Ina Garten Pecan Sandies Recipe for Buttery Bliss

Pecan sandies burst with a symphony of buttery, nutty brilliance that dances across your palate.

These crumbly Southern delicacies have enchanted taste buds for generations with their melt-in-your-mouth charm.

Crafted from a handful of humble ingredients, these cookies elevate simplicity to an art form.

Delicate and crisp, each bite whispers tales of home-baked comfort and culinary tradition.

Pecans lend their rich, earthy essence to a tender dough that crumbles with elegant grace.

Coffee or tea finds its perfect match in these golden-brown morsels of pure delight.

So grab your mixing bowl and let the baking magic begin, a sweet adventure awaits!

What Goes in Ina Garten’s Pecan Sandies

• All-Purpose Flour: Select unbleached flour for a richer flavor and better texture.
• Pecan Halves: Choose fresh, plump pecans with a vibrant golden-brown color and no signs of rancidity.
• Salt: Opt for fine sea salt to distribute evenly and enhance the cookie's depth.
• Baking Powder: Use fresh baking powder to ensure proper rise and light texture.

• Butter: Select high-quality unsalted butter at room temperature for smooth creaming.
• Sugar: Use granulated white sugar for consistent sweetness and delicate crumb.
• Vanilla Extract: Choose pure vanilla extract for authentic, robust flavor.

• Pecan Halves: Select whole, symmetrical pecan halves for elegant cookie topping and added crunch.

Equipment Checklist for Ina’s Buttery Sandies

• Oven: Essential for toasting pecans and baking cookies.
• Baking sheet: Perfect for roasting nuts and baking cookies evenly.
• Food processor: Great for grinding pecans into fine flour.
• Electric mixer: Helps cream butter and sugar to fluffy perfection.
• Mixing bowl: Ideal for combining dry ingredients and mixing dough.
• Parchment paper: Prevents cookies from sticking and makes cleanup easy.
• Wire rack: Allows cookies to cool without getting soggy on the bottom.
• Measuring cups and spoons: Ensures accurate ingredient proportions.

How to Bake Pecan Sandies with Ina’s Style

• Warm Up the Oven

Fire up your oven to 350°F and position the rack right in the middle for perfect baking results.

• Toast Nutty Goodness

Scatter pecan halves across a baking sheet and roast until they release a mouthwatering aroma and turn a deep golden color. Let them cool down completely.

• Craft Pecan Magic

Pulse toasted pecans in a food processor until they transform into a fine, powdery flour. Mix with other dry ingredients in a large bowl, creating a delightful base for your cookies.

• Whip Up Creamy Butter Blend

Grab your mixer and beat butter and sugar until the mixture becomes light and fluffy like a cloud, developing a gorgeous pale hue.

• Marry Ingredients Together

Splash in vanilla extract and gently fold in the flour mixture. Mix just until everything comes together – remember, gentle is the key to tender cookies.

• Shape and Bake to Perfection

Roll dough into cute little balls and place them on a parchment-lined baking sheet. Press a whole pecan into each cookie’s center like a delicious crown. Bake until edges turn a beautiful golden brown.

• Cool and Enjoy

Give the cookies a few minutes to rest on the baking sheet, then transfer to a cooling rack. Once completely cool, store in an airtight container to keep them fresh and delicious.

Baking Tips for Perfect Sandies Every Time

• Enhance Pecan Flavor: Toast pecans before grinding to intensify their natural, rich nutty essence and create deeper, more complex flavor profiles in your cookies.
• Customize Texture Tricks: Adjust grinding time for pecan flour to control cookie density – shorter pulses create coarser texture, while longer grinding produces finer, smoother cookies.
• Smart Storage Solutions: Keep cookies fresh by storing in a sealed container with a piece of bread, which helps maintain moisture and prevents them from becoming dry or crumbly.
• Decadent Decoration Techniques: Drizzle melted dark chocolate over cooled cookies or dust with powdered sugar for elegant presentation and extra layer of indulgent sweetness.

Presentation Ideas for Ina’s Pecan Cookies

• Pair with Sweet Beverage: Complement these pecan cookies with a warm cup of chai tea or creamy hot chocolate for a delightful afternoon treat.
• Create Dessert Platter: Arrange cookies alongside other nutty treats like almond biscotti or hazelnut shortbread to offer a delectable variety of textures and flavors.
• Elevate Presentation: Dust cookies with powdered sugar just before serving to add an elegant, festive touch that makes them look professionally prepared.
• Gift with Charm: Package cookies in a cute mason jar or decorative tin, tied with a rustic ribbon for a homemade gift that shows thoughtful personal care.

Keeping Pecan Sandies Fresh and Crumbly

• Store with Care: Keep cookies in an airtight container at room temperature, separating layers with parchment paper to prevent sticking and maintain optimal texture.
• Freeze for Later: Wrap cooled cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze up to 3 months for a quick sweet treat anytime.
• Revive Freshness: Restore slightly hardened cookies by warming them briefly in the oven at 300°F for 3-5 minutes, bringing back their soft, delectable texture.
• Make-Ahead Magic: Prepare cookie dough in advance and refrigerate for up to 3 days before baking. Let dough sit at room temperature for 15 minutes before shaping and baking to ensure perfect consistency.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 205 kcal

Servings: 24

Buttery Ina Garten Pecan Sandies Recipe

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4.7 from 19 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Ina Garten’s pecan sandies melt in your mouth with buttery richness. Delicate crumbs and nutty pecans create a classic cookie experience you’ll savor with each delightful bite.

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Ingredients

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• ½ lb (227 g) butter, room temperature
• 2 cups all-purpose flour
• 1 cup pecan halves
• ½ cup demerara or turbinado sugar
• 24 whole pecan halves for decoration
• ¾ tsp salt
• ½ tsp baking powder
• 2 tsp pure vanilla extract

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Instructions

1. Pecan Preparation: Toast pecan halves on a baking sheet at 350°F for 6-8 minutes until fragrant and golden, then cool completely.
2. Flour Mixture: Pulse toasted pecans with flour in a food processor until finely ground. Combine with remaining flour, salt, and baking powder, whisking thoroughly to distribute ingredients evenly.
3. Butter Blending: Cream butter and sugar using an electric mixer until light and fluffy, approximately 2-3 minutes. Incorporate vanilla extract, mixing until smooth.
4. Dough Formation: Gently fold flour mixture into butter mixture, blending until a cohesive dough develops without overmixing.
5. Shaping Cookies: Roll dough into 1-inch balls and arrange on a parchment-lined baking sheet. Press a whole pecan half into the center of each cookie for visual appeal and added crunch.
6. Baking Process: Bake at 350°F for 22-26 minutes, monitoring for golden-brown edges. Allow cookies to rest on the baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.

Notes

• Perfectly Toast Pecans: Roast pecans precisely for 6-8 minutes to unlock maximum flavor and prevent burning, creating a rich, nutty base for the cookies.
• Handle Dough Gently: Mix flour mixture minimally to maintain a tender, crumbly texture, avoiding tough cookies that lose their delicate sandy consistency.
• Strategic Pecan Placement: Press whole pecan halves gently into cookie centers before baking to ensure beautiful presentation and even distribution of nutty crunch.
• Cooling Technique Matters: Allow cookies to rest on baking sheet for 4-5 minutes post-baking, which helps them set and prevents potential crumbling during transfer to cooling rack.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 205
• Sugar: 6 g
• Sodium: 50 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg