Last week was Pecan Sandy Day. I had planned to share these with you at that time; however, life got in the way and I’m running a little late. I suppose I could always wait until the next Pecan Sandy Day but that would be torture for all of us.
Since I’m temporarily living in a teeny, tiny apartment, I’ve been looking for easy, simple recipes without a lot of ingredients. This six ingredient, uncomplicated, basic recipe fits the bill.
Using a stand mixer, this recipe is so easy, quick and relatively effortless. I toss in the butter/sugar and let them mix while I’m measuring the other ingredients. Then I pour in the vanilla, add the flours and pecans. Didn’t even take time to toast the pecans. All I had in the house was pecan halves so I tossed them in whole and let the mixer break them up.
After mixing, I made quick work of portioning these out by using a Tbsp-sized disher and made 21 mounds. Pressed them flat with the palm of my hand and into the oven they went. Fifteen minutes was the perfect baking time for me and they were good to go.
- 1 stick of butter, salted, softened
- 1/8 cup confectioners sugar
- 1/8 cup light brown sugar
- 1 tsp vanilla extract
- 1 cup whole wheat pastry flour
- 1/2 cup pecans, toasted, coarsely chopped
- Preheat oven to 325 degrees & prepare baking sheets with parchment paper.
- In a stand mixer, cream the butter and sugar together.
- Add the vanilla and mix well.
- Add flour and mix well.
- Add pecans and mix well.
- Drop mixture onto baking sheets by the Tbsp (I use a #60 disher which is a little over a Tbsp).
- Flatten dough with the palm of your hand.
- Bake for 15 minutes.
Recipe adapted from Mr. Food.
We enjoyed these warm, straight from the oven and they were great. Later, after they had cooled, we had them with a cold glass of milk. Honestly, these are good anytime but the hubs and I both thought they were even better the next day.