chocolate chip pecan sandies & white chocolate almond sandies --- a delightful easy cookie

I love a good cookie.  If you follow my social media accounts you will realize that fairly quick.  I'm one of those kinds of cooks (and bakers) who likes to play around and make their own recipes.   I guess a glorified "recipe creator."

I love a good sandie.  I'm sure you have purchased store bought pecan sandies at some point.   I decided that I would give this a run.

Of course, I added my favorite dark chocolate chips, along with fresh pecans, to my batter.   The end result was delicious!  These cookies don't require a variety of sugars.  You just use your plain ole' Domino white sugar.   Delicious!    

I also created a white chocolate almond sandie.  My husband said they tasted like his white chocolate macadamia nut cookies.   Nope!  Those were almonds!  Yum!   I get the fresh slivered almonds from The Fresh Market, as well as the Pecans.

I know the moment you are waiting for!   Here's the recipe:

Ingredients:

2 cups All Purpose Flour (I love White Lilly)   It is a lighter flour.   This flour returns a delicious fluffy cookie.
1 cup of White Sugar
1 stick of Soft Unsalted Butter  (HINT:  Take a stick of unsalted butter out of your fridge, place it in a container and put in microwave for 35 seconds.  This will get you the perfect soft butter!)
1 Teaspoon of Vanilla 
1/2 Teaspoon of Baking Soda  (always make sure you are using fresh (not expired) baking soda & baking powder
1/4 Teaspoon of baking powder
1/2 cup Dark Chocolate Chips
1/2 cup Chopped Pecans
1 Large egg
1 Teaspoon of Lemon Juice ---- either fake or real.  Real is better.
Organic Powdered Sugar for topping

If you want the white chocolate almond sandies - You use the same base.    The only thing is substitute the dark chocolate chips and pecans with the white chocolate chips & almonds!

DIRECTIONS --- Pre-heat Oven to 350 - Line cookie sheet with parchment paper

In mixing Bowl - I call mine Bertha.  Sometimes I call her Gertrude.

Now, I could tell you that you should separate your dry ingredients from your wet.  That probably is better!  In fact, I do that most of the time.   However, I got distracted when making these, and I just ended up with everything in the mixing bowl (except the chocolate chips & pecans) and the cookies turned out marvelous.  

I did put the flour, sugar, baking soda/powder, and softened butter in first.  Then I folded in all the other ingredients next.  I wait until all this is mixed well, then add in the chocolate chips & pecans last.   

Place by teaspoons (or roll small balls) and put on cookie sheet.    The batch above made 18 really nice size cookies.   Bake at 350 for approx 15-18 minutes.    People - watch your cookies.   I turn my cookies half way through while baking.   This will give you a consistent cookie all around.

Take out of oven and top with some pinches of organic powdered sugar.  Let cool.   Once cooled, I store mine in bakery bags or air tag baggies.

YUM!  Enjoy!

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