When I growing up my Dad often had a bag of Keebler’s Pecan Sandies stashed away in an upper cupboard, reserved for when he was craving a crunchy cookie with hot cup of coffee. Unfortunately for him, the kids usually managed to find the bag and polish off w…
What you'll need
Ingredients
1 ½ cups pecan halves, plus about 32 pecan halves for pressing onto unbaked cookies
Preheat the oven to 350 degrees F. Spread the 1½ cups of pecans out in one layer on a baking sheet and bake them, stirring occasionally, until fragrant and lightly toasted, 5-7 minutes. Transfer the pan to a wire rack to cool.
02
Process the cooled toasted 11/2 cups of pecans with both sugars in food processor until nuts are ground, about twenty 1-second pulses. Add flour and salt and process to combine, about twelve 1-second pulses. Scatter butter pieces over dry ingredients and process until mixture looks like damp sand and rides up sides of bowl, about eighteen 1-second pulses. With machine running, add yolk and process until dough comes together into rough ball, about 20 seconds.
03
Turn dough (it will look scrappy and uneven) onto clean, dry work surface and gently knead until it is evenly moistened and cohesive. Using palms of your hands, roll dough into even 12-inch log; cut log in half and wrap each half in plastic wrap. Freeze dough logs until very cold but still malleable, about 30 minutes. Remove from freezer, unwrap, and roll on work surface to round off flat sides. Rewrap logs in plastic wrap and refrigerate until thoroughly chilled and completely firm, about 2 hours.
04
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray. Unwrap dough logs and, using sharp chef's knife, slice logs into coins 1/4 inch thick, slightly rotating logs after each slice so that they do not develop markedly flat sides. Place slices on prepared baking sheets, spacing them about 3/4 inch apart. Press pecan half in center of each slice.
05
Bake until edges of cookies are golden brown, about 24 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies 3 minutes, then transfer to rack and cool completely.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Classic Pecan Sandies Shortbread Cookies
Prep
Cook
Yield
When I growing up my Dad often had a bag of Keebler’s Pecan Sandies stashed away in an upper cupboard, reserved for when he was craving a crunchy cookie with hot cup of coffee. Unfortunately for him, the kids usually managed to find the bag and polish off w…
Ingredients
1 ½ cups pecan halves, plus about 32 pecan halves for pressing onto unbaked cookies
Preheat the oven to 350 degrees F. Spread the 1½ cups of pecans out in one layer on a baking sheet and bake them, stirring occasionally, until fragrant and lightly toasted, 5-7 minutes. Transfer the pan to a wire rack to cool.
2
Process the cooled toasted 11/2 cups of pecans with both sugars in food processor until nuts are ground, about twenty 1-second pulses. Add flour and salt and process to combine, about twelve 1-second pulses. Scatter butter pieces over dry ingredients and process until mixture looks like damp sand and rides up sides of bowl, about eighteen 1-second pulses. With machine running, add yolk and process until dough comes together into rough ball, about 20 seconds.
3
Turn dough (it will look scrappy and uneven) onto clean, dry work surface and gently knead until it is evenly moistened and cohesive. Using palms of your hands, roll dough into even 12-inch log; cut log in half and wrap each half in plastic wrap. Freeze dough logs until very cold but still malleable, about 30 minutes. Remove from freezer, unwrap, and roll on work surface to round off flat sides. Rewrap logs in plastic wrap and refrigerate until thoroughly chilled and completely firm, about 2 hours.
4
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray. Unwrap dough logs and, using sharp chef's knife, slice logs into coins 1/4 inch thick, slightly rotating logs after each slice so that they do not develop markedly flat sides. Place slices on prepared baking sheets, spacing them about 3/4 inch apart. Press pecan half in center of each slice.
5
Bake until edges of cookies are golden brown, about 24 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies 3 minutes, then transfer to rack and cool completely.
Cook Like James
Classic Pecan Sandies Shortbread Cookies
Prep
Cook
Yield
When I growing up my Dad often had a bag of Keebler’s Pecan Sandies stashed away in an upper cupboard, reserved for when he was craving a crunchy cookie with hot cup of coffee. Unfortunately for him, the kids usually managed to find the bag and polish off w…
Ingredients
1 ½ cups pecan halves, plus about 32 pecan halves for pressing onto unbaked cookies
Preheat the oven to 350 degrees F. Spread the 1½ cups of pecans out in one layer on a baking sheet and bake them, stirring occasionally, until fragrant and lightly toasted, 5-7 minutes. Transfer the pan to a wire rack to cool.
2
Process the cooled toasted 11/2 cups of pecans with both sugars in food processor until nuts are ground, about twenty 1-second pulses. Add flour and salt and process to combine, about twelve 1-second pulses. Scatter butter pieces over dry ingredients and process until mixture looks like damp sand and rides up sides of bowl, about eighteen 1-second pulses. With machine running, add yolk and process until dough comes together into rough ball, about 20 seconds.
3
Turn dough (it will look scrappy and uneven) onto clean, dry work surface and gently knead until it is evenly moistened and cohesive. Using palms of your hands, roll dough into even 12-inch log; cut log in half and wrap each half in plastic wrap. Freeze dough logs until very cold but still malleable, about 30 minutes. Remove from freezer, unwrap, and roll on work surface to round off flat sides. Rewrap logs in plastic wrap and refrigerate until thoroughly chilled and completely firm, about 2 hours.
4
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray. Unwrap dough logs and, using sharp chef's knife, slice logs into coins 1/4 inch thick, slightly rotating logs after each slice so that they do not develop markedly flat sides. Place slices on prepared baking sheets, spacing them about 3/4 inch apart. Press pecan half in center of each slice.
5
Bake until edges of cookies are golden brown, about 24 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies 3 minutes, then transfer to rack and cool completely.
