Saturday, February 25, 2012

Almond Sandies














































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  • Have you ever had Pecan Sandies? They're a buttery, shortbread-like cookie, and they're one of my favorites.  However, we never have pecans in our house...but we always have almonds.  So I decided to create an almond sandie.  And they turned out soooo tasty!  They seriously blew my mind and didn't last a day in my house!   My family could not stop eating them. They truly [melt-in-your-mouth].  The glaze is not something that's normally on pecan sandies, but I think it adds so much and makes the cookie taste much better, because pecan sandies aren't typically a very sweet cookie...and I like my cookies sweet. The glaze makes these much more unique than any other cookie.  I love the little crunch from the nuts, too.  And the almond in the center makes these so pretty and the perfect gift or dessert to bring to a party.  I can't wait to make these during the holiday season!


  • Yield: about 4 dozen

  • Ingredients:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup unsweetened applesauce
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup confectioners' sugar, sifted
  • 1 eggs
  • 1 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 dash of cinnamon
  • 1 cup chopped almonds + some whole ones

1 1/4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup pure maple syrup

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the margarine, vegetable oil, 1/4 cup white sugar, brown sugar and confectioners' sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the almonds.   Freeze the dough for 30 minutes.
  3. Roll dough into 1 inch balls. Place the cookies 2 inches apart onto parchment paper place a whole almond into the center of each one, gently pressing the cookie down slightly (these don't spread out much while cooking).
  4. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from paper to cool on wire racks. 
  5.  Combine the glaze ingredients together.  Dip cooled cookies completely into glaze and let sit a few minutes to set.

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