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Cinnamon Crumb Pecan Sandies

Cinnamon Crumb Pecan Sandies

Thursday!  How much do we love short work weeks?  It’s already almost the weekend!  I just can’t even imagine if every week was like this.  Just take out Mondays?  I wonder if then we would all start disliking Tuesdays.  That would be sad.  Tuesdays are okay in my book.  You are out of your Monday funk and ready to be productive and take the week on!  But let’s be real, there is something special about Thursdays.  You are excited to work hard and make this week count but you can almost taste the weekend. I could go on and on about how I feel about each day of the week. But I feel like you would rather hear about these insane cookies I made.  So I had just made those Blueberry Muffins from last week and had some extra crumb topping in a bowl on the counter when I started making regular Pecan Sandies.  Then I looked at it and my brain kind of exploded.

When I think of a recipe, I always google or pinterest the idea to see if someone else has already done it.  In this case I could not find any cookie recipes with crumb topping on them!  I got even more excited.  I knew I had to make them large and in charge and just started scooping dough and piling on crumb topping.  The result?

Cinnamon Crumb Pecan Sandies

One of the best cookies you’ve ever had.  My brother in law had one and had a hard time speaking for a minute.  They really are hard to put into words… it’s just too much good stuff.  And not in an am-pm kind of way.

Cinnamon Crumb Pecan Sandies

Of course when they came out of the oven I sprinkled on a little more sugar because… yeah.

Cinnamon Crumb Pecan Sandies

Print

Pecan Sandies

Ingredients

  • 1 cup butter
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar, divided
  • 1 cup powdered sugar
  • 2 eggs
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 2 cups chopped pecans
  • whole pecans
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 375. Cream butter, vegetable oil, 1 cup granulated sugar and powdered sugar until smooth. Beat in eggs one at a time; stir in nutmeg and vanilla. Fold in flour, baking soda, cream of tartar and salt. Mix in chopped pecans. Roll dough into 2 inch balls and roll each ball in remaining granulated sugar. Place cookies 2 inches apart on ungreased cookie sheets. Flatten each ball a little bit to flatten the top. Place about 1 tablespoon of crumb topping on each ball, then press 1 whole pecan into each as well. Bake 10 to 12 minutes, or until the edges are golden. When you remove them from the oven sprinkle on a little extra sugar. Remove from cookie sheets to cool on wire racks.
  2. *Crumb Topping:
  3. In a bowl mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon with a fork.

 

 

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Trackbacks & Pingbacks

  1. DezClick says:

    […] Pecans and cinnamon make a wonderful combination for the fall cookies. Find Kelsey’s recipe here. […]

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