Easy Pecan Sandies (Mexican Wedding Cookies)

Easy Pecan Sandies (Mexican Wedding Cookies)


Today on The Stay At Home Chef I’m
showing you how to make Pecan Sandies Orr is it (pe-cahn) Sandies? Either way these
cookies are delicious and they are so simple to make. To start you’ll need 1
cup of softened butter in a mixing bowl along with 1/3 cup of granulated sugar
and we’re gonna use a hand mixer to beat this all together. You want to mix it for
a solid 60 to 90 seconds until the mixture is smooth and creamy/ Then you’ll
add in 2 teaspoons of water and 2 teaspoons of vanilla extract and then
we’ll mix this in until it’s just combined. It really takes just about 15
seconds of mixing on that then we’re gonna add in 2 cups of all-purpose flour.
We’ll mix this in with that butter. Now because pecan Sandies are a shortbread based cookie you will end up with a crumbly dough but when you press it
together it comes together and forms a cookie dough. So don’t think you’re doing
anything wrong and panic and add more liquids. You need the dough to be crumbly
just like that/ Last we’ll add in 1 cup of finely chopped pecans and mix these
in just enough to disperse them throughout the dough. Next pre-heat your
oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
Take some of the dough and squeeze it and roll it into a little one-inch ball
and place it onto the prepared baking sheet. Now refrigeration is optional but it will prevent the cookies from spreading.
You’ll have a much rounder cookie or you can just bake them right away and
they’ll be more flat. Let them chill for about 30 minutes while your oven
preheats. Then we’re gonna bake these in the 325 degree oven for 18 minutes. Now
once they’re done baking you’ll want to remove them and put the pan on a wire
rack until the cookies have cooled completely. No need to remove them from
the pan now for the last step you’ll need about 3 tablespoons of powdered
sugar and you’ll just take each cooled cookie
and roll it so that the top gets coated with powdered sugar. And there you go! A
perfect Pecan Sandie. Now another way to do this is to dip your cookies in the
powdered sugar while they’re still warm This kind of melts some of the powdered
sugar and makes it more of a frosting so either way you do it these cookies are
super delicious! They’ll stay good for about three to
four days of course you’ll probably eat them all first! Thanks for watching! You
can find the full written recipe in the video description. Be sure to subscribe,
like, and follow and check out the rest of my videos where you can find hundreds
of restaurant-quality recipes you can easily make at home. We’ll see you later!

Leave a Reply

Your email address will not be published. Required fields are marked *