Pecan Sandies with Toffee Recipe
Pecan Sandies with Toffee- melt in your mouth cookies loaded with crunchy pecans and toffee bits. So much tastier than the store bought version!
Do you like your cookies crispy or soft and chewy? I am a soft and chewy cookie kinda girl. Aside from shortbread, there are not many crunchy cookies that I love. But I am adding these Toffee Pecan Sandies to the list of crisp cookies that I could eat way too many of.
They have a crumbly texture, which I’m guessing is why they are referred to as “sandies”. And they do just melt away in your mouth. I have actually made the recipe before, but this time I added toffee bits. And oh my gosh was that a great addition! I love the depth of flavor they add, and the extra crunch. If all you have ever tried are store bought Pecan Sandies, you should really give this recipe a try!
This recipe does make a bucketload of cookies, so you’ll have plenty to share with friends. Or if you want to keep them all for yourself, they do freeze well.
Pecan Sandies with Toffee
- 1 cup butter (no substitutes)
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup oil (I use canola)
- 2 eggs
- 1 tsp almond extract
- 3 1/2 cups flour
- 1 cup whole wheat flour
- 1 tsp soda
- 1 tsp cream of tartar
- 1 tsp salt
- 1 1/2 cups chopped pecans
- 1 1/2 cups toffee bits
- Sugar for rolling cookies
Cream butter and sugars in a large mixing bowl. Beat in oil, eggs, and almond extract. Stir in the flours, soda, cream of tartar, and salt. Add the pecans and toffee bits and stir till just combined. Roll in balls, then roll in sugar. Place on lightly greased or silpat lined cookie sheets. Flatten with a fork. Bake at 350° for about 12-14 minutes.
-Makes about 10 dozen cookies