Description

Pecan Sandies Cookies are buttery, crumbly shortbread-style cookies loaded with finely chopped pecans. These tender and slightly crisp treats are perfect for any occasion and pair wonderfully with tea or coffee. The dough is chilled and sliced before baking to create perfectly shaped cookies with a melt-in-your-mouth texture.

Ingredients

Cookie Dough

1 cup unsalted butter, softened to room temperature
½ cup confectioners’ sugar
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 cup pecans, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Cream the butter and sugar: Using a stand mixer or hand mixer on medium speed, cream together the softened unsalted butter and confectioners’ sugar until the mixture is light and fluffy, about 2 minutes. This creates the base for your cookie dough.
Add vanilla and flour: Beat in the vanilla extract on medium speed until incorporated. Gradually add the all-purpose flour while mixing on low speed until just combined.
Incorporate pecans: Add the finely chopped pecans to the dough and beat until evenly mixed. Then increase the mixer speed to high and beat for 1 minute, allowing the dough to achieve a breadcrumb-like texture and become less dry.
Shape the dough: Divide the dough in half and shape each half into a ball. Roll each ball into a log approximately 2 inches in diameter. Wrap tightly in plastic cling wrap and refrigerate the logs for at least 2 hours or overnight to firm up.
Preheat oven and prepare pans: When ready to bake, preheat your oven to 350°F (175°C). Line two half-sheet pans with silicone baking mats or parchment paper for easy cookie removal.
Slice and arrange dough: Using a sharp long knife, slice the chilled dough logs into ¼-inch to ½-inch thick rounds. Place the slices on the prepared pans about 1 inch apart to allow for slight spreading during baking.
Bake cookies: Bake the cookies for 10 to 12 minutes until they just start to brown around the edges. This ensures the cookies have a tender, slightly crisp texture.
Cool: Let the cookies cool in the pans for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

For best flavor and texture, chill the dough logs for at least 2 hours or overnight.
If you don’t have a stand mixer, a hand mixer or even vigorous hand mixing can work.
Store cookies in an airtight container at room temperature for up to one week.
Finely chopping pecans ensures even distribution and a more uniform texture in the cookies.