Pecan Sandies

What a great news I got last Saturday! I won A Latte with OTT,A's Clabber Girl Iron Chef Challenge! It's my first time in my 3 ½ months of blogging...and I am so excited and glad about it! Though I won in Food Frenzy's St. Patrick's Day Contest, I feel that this one is different. It's one I can call "the real thing" because unlike Food Frenzy's recipe challenge where I had to promote my entry (Almond and Pandan Sapin-Sapin) on facebook, twitter and foodbuzz to get votes, my entry (Inipit) to the Iron Chef Challenge was actually chosen by a judge. 

Judge April Osburn, Clabber Girl’s Culinary Classroom Chef had the following to say about my entry: "I chose this recipe/blog because I thought the recipe was unique and the blog was well written. She told the history of the recipe and had great photos. She made several references to Clabber Girl Baking Powder and even had a link to our website."

Awesome is all I can say! I want to thank Amy Eizinger of A Latte with OTT'A for hosting the  monthly Iron Chef Challenge, Clabber Girl for sponsoring this month's challenge and of course, Judge April Osburn for choosing my entry.  She made  me feel that I've really done a good job in this one!

As a way of thanking Clabber Girl, today I'm featuring a favorite cookie recipe with which I always use Clabber Girl Baking Powder. I'm sure you all are familiar with Pecan Sandies. Keebler has a version of this. Ryan loves pecan, and these melt-in-your-mouth cookies are his favorite! 

Pecan sandies have become my favorite too! Not only are they so easy to make, they are truly so good! The irresistible taste and texture make these cookies a sure hit not only for dessert but for snack too! Ryan loves it with a cup of coffee, and my daughters & I love it with milk! I got this recipe back in 2006 from Gooseberry Patch Online Recipe Box. I love it because it's the simplest pecan sandies recipe I've found that makes absolutely delicious cookies!

* I'm linking this up on My Meatless Mondays,  Melt in Your Mouth Monday, Mangia Mondays, Hearth and Soul Hop Hub, Delectable Tuesday, Tuesdays At The Table and Made From Scratch Tuesday.

Prep Time:~5 mins   Cook Time:~15 mins   Yield: 20-24 pcs. depending on desired size 


Ingredients:

• ½ cup butter
• ½ cup shortening
• 1 cup sugar
• 1 ½ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ cup chopped pecans
• white sugar

 

Procedure:

1. Cream butter and shortening while gradually adding 1 cup sugar.

2. Mix all-purpose flour, baking soda and baking powder, and gradually add to creamed mixture. Stir in pecan nuts.

3. Chill for at least ½ hour.

4. Shape into 1" balls. Place 2 inches apart on greased cookie sheet. (I find that using parchment paper on the cookie sheet is better. It helps the cookies bake evenly and come out much better.) Flatten balls to 1/3" with the bottom of a glass (slightly moistened and dipped in white sugar). I love using an octagonal bottomed glass for this.

Sometimes when I want to make other shapes, I shape the dough into a big ball, then flatten it using a rolling pin, sprinkle sugar on it, then use a cookie cutter for my desired shape. 

5. Bake for 12 to 15 minutes in a preheated oven at 350 degrees.
6. Serve as dessert or snack with your favorite drink!

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