Pecan Sandies Recipe from Barefoot Contessa Foolproof by Ina Garten


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Beat a cup white sugar, butter, oil, and confectioners' sugar together. Beat in the eggs and vanilla. Combine the dry ingredients in another bowl, then stir it into the egg mixture. Mix in the pecans. Roll the dough into balls, flatten slightly, and roll each ball in sugar. Bake until the edges are golden and cool on wire racks.


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Specialties: Hand made chocolates, Truffles, in many flavors, Toffee, Turtles, Fudge in many flavors. Personalized gifts. Established in 1984. Sandi Crowder opened her first candy business in 1984 in a small town called Morgan Hill, California. As the town grew, she missed that small town feeling where she knew everyone, and everyone knew her. One day, Sandi and her husband, Clyde, packed up.


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Using a 2Tbsp cookie scoop, scoop dough and place on baking sheet with parchment paper, about 2 inches apart. Dampen a paper towel and press a glass (or measuring cup with flat bottom) onto the paper towel. Then dip the glass in the reserved granulated sugar. Press glass onto cookie dough to flatted until about 1/2 inch thick.


Pecan Sandies Recipe from Barefoot Contessa Foolproof by Ina Garten

Preheat your oven to 350°F (175°C/Gas Mark 4). 1 - Roast the pecans in your oven. 2 - Crush the pecans using a food processor. Step 2: Roast the pecans. Once the oven is hot, place 1 ¼ cups (123.75 grams) of pecans onto a baking sheet and toast them for 7-8 minutes. Then, set them aside to cool completely.


Homemade Pecan Sandies Recipe Sandies recipe, Fig recipes, Pecan

In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Scrape down sides as needed. Add only 1 1/2 cups of the flour and mix on medium-low speed until combined, scraping down sides as needed.


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Bake in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely, then coarsely chop in a food processor. Beat butter in a large bowl with an electric mixer until creamy. Add sugar; beat until light and fluffy. Beat in egg yolk, vanilla, and salt until well combined. Slowly mix in pecans.


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Break the Pecan Sandies cookies into large chunks. Place the cookie pieces into the bowl of a stand mixer. Add the softened cream cheese, ¼ cup chopped pecans and powdered sugar. Blend this on medium speed for 3 minutes until the cookies are completely broken down and mixed into the cream cheese. Roll the truffle mixture into 1-inch balls.


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In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours. Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents.


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Directions. Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers.


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Sandi's Candies had sea salt caramel that was soft and smoky and delicious. It was amazing!!We also bought a turtle and a bear claw- which is chocolate, caramel, and cashews. It trumped the turtle! The cashews was a game changer. The funniest part was we were trying to decide what to order and a woman walked in with her three grandchildren and.


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Using a wooden spoon, stir in any remaining flour and the pecans. Cover; chill for 30 to 60 minutes or until firm enough to shape. Preheat oven to 325°F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake about 15 minutes or until bottoms are lightly browned. Transfer to wire racks; cool.