msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet’s Pecan Sandies (Shortbread)
I like this one because it is a shortbread cookie. They remind me of my mom, she loved shortbread.
Yield ≈66
1 C. Butter (2 Sticks)
1/2 C. Granulated Sugar
1/4 C. Brown Sugar, packed
1 Egg Yolk
1 Tsp. Vanilla or Vanilla Paste
2 1/4 C. All-Purpose Flour
1/2 C. Pecans, Finely Chopped
Sugar for rolling cookies
Preheat oven to 350°F , then 300°F.
Beat butter and sugars until light and fluffy.
Beat in egg yolk and vanilla.
Slowly stir in the flour (≈ 1/4 C. at a time to avoid a big messy cloud of flour), blending well after each addition.
Stir in pecans.
Portion into 1-inch pieces (or use a small 1 TBSP. scoop/disher) then roll into balls.
Roll the balls in sugar.
Place on parchment lined (or ungreased) cookie sheet.
Press with a flat-bottomed glass (I used the flat side of a meat mallet) to 3/8 in. thickness.
Bake at 350°F 10 minutes – bake 5 minutes rotate switch shelves, bake for 5 minutes more.
Lower heat to 300°F.
Bake for 12 minutes – bake for 6 min., rotate pans and switch shelves, and bake 6 minutes more or until just light brown on the bottom.
Cool for a minute before removing to a rack to complete cooling. Store airtight.
I like this one because it is a shortbread cookie. They remind me of my mom, she loved shortbread.
Yield ≈66
1 C. Butter (2 Sticks)
1/2 C. Granulated Sugar
1/4 C. Brown Sugar, packed
1 Egg Yolk
1 Tsp. Vanilla or Vanilla Paste
2 1/4 C. All-Purpose Flour
1/2 C. Pecans, Finely Chopped
Sugar for rolling cookies
Preheat oven to 350°F , then 300°F.
Beat butter and sugars until light and fluffy.
Beat in egg yolk and vanilla.
Slowly stir in the flour (≈ 1/4 C. at a time to avoid a big messy cloud of flour), blending well after each addition.
Stir in pecans.
Portion into 1-inch pieces (or use a small 1 TBSP. scoop/disher) then roll into balls.
Roll the balls in sugar.
Place on parchment lined (or ungreased) cookie sheet.
Press with a flat-bottomed glass (I used the flat side of a meat mallet) to 3/8 in. thickness.
Bake at 350°F 10 minutes – bake 5 minutes rotate switch shelves, bake for 5 minutes more.
Lower heat to 300°F.
Bake for 12 minutes – bake for 6 min., rotate pans and switch shelves, and bake 6 minutes more or until just light brown on the bottom.
Cool for a minute before removing to a rack to complete cooling. Store airtight.