Pecan Sandies Recipe
Introduction
These buttery, crumbly Pecan Sandies are a classic holiday cookie filled with toasted pecans for a delightful crunch. They make a perfect treat for snacking or gifting, especially when you love nutty flavors as much as we do.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. Then mix in the vanilla extract.
- Step 3: Gradually add the flour, salt, and chopped pecans to the butter mixture, stirring until just combined.
- Step 4: Roll the dough into balls and place them evenly spaced on the prepared baking sheets.
- Step 5: Flatten each ball slightly by pressing down gently with the bottom of a glass.
- Step 6: Bake for 12 to 15 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack before serving.
Tips & Variations
- For extra flavor, toast the pecans lightly in a dry skillet before chopping to enhance their nutty aroma.
- Replace half of the all-purpose flour with whole wheat flour for a nuttier, heartier texture.
- Dip cooled cookies halfway in melted chocolate for a decadent twist.
Storage
Store Pecan Sandies in an airtight container at room temperature for up to one week. They also freeze well; simply place them in a freezer-safe container for up to three months. To enjoy, thaw at room temperature and, if desired, warm slightly in the oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.
How can I make my Pecan Sandies more crumbly?
Ensure not to overmix the dough once the flour is added and use cold butter when creaming to achieve a tender, crumbly texture.
PrintPecan Sandies Recipe
Pecan Sandies are classic buttery, crumbly cookies loaded with toasted pecans. These delightful treats are perfect for holiday snacking or gifting, offering a rich nutty flavor combined with a delicate sweetness and a melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: About 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. This creates a smooth base and ensures tender cookies. Then, mix in the vanilla extract.
- Add Dry Ingredients and Pecans: Gradually incorporate the all-purpose flour, salt, and finely chopped pecans into the creamed mixture. Mix just until combined to maintain the cookie’s delicate texture.
- Shape the Cookies: Roll the dough into balls and place them evenly spaced on the prepared baking sheets. Flatten each ball slightly using the bottom of a glass to achieve the classic sandie shape.
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges turn lightly golden. Be careful not to overbake to keep the texture tender and crumbly.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. This helps them set perfectly for serving or packaging.
Notes
- For extra flavor, toast the pecans lightly in a dry skillet before chopping and adding to the dough.
- If you prefer a sweeter cookie, you can increase the powdered sugar by 1/4 cup.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
- To accommodate nut allergies, substitute pecans with an equal amount of finely chopped chocolate chips or dried fruit.
Keywords: Pecan Sandies, buttery cookies, pecan cookies, holiday cookies, crumbly cookies, nutty cookies
