I know M and I have been saying this the whole time, but I cannot believe we are only three days away from Christmas. All the cookies are made and we are so excited to share the the last two with you. Today’s cookies are the Pecan Sandies, a delicious butter cookie with a hint of sweetness and a whole lot of pecans! I actually picked out this recipe last February when I got the Bouchon Bakery cookbook. When you know you have to make 12 new types of cookies in December, you definitely need to plan ahead!
This recipe closely resembles my family’s recipes for Mexican Wedding Cakes, the only difference is that these are made with pecans instead of walnuts, and the cookies are pressed down instead of just cooked in ball shape. I wouldn’t refuse either with a cup of tea or coffee…mmmmmmm.
- 1¾ cups plus 2 tsp. all purpose flour
- ¾ cup coarsely chopped pecans
- ¾ cup unsalted butter (1½ sticks)
- ¾ cup plus 2 tbsp. confectioners' sugar, additional for sprinkling finished cookies
- Preheat oven to 350 degrees F.
- In the bowl of your mixer, beat butter for 1-2 minutes until smooth. Add confectioners' sugar and mix together until light and fluffy.
- In a separate bowl combine pecans and flour.
- Mix dry ingredients into butter until combined, scraping down the side of the bowl to make sure all ingredients are incorporated.
- Roll dough into 1 to 1½ inch balls. Place dough balls at least 2 inches away from on a baking sheet lined with a silicone baking mat or parchment paper. Lightly flour the backside of a measuring cup, press dough ball into ½ inch thick disk.I
- Bake for 15-20 minutes until cookies are lightly golden on edges, rotating the baking sheet halfway through baking. Let cool on a wire rack and lightly sprinkle with additional confectioners' sugar.
Source- Slightly adapted from Bouchon Bakery cookbook
