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Preheat oven to 350°F. Place pecans in a metal roasting pan and roast in the oven until just toasted and smelling nutty, about 8 minutes; set aside to cool. Line 2 baking sheets with parchment paper. In the bowl of a mixer, beat together butter, brown sugar, and granulated sugar until lightened and fluffy, about 3 minutes.
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1 tablespoon water. . 1 teaspoon vanilla extract. Preheat the oven to 350°F. Place pecans on a pan and cook for 7-8 minutes or until lightly toasted and fragrant. Cool completely. Place the cooled pecans in a food processor and process until finely chopped. Remove 3 tablespoons of the pecans and set aside.
Pecan Sandies Recipe How to Make It
In large bowl, stir all ingredients except 1/4 cup sugar until dough forms. Roll dough into 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with bottom of glass to flatten slightly. Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack.
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Combine the flour and salt in a separate bowl. Add the dry mixture to the wet mixture in increments and mix again for several minutes until the coarse crumb-like mixture comes together into a nice cookie dough consistency. Use a wooden spoon to stir in the pecans. Cover the bowl with plastic wrap and chill for 1 hour.
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Using a wooden spoon, stir in any remaining flour and the pecans. Cover; chill for 30 to 60 minutes or until firm enough to shape. Preheat oven to 325°F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake about 15 minutes or until bottoms are lightly browned. Transfer to wire racks; cool.
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Beat a cup white sugar, butter, oil, and confectioners' sugar together. Beat in the eggs and vanilla. Combine the dry ingredients in another bowl, then stir it into the egg mixture. Mix in the pecans. Roll the dough into balls, flatten slightly, and roll each ball in sugar. Bake until the edges are golden and cool on wire racks.
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Directions. In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
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These pecan sandies are super easy to make because I found a recipe from Betty Crocker that is slice and bake. First cream the butter and sugar until fluffy and light. Then add the flour in about 4 additions, mixing just until incorporated in between! Add the vanilla and pecans and mix to incorporate them. Break dough into 2 parts.
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Add the chopped pecans and mix on low until pecan are incorporated into dough. Step. 3 Shape the dough into 1 1/2-inch balls and place 2-inches apart on 2 parchment-lined baking sheets. Using the bottom of a glass, press down on each ball to a 1/2-inch thickness. Press one pecan half into the top of each cookie.
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directions. Preheat oven to 350 degrees. Measure flour, cream of tarter, and baking soda together and set aside. Cream vegetable shortening and sugars together until fluffy. Add vanilla, salt, and egg to sugar mixture and beat until smooth. Add flour mixture to sugar mixture 1/3 at a time, beating after each addition until completely mixed.
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These blondies are the perfect autumn treat, easy to bake, and a surefire way to upstage any Betty Crocker dessert. Get the Recipe: Brown Butter Apple Blondies. No Mess; No Stress: 23 Easy Dishes.
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Directions. Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers.
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How to make Pecan Sandies: Cream butter and sugar. Add vanilla and mix. Add flour, salt, and pecans and stir to combine. Chill for 20 minutes. Roll into 1 ½ inch balls. Get a glass cup and wet the bottom of it slightly. Gently press the cookies using the bottom of the glass.
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Begin by preheating your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Mix. With an electric mixer, cream together the softened butter and confectioner's sugar, add in the flour and vanilla extract, and mix until well combined. Then, slowly stir in your pecans. Form the cookies.
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In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours. Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents.
