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Pecan Sandies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 68 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is fully combined and smooth.
  3. Mix Dry Ingredients: Stir in the salt, then gradually add the all-purpose flour, mixing just until incorporated to avoid overworking the dough.
  4. Fold in Pecans: Gently fold in the chopped pecans evenly throughout the dough.
  5. Form the Dough Log: Shape the dough into a log approximately 1 ½ inches thick, making it easier to slice after chilling.
  6. 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.
  7. Preheat Oven: Preheat your oven to 350°F (177°C) in preparation for baking.
  8. Slice the Dough: Remove the chilled dough log from the refrigerator and slice into ½-inch thick rounds carefully to maintain shape.
  9. Arrange on Baking Sheet: Place the cookie slices on an ungreased baking sheet, spacing them slightly apart to allow for some spreading.
  10. Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges just begin to turn a light golden brown.
  11. 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.

Find it online: https://slsrecipes.com/pecan-sandies-recipe/