Monday, December 19, 2011

Martha Stewart's Pecan Sandies

I had to make a few batches of cookies for a cookie swap with my dear college friends and, of course, I turned to Martha Stewart. I needed something that I could make a day in advance and that would travel well (I had to drive to Boston to meet my friends). I also wanted a foolproof recipe - I didn't have time to make another batch if the first recipe failed. I decided to try Martha's Pecan Sandies. They were everything I hoped for and more.

To bake these up, I used:

  • 1 stick of unsalted butter at room temperature
  • 1/2 cup packed light-brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup chopped pecans

  • After preheating my oven to 350, I whipped up the butter and sugar in my KitchenAid mixer. It took 4-5 minutes, but they got light and fluffy:

  • Then I added the salt and vanilla and mixed again. Once they were in, I slowed down the mixer and added the flour...

  • ...and then the pecans.

I rolled the dough into balls and placed onto parchment-covered cookie sheets. Next, Martha suggests "with the dampened bottom of a glass, lightly flatten each ball":

Ooooookay, Martha.

  • The dough flattened out a bit, but ended up sticking to the glass more often than not.

  • Once all of the cookies were "lightly flattened", I popped into the oven for 15 minutes. They smelled AMAZING once they came out. I let them cool and packaged them up immediately for my cookie swap so I wouldn't be tempted to eat them all:

  • If you're looking for a last-minute, low-fuss, lovely-tasting cookie, I highly recommend giving them a shot. Trust Martha... and stay hungry!

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