Triscuit Sandies Dessert Cookies Recipe
Triscuit Sandies are a savory twist on the classic shortbread cookie, incorporating the crunchy texture of Triscuit crackers for a unique and delightful treat. Perfect for snacking or entertaining, these savory cookies are sure to impress!
Adding layers of texture to a cookie by folding in ground-down bits of goodness is one of our favorite ways to pack a big punch, but you need to choose your fighter wisely.
If you pick something too smooth, your cookie won’t gain any oomph, and if you choose something too flavorful, your cookie may end up overwhelming (sorry, Flamin’ Hot Cheetos).
In search of a base that brings loads of unexpected texture and just the right amount of flavor, our journey led to woven wheat crackers.
Nothing if not…textural, these pantry staples add tons of complexity, and the joy of converting something so seemingly virtuous into a cookie is just bonus points.
Ingredients:
190g Triscuit crackers 38 crackers
113g unsalted butter, softened 1 stick (8 T)
40g confectioners’ sugar ⅓ cup
110g flour ¾ cup
15g turbinado sugar 1 T
4g kosher salt 1 tsp
flour, for dusting
25g sugar, for sprinkling 2 T
Instructions:
Heat the oven to 325°F. Pan-spray or line one half-sheet pan with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with the paddle attachment, beat the Triscuits on medium speed until the crackers are crushed into coarse sand, about 5 minutes. Transfer to a bowl and set aside.
Back in the stand mixer, cream together the butter and confectioners’ sugar on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl.
Add the flour, crushed Triscuits, turbinado sugar, and salt and paddle on low speed just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Scrape the dough out onto a piece of parchment paper and form into a rough square. Dust the top lightly with flour and roll into an 8 × 8-inch square. Transfer the dough to the prepared pan and freeze, uncovered, until firm, about 15 minutes.
Use a Triscuit to measure, score, and slice the dough into a grid of 16 Triscuit-size squares. Use the dull side of a knife blade (or the sharp side with a careful hand) to make crosshatch indentations in the cut cookies to resemble the weave of a Triscuit.
Bake at 325°F until golden, 14 to 16 minutes.
Sprinkle the tops of the warm cookies with sugar. Let cool completely on the pans, then transfer to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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