. And the best part is…THE DOUGH LASTS FOR 9-12 MONTHS IN THE FREEZER!!! 🍪🍑🍪 AHHH!
69.) OMG DID YOU MAKE THIS?!? 
Tag @la_faguette_ on IG and hashtag it #lafaguette !
Keyword easy homemade pecan sandies, toasted pecan cookies
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