Tuesday, February 14, 2012

Pecan Sandies for Valentine's Day

Happy Valentine's Day!!

Bo has declared these to be "the best cookies in the whole world."  Every time he snags a cookie from the container, he says those exact words.  So we've got it on good authority that these little guys are yummy and perfect.

But why ask him?  I mean, I am kind of a cookie queen, am I not?  Well, today's recipe is a new one for me on so many levels.  It's my first time making these cookies, my first time eating these cookies, and my first time seeing what these cookies are even supposed to look like.  Yeah.

And while I'm being honest here, I'll admit that I'd always assumed that Pecan Sandies were named after some woman named Sandy, back in the 1950s.  You should've seen Bo's face when I told him that part.  He laaaaaughed at me and then said it had something to do with the sandy cookie texture.  Turns out he's right!  (I totally googled it last night.)

These cookies have a deliciously buttery, crisp texture and the hint of roasted pecans is such a perfect match.  They're the best kind of crumbly cookie, but the addition of a Dove milk chocolate Promise just puts these cookies at the top of the list.  Bo's list, that is.  I'm still a tried and true chocolate chip cookie fan.

Wishing You Heart Smiles,

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Pecan Sandies
adapted from Allrecipes

1 c. unsalted butter, softened
1 c. vegetable oil
1/2 c. (100g) sugar
1/2 c. (109g) brown sugar
1 c. (115g) confectioners' sugar, sifted
2 eggs
2 tsp. vanilla
4 c. (512g) flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. roasted, chopped pecans
48 Dove chocolate hearts, optional

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

In a large bowl, cream together the butter, vegetable oil, sugar, brown sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then beat in the vanilla. Whisk the flour, baking soda, cream of tartar, and salt in a separate bowl. Beat the flour mixture into the creamed mixture, 1/4 at a time, scraping down the sides of the bowl. Beat in the pecans.  Dough will be a little sticky.

Chill the dough for an hour, then scoop dough into balls and place 2 inches apart onto prepared baking sheets. Keep remaining dough refrigerated. Bake cookies for 10 - 12 minutes, or until the edges are golden. Press chocolate hearts into centers of cookies, and remove from baking sheets to cool on wire racks.  Makes 4 dozen.

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  1. I'm with Bo, I love pecan sandies. Done right (and these sure look right allright), they are fantastic.

  2. Best cookie ever!!! Probably no other cookie can compare to these when you do the 2 minute taste test upon removal from the oven... Even better, normally cookies will slowly loose their texture-to-taste after a few days in a box, not these bad boys. Just take one (or 10) from the stoarage jar, place inside a toaster over for about 15-20 secs so the chocolate gets a slight glimmer to it, remove and they back to their original fighting weight!! YUM! Just for the sake of envy, I'm putting one in the toaster oven right now... "you didn't say we could have a real pony?" lol

    1. I had no idea that secret cookie toasting was going on after I go to bed at night. What other treats are you sneaking while I'm snoring? :)


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