Hello from Florida! After overnights earlier in the week in Richmond and Savannah, I’m now settling into life in the Florida panhandle, minus all of my belongings, which I should hopefully be reunited with next week. Until then I’m sleeping on the floor, dining on paper plates, and trying not to make a mess since my vacuum is on the moving truck. Oh, the joys of moving long distance. 😉
Since my kitchen is currently void of any baking sheets or mixing bowls, I did a little planning ahead last week — I baked a batch of pecan sandies. I think my move to the South is the perfect time to share a recipe with pecans, right?
Speaking of pecans, everyone should eat pralines at least once in their lifetime. I just tasted them in Savannah the other day for the first time, so good! It’s probably good for my health that Savannah is a few hours away from me. Anyway…
I’ve never made pecan sandies before, but I remember eating Keebler pecan sandies growing up, and my mom tells me my grandma used to love pecan sandies, so I feel like they’re a cookie I should start baking more often. Especially now that I’m a girl in the South. 😉
This particular recipe uses part butter/part Chobani Greek yogurt (because really, what don’t I make with Chobani?), but you could certainly use all butter if you’d like a more rich cookie. Just don’t skimp on the pecans, and roast them if you can — it gives the cookies so much depth!
Roasted pecans give these sweet and salty cookies a rich taste, while Chobani Greek yogurt makes for a softer, lighter cookie. If you’re a chocolate lover, stir miniature chocolate chips into the cookie dough before baking.
Adapted from Martha Stewart
Makes about 3 dozen cookies
Prep time: 15 minutes
Cook time: 12 to 15 minutes
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup Greek yogurt, strained*
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon fine sea salt
- 2 cups all-purpose flour
- 2 cups roasted pecans, coarsely chopped
- Extra pecans for garnish, if desired
Heat the oven to 375 degrees F. Line large cookie sheets with parchment paper.
In a large mixing bowl, beat the butter and sugar with an electric mixer (or by hand) until creamy. Add the yogurt and vanilla; mix until well blended. Stir in the salt, flour, and pecans, mixing until blended. Place the dough in the refrigerator for 30 minutes.
Roll the chilled dough into 1-inch balls, placing on the cookie sheets about 2 inches apart. Flatten each ball slightly with your hand or the back of a spoon. If desired, press a whole pecan into the center of each cookie.
Bake 12 to 15 minutes or until the edges are golden brown. Allow the cookies to cool 3 to 5 minutes before removing from the cookie sheets to cool completely.[/print_this]