Last year I made my favorite vanilla almond sugar cookies
so this year I wanted to go a different route. Growing up, my Grandma was always known to have a jar of fresh cookies in her kitchen at any given time and 9 times out of 10 they would be my absolute favorite, pecan sandies. To me they’re a cross between shortbread cookies and delicious butter cookies so clearly you can see why they’re so amazing.
As I’ve confessed many times before, yes I LOVE to cook, but I am nowhere even close to being a baker. Not. one. bit. I think it’s fun to play around with different ingredients and make all sorts of fresh breads, but the task is a bit intimidating when you know other people will actually be eating what comes out of your kitchen. EEP!
Ladies I apologize in advance.
I’m just gonna go ahead and throw it out there…I struggled BIG TIME with these babies. The recipe I used called for cake flour which I’m not used to baking with so when I made my first round of cookies (ie. rolling them into a ball hoping they would form like typical cookies) I quickly came to the realization that whichever shape I put into the oven would be exactly what the cookie will look like when it comes out….and of course I had just made 4 batches of dough. Least they tasted good though!
So now for round two – I decided to roll the dough out and cut them into little shapes so that they’d look like actual cookies. Brilliant idea, no? Yeah well apparently dough made with cake flour does NOT roll out well. So I made due with what I had and thought they at least looked like little sandies. Score one for me.
So seeing I had two more batches of cookies to make and not having the patience to try and roll those ones out (lazy I know), I thought maybe I could just save time and make them look like like peanut butter cookies. So I rolled them up, pressed a fork print into them and called it a day. Those actually, in my opinion, tasted the best because they were thicker and much softer. I apologize to the sweet girls who received my cookies, I wish they were prettier!
So who are the ladies I received in the cookie exchange?
Go check out their fabulous cookie recipes, you’ll be so glad you did!!
And now to all those comments I know I’m about to receive – no this isn’t a healthy recipe, yes I used an entire stick of butter and sugar may or may not have been involved. You know what, it’s Christmas folks and sometimes it’s okay to indulge.
Sorry I’m not sorry.
Now for my recipe, yes keep scrolling…
- 1 cup cake flour
- 1/2 cup butter
- 1/4 cup sugar
- 1 tsp. vanilla extract
- 1/2 cup chopped pecans
- Using the bowl of your stand mixer, cream together butter and sugar then add in vanilla.
- While the mixer is on low, slowly add cake flour, until well combined, then mix in chopped pecans.
- Cover and chill in the fridge for about 30 minutes to an hour.
- Preheat your oven to 350 degrees F.
- Feel free to make any shape you'd like for these cookies, but the best way would be to roll them into a large ball about 1 1/2 inches in diameter.
- Bake for about 15 minutes until edges are golden brown, enjoy!
Serving Size: 2 cookies • Calories: 213 • Fat: 15 g • Carbs: 18 g • Fiber: 1 g • Protein: 2 g • WW Points+: 6 pts
Yes I did send my girls a little something extra since I felt so bad giving them cookies I didn’t consider to be (um) the greatest. But hey, don’t ya like my wrapping?? Nothing like brown paper packages tied up with string 😉
So who did I receive delicious cookies from??
A HUGE thanks to:
This was such a fun exchange to participate in, thank you girls SO much for the delicious cookies! I may have gained 5 pounds in the process, but it was totally worth it! Can’t wait until next year!