Butter Pecan Sandies Recipe

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Butter Pecan Sandies
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Ingredients
11
Count
Nutrition
2399
Calories
Total time
34
Minutes
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Ingredients:

Directions:

  1. In a medium saucepan, combine the chopped pecans and butter.
  2. Bring to a simmer over medium-high heat. Cook, stirring frequently for 4-5 minutes or until the pecans are nicely browned; be very careful not to burn.
  3. Turn out the mixture into a sieve set over a medium metal bowl.
  4. Let stand until the butter drains into the bowl.
  5. Freeze the butter mixture, stirring once or twice, until firmed up but not hard, about 10 minutes.
  6. Set the pecans aside.
  7. In a food processor, combine the chilled browned butter, oil, flour and powdered sugar. Process in off/on pulses until well blended, stopping and stirring to redistribute the bowl contents several times.
  8. Turn out the butter flour mixture into a large bowl.
  9. Stir 3/4 cup of pecans into the flour mixture.
  10. In the food processor, combine the remaining 3/4 cup pecans and brown sugar. Process until the pecand are finely ground and the mixture is crumbly, stopping and scraping down the bowl sides once or twice.
  11. Add the egg and the egg yolk, 1 1/2 tablespoons water,the vanilla and the salt and process until very well blended, about 1 minute.
  12. Stir the egg mixture into the flour mixture until just blended. Knead with your hands until well blended and smooth.(if necessary, add a few drops of water to moisten). Divide the dough in half.
  13. Place each portion between large sheets of wax paper.
  14. Roll out each portion a generous 3/4 thick; check under the underside of the dough for any wrinkles and smooth out any that form.
  15. Stack the rolled portions (paper still attached) on a baking sheet. Freeze for 15 minutes or until chilled and slightly firmed up but not hard.
  16. Preheat oven to 350*.grease several baking sheets or use nonstick spray.
  17. Working with one portion at a time, gently peel away, then pat one sheet of wax paper back into place.
  18. Flip the dough over, then peel off and discard the second sheet. Using a fluted or round 2 1/4 cutter, cut out the cookies.(if at any point the dough softens too much to handle easily, transfer the paper and cookies to a baking sheet and refrigerate or freeze until firm again.)
  19. Using a spatula, carefully transfer the cookies to the baking sheet, spacing about 1 apart. Let the cookies stand for a few minutes to soften slightly.
  20. Firmly press a pecan half into the center of each cookie. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used.
  21. Bake the cookies, one sheet at a time, in the upper third of the oven for 10-14 minutes, or until barely colored on top and just slightly darker at the edges. Reverse sheets halfway through baking
  22. From front to back to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies set up slightly, 1-2 minutes.
  23. Using a spatula, transfer the cookies to wire racks.
  24. Let stand until completely cooled.
  25. Store in an airtight container for up to 2 weeks, (if they last that long) or freeze for up to 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2399.12 Kcal (10045 kJ)
Calories from fat 1455.03 Kcal
% Daily Value*
Total Fat 161.67g 249%
Cholesterol 178.93mg 60%
Sodium 998.01mg 42%
Potassium 2471.65mg 53%
Total Carbs 221.4g 74%
Sugars 109.92g 440%
Dietary Fiber 11.13g 45%
Protein 30.42g 61%
Vitamin C 0.9mg 1%
Vitamin A 0.4mg 14%
Iron 4.5mg 25%
Calcium 194mg 19%
Amount Per 100 g
Calories 517.39 Kcal (2166 kJ)
Calories from fat 313.79 Kcal
% Daily Value*
Total Fat 34.87g 249%
Cholesterol 38.59mg 60%
Sodium 215.23mg 42%
Potassium 533.03mg 53%
Total Carbs 47.75g 74%
Sugars 23.7g 440%
Dietary Fiber 2.4g 45%
Protein 6.56g 61%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 14%
Iron 1mg 25%
Calcium 41.8mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 60.7
    Points
  • 68
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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