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If you have a soft spot for buttery, crumbly cookies that bring a touch of nutty delight to every bite, then you’re going to fall head over heels for this Pecan Sandies Recipe. These classic cookies offer the perfect balance of rich, melt-in-your-mouth texture paired with the gentle crunch of toasted pecans. They are simple to make yet incredibly satisfying, perfect for sharing with friends or enjoying as a cozy treat with your afternoon tea or coffee.
Ingredients You’ll Need
Every ingredient here plays a starring role in creating the perfect Pecan Sandies. From the creamy butter that gives a tender crumb to the toasted pecans that add that signature nutty flavor, these ingredients are deceptively simple but totally essential.
- 1 cup unsalted butter, softened: Provides richness and a tender texture to the cookies.
- ½ cup granulated sugar: Adds sweetness and helps create a light crumb.
- ¼ cup light brown sugar, packed: Brings a subtle caramel note and moisture.
- 1 large egg: Binds the ingredients together while adding a bit of lift.
- 1 teaspoon vanilla extract: Enhances the cookie’s flavor with fragrant warmth.
- ½ teaspoon salt: Balances sweetness and intensifies flavors.
- 2 cups all-purpose flour: The base that provides structure and that classic sandy texture.
- 1 cup chopped pecans: Adds crunch and toasty nutty goodness that makes these cookies truly memorable.
How to Make Pecan Sandies Recipe
Step 1: Cream the Butter and Sugars
Start by beating together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy. This process is key to a tender cookie with just the right amount of sweetness and helps incorporate air for that melt-in-your-mouth texture.
Step 2: Add the Egg and Vanilla
Beat in the egg and vanilla extract until everything is blended beautifully. This not only adds moisture but also boosts the depth of flavor, giving your Pecan Sandies that comforting aroma everyone loves.
Step 3: Incorporate Salt and Flour
Stir in the salt to enhance all the flavors. Then, gradually add the flour, mixing carefully until just combined. Don’t overwork the dough here; you want to keep the tender crumb without developing too much gluten.
Step 4: Fold in the Pecans
Gently fold in the chopped pecans to evenly distribute that wonderful crunch throughout the cookie dough. Toasting the pecans before adding can intensify their flavor, but raw works beautifully too.
Step 5: Chill the Dough
Shape your dough into a log about 1½ inches thick, wrap it tightly in wax paper or plastic wrap, and chill it in the refrigerator for at least 4 hours. Overnight chilling is even better, allowing the flavors to meld and the dough to firm up, which makes slicing easier and helps maintain those neat cookie edges when baked.
Step 6: Slice and Bake
Preheat your oven to 350°F (177°C). Remove the dough from the fridge and slice it into rounds about ½-inch thick. Place them on an ungreased baking sheet with some space between each cookie for even baking. Bake for 12 to 15 minutes until the edges turn lightly golden and the aroma fills your kitchen. Let them cool a bit on the sheet before transferring to a wire rack.
How to Serve Pecan Sandies Recipe
Garnishes
These cookies really shine on their own, but if you want to add a little flair, try dusting them with powdered sugar for a delicate finish or drizzle a bit of melted chocolate over the top for a decadent touch. A sprinkle of cinnamon or a tiny pinch of sea salt enhances the nutty sweetness wonderfully too.
Side Dishes
Pecan Sandies make a fabulous companion to warm beverages—think classic black tea, a creamy latte, or even a glass of cold milk. For a dessert platter, pair them with fresh berries or a scoop of vanilla ice cream to balance the crunch with some juicy or creamy elements.
Creative Ways to Present
For holiday gatherings or special occasions, stack your Pecan Sandies Recipe cookies into a pretty tin tied with ribbon or create a layered jar gift with the cookie dough ingredients for a fun, interactive surprise. You can also sandwich them around a smooth cream cheese frosting or a dollop of jam for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Pecan Sandies stay fresh for days when stored in an airtight container at room temperature. Keeping them sealed tightly preserves that perfect crumbly texture without drying out. They’re great for making ahead of time too, which is super convenient when planning for gatherings.
Freezing
You can freeze both the cookie dough log and the baked cookies. Wrap the dough tightly in plastic and then foil, freezing for up to 3 months. When ready, slice and bake directly from the freezer, adding a couple of extra minutes to the baking time. Baked cookies freeze well in airtight containers or freezer bags, perfect for enjoying later.
Reheating
To bring back that freshly baked warmth, pop your Pecan Sandies in a low oven for 5 minutes or zap one cookie at a time in the microwave for a few seconds. This little step revives their buttery softness with a touch of that just-baked magic.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts, almonds, or even pistachios all work well. They will change the flavor profile a bit but still keep that lovely crunch and texture. Just make sure to chop them finely for better integration in the dough.
Why do I need to chill the dough?
Chilling the dough firms it up, which helps maintain the shape of your sandies while baking. It also allows the flavors to meld and improves the texture, making the cookies more tender and crumbly instead of spreading too much.
Should the baking sheet be greased?
It’s best not to grease the baking sheet for this recipe. The butter in the dough provides enough fat, and an ungreased sheet encourages that light, sandy texture with a slightly crisp edge.
What texture should I expect from Pecan Sandies?
Expect a melt-in-your-mouth crumbly texture offset by the lovely crunch of pecans. They’re buttery without being greasy and hold together just enough to enjoy comfortably without crumbling excessively.
Can I make these cookies gluten-free?
You can! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking and includes xanthan gum for structure. The texture will be slightly different but still very delicious.
Final Thoughts
There is something truly comforting and timeless about a classic batch of Pecan Sandies Recipe, and I can’t recommend making these enough. They bring warmth and a little piece of nostalgia to your kitchen with every bite. So grab your ingredients, embrace the buttery goodness, and enjoy sharing these delightful cookies with everyone you love.
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Pecan Sandies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pecan Sandies are classic buttery cookies with a rich, nutty flavor from chopped pecans. These crumbly, melt-in-your-mouth treats are easy to prepare, requiring simple ingredients and a chilling step to enhance their texture. Perfect for holiday cookie trays or any time you crave a sweet nutty snack.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 5-7 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is fully combined and smooth.
- Mix Dry Ingredients: Stir in the salt, then gradually add the all-purpose flour, mixing just until incorporated to avoid overworking the dough.
- Fold in Pecans: Gently fold in the chopped pecans evenly throughout the dough.
- Form the Dough Log: Shape the dough into a log approximately 1 ½ inches thick, making it easier to slice after chilling.
- Chill the Dough: Wrap the dough log tightly in wax paper or plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to firm up for slicing.
- Preheat Oven: Preheat your oven to 350°F (177°C) in preparation for baking.
- Slice the Dough: Remove the chilled dough log from the refrigerator and slice into ½-inch thick rounds carefully to maintain shape.
- Arrange on Baking Sheet: Place the cookie slices on an ungreased baking sheet, spacing them slightly apart to allow for some spreading.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges just begin to turn a light golden brown.
- Cool the Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, do not skip chilling the dough; it helps the cookies maintain their shape and intensifies the flavor.
- You can toast the pecans lightly before folding them in to enhance their flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend at a 1:1 ratio.
- Ensure butter is softened but not melted to achieve the best texture in the cookies.
