Description
Pecan Sandies are buttery, tender, and crumbly shortbread cookies loaded with finely chopped pecans. These classic slice-and-bake cookies combine rich unsalted butter, sweet confectioners’ sugar, fragrant vanilla, and nutty pecans to create irresistible treats perfect for any occasion. Simple to prepare and bake, they offer a delightfully nutty flavor with a melt-in-your-mouth texture.
Ingredients
Scale
Base Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 + ¼ cups all-purpose flour
Nuts
- 1 cup pecans, finely chopped
Instructions
- Cream 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.
- Add Vanilla and Flour: Mix in the vanilla extract on medium speed until well incorporated. Gradually add the all-purpose flour while mixing on low speed until just combined.
- Incorporate Pecans and Finish Dough: Add the finely chopped pecans and beat until evenly mixed. Then, increase the mixer speed to high and beat for about 1 minute until the dough has a more breadcrumb-like texture and feels less dry.
- Shape Dough into Logs: Divide the dough into two equal parts and shape each into a ball. Roll each ball into a log approximately 2 inches in diameter. You can make the logs thicker if desired, but that will yield fewer cookies.
- Chill the Dough: Wrap each dough log tightly in plastic cling wrap. Refrigerate for at least 2 hours or up to overnight to firm up the dough for easier slicing.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two half-sheet baking pans with silicone baking mats or parchment paper.
- Slice and Arrange Cookies: Using a sharp long knife, slice the chilled dough logs into ¼-inch to ½-inch thick slices. Place the slices about 1 inch apart on the prepared baking sheets.
- Bake the Cookies: Bake the cookies for 10-12 minutes or until the edges just start to brown, indicating they are perfectly baked with a tender and crumbly interior.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Make Different Shapes: Instead of slicing logs, you can roll out the dough and use cookie cutters to cut fun shapes.
- How to Store Cookies: Store cooled pecan sandies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Storage of Cookie Dough: Wrap shaped logs tightly and refrigerate the dough for up to 3 days before baking.
- Freezing Baked Cookies: Freeze cooled cookies arranged in a single layer within an airtight container, separated by parchment paper layers, for up to 3 months.
- Freezing Cookie Dough: After shaping logs and wrapping tightly, freeze dough logs in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator or on the counter for 30-60 minutes before slicing and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
