New This Month

Sandie's Revenge

Our chocolate twist on classic buttery pecan sandies.

  • Yield: Makes about 3 1/2 dozen
Bloody Black Currant Punch

Photography: Gentl and Hyers

Source: Martha Stewart Living, October 2005


  • 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


  1. Preheat oven to 350 degrees. Process pecans, flour, cocoa, and salt in a food processor until finely ground, about 30 seconds.

  2. 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.

  3. 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.

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