Pecan sandie
Pecan Sandie[edit | edit source]
Pecan Sandie is a type of cookie that is popular in the United States. It is a shortbread cookie that is made with pecans, giving it a rich and nutty flavor. In this article, we will explore the history of Pecan Sandie, its ingredients, and how to make it.
History[edit | edit source]
The exact origin of Pecan Sandie is unclear, but it is believed to have originated in the Southern United States. Pecans are native to this region, and their abundance likely led to the creation of this delicious cookie. Over time, Pecan Sandie gained popularity and became a staple in American households.
Ingredients[edit | edit source]
To make Pecan Sandie, you will need the following ingredients:
- 1 cup of unsalted butter, softened
- 1/2 cup of powdered sugar
- 2 cups of all-purpose flour
- 1 cup of finely chopped pecans
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Instructions[edit | edit source]
Follow these steps to make Pecan Sandie:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix well.
- In a separate bowl, combine the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until well combined.
- Fold in the chopped pecans.
- Divide the dough in half and shape each half into a log, about 2 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough logs into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage[edit | edit source]
Pecan Sandie can be enjoyed on its own or paired with a cup of tea or coffee. These cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well, so you can make a batch in advance and enjoy them whenever you like.
See Also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD