When I bake, I usually go big and these chunky Pecan Sandies are truly a mouthful. Most of us around the holidays make some sort of dainty pecan cookie, but these aren’t the kind of treat you put out on a holiday buffet table. These cookies are large and crunchy with a slight chew in the middle, a cookie that you can eat straight from the baking tray or pull out of the cookie jar, and feel the crumbs stick to your chin after just one bite. My kind of cookie.
To make these chunky pecan cookies, I used a mixture of whole wheat and white flours because pecans need some structure to hold onto while baking. I also think the earthy notes of whole wheat flour compliment sweet nutty pecans, and make a good marriage in any dessert. The maple sugar that these cookies are rolled in make a great crunch after baking, but if you don’t have maple sugar, or can’t get your hands on a jar, turbinado, or any nut-flavored sugar will work nicely too.
I made these babies big intentionally, similar size to a ping-pong ball before baking. I think the huskiness allows for a better tasting cookie. Sort of like a mini-muffin versus a regular sized muffin. Which would you rather bite into? I say the latter because there’s something about the sensation of it all.
1 cup whole wheat, fife or whole wheat white flour
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, softened
1 cup granulated sugar
1 cup toasted pecans, chopped
1/3 cup maple sugar
(Makes 1 Dozen Cookies)
- Preheat oven to 325 degrees. Whisk flours, salt and baking soda in a bowl, set aside.
- In a stand mixer or large bowl, cream butter and 1 cup granulated sugar, about 3 minutes. Scrape down sides of bowl and add dry ingredients on low speed, about 1 minute. Add pecans and mix by hand until incorporated.
- Scoop dough out into 2-inch balls and roll in palm of hands until round. Roll into maple sugar and place on parchment lined baking sheet. Press to flatten with a bottom of a glass. Sprinkle tops with a pinch of maple sugar.
- Bake for 13-15 minutes or until golden on top. Remove and let cool for 5 minutes before moving to a plate or rack. Enjoy!