Pecan Sandies Recipe

These Pecan Sandies cookies combine crispy, buttery, and nutty goodness to make this cookie an all-time favorite.

No cookie platter is complete without these nutty and buttery Pecan Sandies. These may seem unassuming next to chocolatey cookies, or those fabulous decorated cookies, but these are sneaky good. These crispy cookies are not overly sweet and they make an excellent compliment to tea or coffee. I remember this cookie always being one of my mother’s favorites. And of course, mom always knows best.

Think shortbread plus crunchy pecans. That’s this cookie in a nutshell. (No pun intended.) These Pecan Sandies pack well and are a good cookie for sharing during the holidays as edible gifts, or for a cookie exchange.

Preparation for these cookies is pretty basic. Begin by beating together (with an electric mixer) the butter and sugar until smooth. Add in a bit of ice water, salt, cinnamon, flour, finely chopped pecans (or walnuts) and a vanilla extract. Mix the dough to combine well, then cover tightly in plastic wrap or a zip top plastic bag and chill in the refrigerator for at least 30 minutes. Once chilled, firmly form 1-inch dough balls. The dough tends to be a bit crumbly, so take time to press it together well to hold the shape.

Place dough balls on ungreased parchment lined baking sheets about 2-inches apart. Use a flat-bottomed glass to gently flatten balls to about 1/2-inch thick. Or if you’d like roll into crescent shapes. All that’s left to do is bake. It takes about 20 minutes at 325-degrees F.

The dough for these Pecan Sandies works best when chilled for a while before divvying them up for baking. The dough can also be formed into a roll, chilled for a few days and then sliced for baking as needed.

1. Cream butter and sugar.
2. Add vanilla and mix. Add flour, salt, and pecans and stir to combine.
3. Chill for 20 minutes. Roll into 1 ½ inch balls. Get a glass cup and wet the bottom of it slightly. Gently press the cookies using the bottom of the glass.
4. Bake at 350 degrees for 15-17 minutes.

Pecan Sandies Recipe

These nutty, buttery and crunchy cookies are similar to shortbread.

Prep: 20min

Total: 1h10min

Ingredients:

• 12 tablespoons (1 1/2 sticks) butter, slightly softened
• 1/2 cup granulated sugar
• 1 tablespoon ice water
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 cups plain flour
• 1 cup finely chopped pecans (walnuts are a good substitute)
• 1 1/2 teaspoon vanilla

Instruction:

Preheat oven to 325-degrees F. Line baking sheets with baking parchment. Using an electric mixer, beat together butter, sugar until smooth. Add all other ingredients and mix to combine. Chill dough covered for at least 30 minutes. By hand, firmly form dough into 1-inch balls. Dough will be crumbly so take time to press it together well to hold shape. Place dough balls on parchment lined baking sheets about 2-inches apart. Using a flat bottom glass, gently flatten balls to about 1/2-inch thick, or roll into crescent shapes. Bake at 325-degrees F for 20 minutes.

4-Ingredient Pecan Sandies

These easy Pecan Sandies are melt-in-your-mouth shortbread cookies that are bursting with the aroma of real butter and roasted pecans. We keep these pecan cookies deliciously simple with only 4 ingredients.

Prep: 30min

Serving Size: 1 serving

Nutrition Facts: calories 101 kcal, Sugar 0.2 g, Sodium 48.9 mg, Fat 7.5 g, Saturated Fat 4 g, Trans Fat 0.2 g, Carbohydrate 7.5 g, Fiber 0.4 g, Protein 1.2 g, Cholesterol 16.3 mg, servingSize 1 serving

Ingredients:

• 1 cup salted butter (cut into pieces and chilled)
• 1/2 tightly cup packed light brown sugar (be sure it’s fresh)
• 2 1/4 cups all-purpose flour (divided (you may not end up using all of it))
• 1/2 cup roasted pecans (finely chopped, plus extra for topping)
• Optional: powdered sugar for dusting

Instruction:

1. Mix: In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Scrape down sides as needed. Add only 1 1/2 cups of the flour and mix on medium-low speed until combined, scraping down sides as needed.
2. Knead: On a large board, sprinkle 1/3 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 2 minutes, adding only as much of the remaining flour as needed to make a soft pliable dough. The dough should end up soft and workable, similar to play-dough. If it’s too sticky, add in one tablespoon of flour at a time just until dough is the right consistency. Do not add so much flour that dough becomes dry (note: you may not end up using all the flour.) Work in pecans.
3. Roll into logs: Divide dough in half and gently roll into logs that are 1 1/2″ diameter. Tip: moisten palms with a bit of water or oil to prevent dough from sticking to palms. If your dough has become too warm, chill dough a few minutes to firm up just enough to allow you to roll it.
4. Chill dough: Wrap logs airtight and chill 30 minutes or until firm enough to slice easily. Preheat oven to 325F with rack on lower middle position. Line large rimmed baking sheet with parchment paper or silicone baking mat.
5. Slice: Remove one dough log from fridge and slice into 1/2″ thick rounds. Place each cookie 2 inches apart on baking sheet. Place extra chopped pecans on top of cookies, if desired. Bake 12 minutes, or until bottom edges are golden brown. The tops of cookies should remain pale; do no over-bake. Let cookies cool a couple of minutes on baking sheet, before transferring to wire rack to finish cooling. If desired, sprinkle with powdered sugar.
6. Repeat: Repeat with the remaining dough log (if dough becomes too firm, let rest at room temp a few minutes to soften just enough to slice.) Cookies keep very when sealed airtight, at room temp.

Pecan Sandies Recipe | The Most Delicious Cookies!

FAQ

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