Oh, Cinnamon Pecan Sandies, sweet lords of cookie heaven! These delectable little nuggets are brimming with the rich flavor of pecan, complimented oh-so-perfectly by the warm spiciness of cinnamon. They are the ideal treat for any occasion: Christmas parties, backyard barbecues, or even just a random Tuesday when your sweet tooth is calling.
Super crisp, buttery and absolutely irresistible, Cinnamon Pecan Sandies are everything cookie lovers could wish for. But fair warning : these babies are addictive. Once you try your first bite, you would be hard pressed to stop at just one. Want further proof? Here’s the fact: These cookies have all the right stuff to make you fall in love.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Servings: 24 cookies
- Yield: 2 dozens
So, are you ready to roll? Let’s put our aprons on and get baking!
Ingredients & Equipment You’ll Need
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 teaspoons water
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons ground cinnamon
Get yourself a good-sized mixing bowl, a sturdy spoon, a cookie sheet, and an oven. The butter forms the base of the cookie, giving them that melt-in-your-mouth texture. Pecans, with their rich and buttery taste, are the king of this recipe, while the cinnamon brings the warmth and spice to our little cookie party.
No pecans on hand? Almonds or walnuts can slide right into that spot. No cinnamon? Try nutmeg or allspice. They’ll do just fine.
How To Make Cinnamon Pecan Sandies
- In your big ol’ mixing bowl, beat together the butter, sugar, water, and vanilla until it’s as smooth as a baby’s behind.
- Gradually add the flour and pecans and beat until it’s all incorporated. Don’t be shy, give it a good mix!
- Roll that dough into 1-inch balls, place ’em on the cookie sheet and pop in the oven at 325��F. Bake until golden brown – around 12 minutes.
- Once they’re baked and still hot, roll ’em in the mixture of confectioners’ sugar and cinnamon. After cooling a bit, give ’em another roll. Double dipping is definitely allowed in this case!
Tips For The Best Results
- Make sure your butter is softened, not melted. It makes a big difference.
- When mixing in the flour and pecans, do it gently. A heavy hand can lead to tough cookies.
Storage Tips
- Pecan Sandies can be stored at room temperature in an airtight container. They’ll last a week, if you have the will power to keep them around that long!
- They also freeze beautifully. Just make sure they’re in a sealed container, and they can store for up to 3 months.
Frequently Asked Questions
Q: Is this recipe gluten-free?
A: No, this recipe uses traditional all-purpose flour.
Q: Can I use another nut besides pecans?
A: Absolutely. Almonds and walnuts would be great alternatives.
Q: How do I store these cookies?
A: They can be stored in an airtight container at room temperature or even frozen.
Q: Can I make this recipe diary free?
A: Absolutely! You can substitute margarine or a non-dairy butter alternative for the butter.
Q: Do I have to double coat in cinnamon sugar?
A: It’s optional, but who wouldn’t enjoy extra cinnamon sugar?
Nutritional Facts of Cinnamon Pecan Sandies
Each Cinnamon Pecan Sandie has around 150 calories, 10g of fat, 14g of carbohydrates, and 1g of protein. Not the healthiest treat sure, but they’re totally worth every calorie!
Well there you have it folks, the best recipe in town to bake some scrumptious Cinnamon Pecan Sandies. These babies are sure to bring pure joy in every bite. And remember, cookies this good aren’t just for dessert. You could have these for breakfast with a cup of coffee, or as an afternoon pick-me-up. Happy baking!
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