The Holidays According to Nashville, Part 3: Jill Melton, Publisher of Edible Nashville Magazine
Imagine a world in which your kids make all the Christmas Cookies…and clean up too! It can happen! To help your family achieve this vision, throughout December we will be sharing seasonal recipes from cooks across Nashville. These are all dishes to help you celebrate, and help you include the kiddos in the fun of cooking and baking this holiday season.
For our next installment, we bring you Pecan Sandies, or German Drop Cookies, renamed and documented by Jill Melton, the publisher of Edible Nashville Magazine.
From Jill: These cookies are one of the few cookies my mom made around the holidays. She calls them German Drop Cookies. Which I have too. Until this year. I’m officially changing the name to Pecan Sandies, because my girlfriend, Sandi, adores them, so it seems only fitting to name them such.
- 1 cup butter (2 sticks)
- 1/2 cup sugar
- 1 3/4 cup flour
- 1 cup finely chopped toasted pecans*
- 1/8 teaspoon salt
- powdered sugar and cinnamon
- Preheat oven to 350°F. Mix all ingredients in a mixer until blended; dough will be soft. Scoop with small ice cream scoop onto baking sheet. Bake 20 minutes; let cool. Dredge in powdered sugar with a touch of cinnamon.
*Be sure to ask guests about nut allergies before serving!