Only 5 days left of treats and there’s still so many that I want to post! hm Maybe there will be an extension of the Holiday treat posts…
Pecan sandies! So holiday-ie with the toasted pecan halves pressed on top. These are buttery, nutty, and have a little crunch from the nuts and raw sugar in the batter.
They were featured on the Today show yesterday with a special broadcast from Ina Garten’s kitchen~fun!
From Ina Garten.
1 cup pecan halves
2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 sticks unsalted butter at room temp
1/2 cup demerara or turbinado sugar
2 teaspoons vanilla extract
24 whole pecan halves
Preheat the oven to 350 degrees.
Place 1 cup of pecan halves on a sheet pan and toast in the oven for 5-10 minutes. Set aside to cool. Place the cooled nuts plus 1/4 cup of the flour in a food processor and process until nuts are finely ground.
Place the mixture in a medium bowl and add the remaining 1 3/4 cups flour, the salt, and baking powder. Stir to combine. In the bowl of an electric mixer, cream the butter and sugar for about 2 minutes until light and fluffy. Add the vanilla and the flour mixture, mixing until dough comes together.
Using an ice cream scoop or your hands form batter into 3/4 inch balls. Place about 1 inch apart on cookie sheets lined with parchment paper. Press a pecan half into the center of each ball, pressing until halfway down into the cookie. Bake 20 to 25 minutes or until the cookies are starting to turn golden brown around the edges.