pecan sandies

These melt in your mouth pecan sandies are chock full of crunchy toasted pecans.

Pecan Sandies

butter (cold, 226 grams)

confectioners' sugar (70 grams, plus more for dusting)

sugar (100 grams)

tsp salt

tbsp vanilla extract (5 milliliters)

all-purpose flour

pecans

water (optional)

Chop pecans and place on a baking sheet. Then bake at 350F for about 6 minutes or until fragrant. Move them around after 3 minutes to ensure an even toasting. Set aside to cool.

Cut the cool butte into small pieces and transfer to your stand mixer then add the salt, powdered and granulated sugar. Mix on medium speed until creamed into a paste, scraping the bowl down as needed.

Mix in the vanilla then add the flour and beat on low until almost combined then add the nuts and mix on low until incorporated. Use your spatula to scrape the bowl down and finish mixing any stray bits of flour and butter. If your dough looks very crumby you can drizzle in a tablespoon of water at this point to help it come together.

Turn dough out onto a lightly floured surface and roll into a log. Depending on the cookie size you want you can roll two narrow logs or one larger log. Wrap in parchment paper or plastic and chip for at least an hour.

Preheat oven to 350F. Line 2 baking sheets with parchment paper then slice coins between 1/2 and 1/4 inch thick. Place on coins on baking sheet about two inches apart and bake for 12 minutes or until slightly golden on the edge, rotating pan halfway through bake. Allow to cool completely on baking sheet then enjoy!

These easy Pecan Sandies are melt-in-your-mouth shortbread cookies that are bursting with the aroma of real butter and roasted pecans. We keep these pecan cookies deliciously simple with only 4 ingredients.

4-Ingredient Pecan Sandies

butter

tightly cup packed light brown sugar (be sure it's fresh)

pecans (finely chopped, plus extra for topping)

sugar

Mix: In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Scrape down sides as needed. Add only 1 1/2 cups of the flour and mix on medium-low speed until combined, scraping down sides as needed. 

Knead

Knead: On a large board, sprinkle 1/3 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 2 minutes, adding only as much of the remaining flour as needed to make a soft pliable dough. The dough should end up soft and workable, similar to play-dough. If it's too sticky, add in one tablespoon of flour at a time just until dough is the right consistency. Do not add so much flour that dough becomes dry (note: you may not end up using all the flour.) Work in pecans.

Roll into logs

Roll into logs: Divide dough in half and gently roll into logs that are 1 1/2" diameter. Tip: moisten palms with a bit of water or oil to prevent dough from sticking to palms. If your dough has become too warm, chill dough a few minutes to firm up just enough to allow you to roll it.

Chill dough

Chill dough: Wrap logs airtight and chill 30 minutes or until firm enough to slice easily. Preheat oven to 325F with rack on lower middle position. Line large rimmed baking sheet with parchment paper or silicone baking mat.

Slice

Slice: Remove one dough log from fridge and slice into 1/2" thick rounds. Place each cookie 2 inches apart on baking sheet. Place extra chopped pecans on top of cookies, if desired. Bake 12 minutes, or until bottom edges are golden brown. The tops of cookies should remain pale; do no over-bake. Let cookies cool a couple of minutes on baking sheet, before transferring to wire rack to finish cooling. If desired, sprinkle with powdered sugar. 

Repeat:

Repeat: Repeat with the remaining dough log (if dough becomes too firm, let rest at room temp a few minutes to soften just enough to slice.)  Cookies keep very when sealed airtight, at room temp.

https://content.jwplatform.com/videos/0e9YnaBk.mp4

Buttery Jam Thumbprint Cookies

Delicious Pecan Sandies with a buttery shortbread cookie taste everyone loves and chopped pecans throughout. They are quick to make and you can roll them in powdered sugar to make Mexican Wedding Cookies or Snowball Cookies.

brown sugar

granulated

all purpose flour

pecans (, corsely chopped)

tsp vanilla extract

Cream butter and sugar.

Add vanilla and mix. Add flour, salt, and pecans and stir to combine.

Chill for 20 minutes. Roll into 1 1/2 inch balls. Get a glass cup and wet the bottom of it slightly. Gently press the cookies using the bottom of the glass.

