As some of you may already know, I have another cabaret show coming up on November 7th at the Laurie Beechman Theatre! This time around, it’s going to be even better with new material and special guest artist Frederick Anderson, who happens to be a friend, fashion designer and talented Broadway alum! If you saw my first two shows, you know that cooking plays a big part in my performance. For this upcoming show, I’ll be adding a new recipe to the mix — Pecan Sandies! These cookies are really delicious!
Pecans have always played a big role in my life. Growing up in Wichita Falls, Texas, we had pecan trees in our backyard. This MUST be why southerners love them so much! I have wonderful memories of my mom and my aunt Jeanne baking all kinds of desserts with pecans in our house when I was a little girl.
Very recently, my dear aunt passed away. We all flew to El Paso, Texas, to be with the family. My Aunt Jeanne always had a big pecan tree in her backyard, which had me thinking. I decided that I would honor my aunt Jeanne with a pecan recipe for my cabaret.
- 1/2 cup unsalted butter
- 1/2 cup packed light-brown sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans, coarsely chopped
- 1/4 teaspoon cinnamon
- Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in vanilla and salt.
- With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
- Roll dough into 1 1/2-inch balls. Place on 2 baking sheets, about 2 to 2 1/2 inches apart. With the palm of your hand, lightly flatten each ball.
- Bake cookies until golden brown, about 15 to 17 minutes, rotating sheets halfway through.
- Transfer to wire racks, and let cool.
I hope you enjoy the recipe and I can’t wait to see you all at my fall cabaret! Like always, bring your appetites ;). Click here to get your tickets.