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Using a 2Tbsp cookie scoop, scoop dough and place on baking sheet with parchment paper, about 2 inches apart. Dampen a paper towel and press a glass (or measuring cup with flat bottom) onto the paper towel. Then dip the glass in the reserved granulated sugar. Press glass onto cookie dough to flatted until about 1/2 inch thick.
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Add the chopped pecans and mix on low until pecan are incorporated into dough. Step. 3 Shape the dough into 1 1/2-inch balls and place 2-inches apart on 2 parchment-lined baking sheets. Using the bottom of a glass, press down on each ball to a 1/2-inch thickness. Press one pecan half into the top of each cookie.
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Preheat your oven to 350°F (175°C/Gas Mark 4). 1 - Roast the pecans in your oven. 2 - Crush the pecans using a food processor. Step 2: Roast the pecans. Once the oven is hot, place 1 ¼ cups (123.75 grams) of pecans onto a baking sheet and toast them for 7-8 minutes. Then, set them aside to cool completely.
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In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Scrape down sides as needed. Add only 1 1/2 cups of the flour and mix on medium-low speed until combined, scraping down sides as needed.
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Using a wooden spoon, stir in any remaining flour and the pecans. Cover; chill for 30 to 60 minutes or until firm enough to shape. Preheat oven to 325°F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake about 15 minutes or until bottoms are lightly browned. Transfer to wire racks; cool.
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Sandi's Candies & Fudgery, Grants Pass, Oregon. 2,027 likes · 139 talking about this · 252 were here. Sandi's Candies has the finest gourmet chocolates, fudge, truffles and toffee! Sandi's is also.
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Break the Pecan Sandies cookies into large chunks. Place the cookie pieces into the bowl of a stand mixer. Add the softened cream cheese, ¼ cup chopped pecans and powdered sugar. Blend this on medium speed for 3 minutes until the cookies are completely broken down and mixed into the cream cheese. Roll the truffle mixture into 1-inch balls.
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In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours. Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents.
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Shape dough into 1-inch balls. Place at least 2 inches apart onto two lightly greased or parchment-lined baking sheets. Place shaped cookies into the fridge for 30 minutes while the oven preheats to 325 degrees Fahrenheit. Bake in the preheated oven for 18 to 20 minutes until lightly golden.
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Beat a cup white sugar, butter, oil, and confectioners' sugar together. Beat in the eggs and vanilla. Combine the dry ingredients in another bowl, then stir it into the egg mixture. Mix in the pecans. Roll the dough into balls, flatten slightly, and roll each ball in sugar. Bake until the edges are golden and cool on wire racks.
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Bake in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely, then coarsely chop in a food processor. Beat butter in a large bowl with an electric mixer until creamy. Add sugar; beat until light and fluffy. Beat in egg yolk, vanilla, and salt until well combined. Slowly mix in pecans.
