Almond Pecan Sandies

These melt in your mouth Almond Pecan Sandies are buttery and addictive.  Simply shape into crescents or discs and bake for an often-requested cookie.  You can see this recipe and more of my cookie recipes which were featured in Inside New Orleans Magazine December 2017/January 2018 issue.  Be sure to share your tasty creations with me on Instagram @y_delicacies.  I'd love to see your version! Happy baking!

Almond Pecan Sandies

Servings: 3 dozen cookies

Whether you call these buttery cookies Cocoons or Sandies, they’re always a favorite on a cookie platter.

1 cup unsalted butter, softened

5 Tablespoons powdered sugar,

  plus 3 cups for dusting cookies

2 teaspoons vanilla extract

2 teaspoons almond extract

2 cups all-purpose flour

½ cup finely chopped almonds

½ cup finely chopped pecans

1. Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.

2.In a medium bowl, pour 3 cups of powdered sugar for dusting cookies and set aside.

3. In a large bowl, beat butter and 5 Tablespoons powdered sugar until smooth.  Add vanilla extract and almond extract and beat until incorporated.  Slowly mix in flour until dough forms.  Add almonds and pecans and mix just until nuts are well distributed.

4. Shape cookies into crescents or discs and place on prepared baking sheet 1-inch apart.

5. Bake until cookies are lightly brown on the bottom, 10-12 minutes.  Let cool on baking sheet until set but still warm, about 3 minutes.

6. While warm coat in powdered sugar and transfer to wire rack to cool. 

Do-Ahead: Unbaked crescent-shaped cookies can be frozen on a baking sheet.  Transfer frozen cookies to freezer bags and store in freezer up to 1 month.  Thaw on baking sheet for 30 minutes before baking and coating with sugar.

 Baked and sugar-coated crescents can be frozen up to 1 month in an airtight container.  Coat again with powdered sugar when ready to serve.