Blueberry and Pecan Sandies
Blueberry and Pecan Sandies
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 3 sticks butter, softened
- 3/4 cup sugar
- 3 teaspoons Fustini's Basil Crush olive oil
- 3 teaspoons Fustini's West Michigan Blueberry balsamic
- 3 cups cake flour
- 1 1/2 cups pecans, finely chopped
Directions
- Preheat oven to 375 degrees. Cream the butter and sugar together in a mixer. Add the Fustini's olive oil and balsamic and mix well, scraping down the sides as needed. Add the flour and mix on low until just combined. Add the pecans and stir to combine only. Portion teaspoonfuls and roll into balls. Place on a parchment-lined cookie sheet and bake for 20-25 minutes or until golden brown. Let cool completely before removing from the pan.
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