Ina Garten Pecan Sandies Recipe
Buttery, crumbly, and packed with toasted pecans, these cookies are everything a pecan sandie should be.Ina Garten’s recipe keeps them from being too dry while still getting that signature shortbread-like texture.Toasting the pecans beforehand deepens their flavor and makes a huge difference in the final cookie.I always chop the pecans a little unevenly so some pieces stay chunky, adding a nice contrast in texture.Rolling the dough in sugar before baking gives them a crisp, slightly caramelized edge.
Ingredients
- 1 cup Pecan Halves
- 2 cups All-Purpose Flour
- 3/4 tsp Salt
- 1/2 tsp Baking Powder
- 2 sticks Butter room temp
- 1/2 cup Demerara Sugar
- 2 tsp Pure Vanilla Extract
- 24 Whole Pecan Halves
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Place 1 cup of pecan halves on a sheet pan and toast them for 5 to 10 minutes.
- Let them cool.
- In a bowl, combine 2 cups of all-purpose flour, 3/4 teaspoon of salt, and 1/2 teaspoon of baking powder.
- Mix well.
- In another bowl, cream together 2 sticks of room-temperature butter and 1/2 cup of demerara sugar.
- Add 2 teaspoons of pure vanilla extract and beat until combined.
- Step 4:
- Slowly add the dry ingredients to the butter mixture.
- Fold in the toasted pecans.
- Form the dough into walnut-sized balls, place on a baking sheet, and press 1 pecan half on each.
- Bake in the preheated oven for about 20 to 25 minutes, until golden brown.
- Enjoy your pecan sandies!
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