This time last year, I had the biggest need for a Pecan Sandie cookie and I didn't want to have to go to the grocery store. I grew up eating the Keebler brand of Shortbread that we would pick up from Wal-Mart, because my dad loved them.
I knew I had to create a recipe, and I am so glad I did. These little sandies are a perfect little treat and full of flavor, not one dimensional like the store-bought kind.
Speaking of flavor, there's a fun story revolving around the Frangelico liqueur. Legend has it that a secluded 17th century Friar Angelico (or Fr.Angelico) used his knowledge of the surroundings of the Piedmont Hills of northern Italy where hazelnuts grow profusely to create a full-bodied liqueur. You definitely do not want to make this recipe without this ingredient!
- 1/2 cup unsalted butter, room temp
- 1/2 cup coconut, cane, or sucanat sugar
- 1T molasses
- 1 1/2 teaspoon vanilla extract
- 1-2 T of Frangelico Liqueur
- 1/4 teaspoon salt
- 1 cup all-purpose einkorn, or preferred flour
- 1 cup chopped pecans
- Powdered sugar, optional
Preheat oven to 350°F. Place parchment paper on cookie tray. In stand mixer, cream together butter, sugar, and molasses. And in vanilla, liquor, and salt. Scrape down sides of bowl if needed. Slowly add in flour and mix until just combined. Fold in pecans. With a cookie scoop or a tablespoon measure, form into balls and either slightly flatten with fingers or bottom of a flat cup. Bake for 15-17 minutes. Set on a cooling rack when done. Sprinkle with powdered sugar when fully cooled.