Home made delectable Pecan Sandies with Baked Maple Pecans. Forget store-bought and use the best ingredients for a real treat!
I’m picky about one of my favorite cookies – the Pecan Sandie. Making them at home yields a cookie that is without unwanted chemicals or preservatives. A pure pecan flavor peaks from baking up a batch of Baked Maple Pecans, then chopping them, and folding them into the batter.
There are two variations in the recipe: One is cut from a cylinder roll of dough – perfect circles rolled in a little coconut palm sugar on the outsides, the other – dropped using a medium cookie scoop onto baking sheets with a maple pecan pressed on top.
I love them both! The dropped version is quicker; the rolled and cut cookies need to be refrigerated before cutting and baking.
You can experiment with both versions – rolled and cut cookies will yield 22 cookies (half of this recipe), and with the dropped version, you will yield 18 cookies with the other half.
These are good “keepers” – store in an airtight container and enjoy for many days.
You just can’t buy such a delectable treat!
See the recipe for my list of non-gmo and organic ingredients.