Pecan Sandies...

I have to admit - I have never ever before heard about "pecan sandies". When looking through the Hummingbird Bakery cookbook I just thought they're another recipe for cookies. Apparently they have some history in the USA, south of America to be exact. It's a type of shortbread. I was quite surprised when I saw that you're using two types of fat - butter AND sunflower oil, I thought "surely that will be too much...?!" but all works well :)
The cookies, or rather "sandies" are very crumbly, slightly crunchy and have quite distinctive taste - sweet but slightly salty too. I don't have to mention that they disappeared within 2 days! Perfect with a strong cup of coffee.

Oh, just one thing - make sure you'll read through the whole recipe BEFORE starting to make those. The usual me, didn't do that, so my cookies weren't rolled in the sugar before baking.... They were only sprinkled with it while already on the tray and having 2 minutes in the oven... it's only then when I read all the way through, while looking for the baking time... Well, lesson learned! ;)

hummingbird bakery recipe

This recipe is from The Hummingbird Bakery cook book "Home sweet home". Yes, I'm still keeping with the promise of cooking, or rather baking, through this whole book! And I'm one recipe closer ;)

pecan sandies cookies hummingbird bakery recipe

How to make it...

- 100 g unsalted butter, softened
- 100 g caster sugar
- 125 ml sunflower oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 340 g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 100 g pecan nuts, roughly chopped
- 100 g caster sugar for rolling into

Line two to three baking trays with baking parchment.
In a freestanding electric mixer with paddle attachment or using hand held electric whisk, cream together the butter and caster sugar until light and smooth. Add the sunflower oil and mix well until combined. Add the egg and vanilla extract and mix well.
Sift in the flour, soda, cream of tartar and salt. Mix well until a light dough forms. Add the pecan nuts and mix through. Wrap the dough in cling film and put into the fridge for about 30 minutes.
Preheat the oven to 170 C. Roll the cookie dough into walnut size balls, each about 4 cm diameter. Completely coat the dough balls in caster sugar. Place the balls on the prepared baking trays, spacing them evenly apart. Flatten ever so slightly. Bake for about 10-12 minutes or until the edges are just turning brown - don't over cook them. Allow to cool before serving.


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