dairy free · Uncategorized

Matcha Pecan Sandies


dairy free // vegan // kid approved

love, love, love pecan sandies + shortbread cookies // I have baked Mexican wedding cookies since I was a kid & within the past few years I switched out the chopped pecans for pecan meal // the pecan meal creates a wonderful crunch to cookies + adds nutritional value // these matcha pecan sandies are an oh-so-perfect compliment to tea or coffee // this recipe was modified from an original submitted to Smart Balance.com, which I posted below // I hope you love the cookies, happy baking!

Ingredients & Kitchen Tools:

  • 1 & 1/4 cups of flour
  • 1/4 cup pecan meal
  • 2 Tbsp Matcha powder
  • 1/2 cup Smart Balance Original Buttery Spread
  • 1/4 cup granulated sugar
  • 1/2 cup confectioner’s sugar
  • 2 tsp vanilla extract
  • 1 Tbsp cold water
  • extra matcha (~1 tbsp) and powdered sugar (~1/4 cup) combined to roll cookies in once baked
  • large mixing bowl
  • 13 x 18 baking sheet (standard size) lined with parchment paper (2 or use 1 twice)

:: Prep :: Dough will need to be chilled for 2 hours :: Preheat oven to 325 degrees F :: Yield: about 52 cookies::

  1. in a bowl combine “butter,” sugars, vanilla, and water & beat until creamy
  2. stir in the flour, pecan meal, and matcha powder until dough has formed
  3. cover and chill dough for 2 hours
  4. form dough into quarter-sized balls, place on baking sheet, and give a light press down on each cookie
  5. bake at 325 for 20-25 minutes until bottoms are golden brown  
  6. let cookies cool for 5 minutes
  7. roll cookies in matcha powdered sugar combination
  8. enjoy! (best to consume within 3 days)


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recipe modified from:  SmartBalance.com

Happy, Healthful Eating!

-the mrs.

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