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Sandie’s Revenge
Credit:
Gentl and Hyers
Recipe Summary
Yield: Makes about 3 1/2 dozen
Ingredients
Ingredient Checklist
2/3 cup pecan halves
1 1/2 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
Gallery
Sandie’s Revenge
Credit:
Gentl and Hyers
Recipe Summary
Yield: Makes about 3 1/2 dozen
Gallery
Sandie’s Revenge
Credit:
Gentl and Hyers
Sandie’s Revenge
Credit:
Gentl and Hyers
Sandie’s Revenge
Recipe Summary
Yield: Makes about 3 1/2 dozen
Recipe Summary
Yield: Makes about 3 1/2 dozen
Yield: Makes about 3 1/2 dozen
Makes about 3 1/2 dozen
Ingredients
Ingredients
- 2/3 cup pecan halves
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Process pecans, flour, cocoa, and salt in a food processor until finely ground, about 30 seconds.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high until light and fluffy, 2 to 3 minutes. Mix in vanilla. Reduce speed to medium low; gradually add flour mixture until just combined.
Lightly flour palms, and roll dough into 1-inch balls. Space 2 inches apart on baking sheets lined with parchment. Bake until firm and fragrant, about 16 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sandie’s Revenge
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Sandie’s Revenge
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