Bake at 350 degrees for 15-17 minutes.

https://content.jwplatform.com/videos/mSdcG1wR.mp4

These easy Pecan Sandies are melt-in-your-mouth delicious. These shortbread cookies enjoy boatloads of chopped roasted pecans throughout the dough and brim with lovely buttery goodness. They&#039;re sweet and crumbly yet so soft and exceptionally good! Such a fun treat to make with the kids and also the perfect giveaway this holiday.Makes 2 dozen

(163.5 grams) pecans, (coarsely chopped )

(226.8 grams) unsalted butter, (room temperature )

(66 grams) light brown sugar

½ cup (100 grams) granulated sugar

(250 grams) all-purpose flour

¾ teaspoon (3.75 grams) salt

vanilla extract

(54.5 grams) pecan, (as topping)

Preheat the oven to 350℉/177℃.

Spread the pecans out in a single layer on a parchment-lined baking sheet.

Then bake for about 8-10 minutes or until fragrant and browned. Remove from the oven and let it cool.

Add pecans in a food processor and pulse until nuts are ground.

Using a mixer, cream the butter, granulated sugar, and brown sugar at medium to high speed until it&#39;s fluffy, about 4-5 minutes.

Stir in egg yolks, followed by flour, salt, and vanilla extract.

Add ground pecans and mix until thoroughly combined.

Cut about a 14- to 15-inch long piece of plastic wrap and place it on a board or work surface.

Divide dough in half and place one half on the plastic wrap. Transfer half the dough to the plastic wrap, roll and shape into a log, about 1½-inch-thick log. Repeat with the other half.

Place in the fridge for about 1-2 hours or until firm.

As soon as the dough firms up or when ready to bake, preheat the oven to 325℉/163℃. Then line two baking sheets with parchment paper.

Remove the plastic wrap around the dough and slice the dough into rounds about ¼ inch thick, rotating the log as you go so that it retains its shape.

Gently press a pecan half into the center of each cookie—transfer on the prepared baking sheets about 1 inch apart.

Bake for 20 minutes or until the tops are slightly browned, about 20 minutes, rotating the sheet pan halfway through, if possible.

Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Classic Pecan Sandies made with buttery, crumbly shortbread cookie dough, a hint of warm spices, and nutty pecans. These cookies are perfect for your Christmas cookie platters and make excellent edible gifts!

Pecan Sandies Recipe

all-purpose flour ((250 grams) weighed

salt

cinnamon

nutmeg

butter (unsalted, softened, two sticks)

brown sugar (light

pecans (plus halves for topping)

In a large mixing bowl, whisk together the flour, salt, cinnamon, and nutmeg, and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric handheld mixer, cream the butter and sugars together for 5 to 7 minutes until light and fluffy. Start on low speed (3-4) and gradually increase the speed to high (8-9).

Add the vanilla and mix on medium until combined. Add the flour mixture to the bowl and beat until just a few spots of dry flour remain. Start on low speed and gradually increase to medium-high. Do not overmix the dough.

Add the pecans to the bowl and mix on low until they are evenly distributed into the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes up to overnight.

Preheat your oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat. Using a medium cookie scoop, scoop out about 1 1/2 tablespoons of dough and roll them into balls with both palms.

Place the dough balls on the lined baking sheet about 2 inches apart. Wet the flat bottom of a glass and press down on the cookie balls slightly to flatten them into 1/2-inch thick cookies. Gently press a pecan half into the top of each cookie.

Bake the cookies on a middle rack in the preheated oven for 17 to 20 minutes or until the edges just start to turn light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.

Light and crumbly Pecan Sandies may look simple but don&#x27;t let that fool you; these easy-to-make cookies are filled with irresistible buttery pecan flavor. You won&#x27;t be able to eat just one!

unsalted butter, softened

tsp kosher salt

pecans, finely chopped

Tbsp sugar

Preheat oven to 350 degree F.

Cream butter and powdered sugar together in a...

Cream butter and powdered sugar together in a large bowl. Add flour, salt and vanilla. It becomes very crumbly. Use your hands to mix in the chopped pecans, until it becomes a ball.

Using a 2Tbsp cookie scoop, scoop dough and...

Using a 2Tbsp cookie scoop, scoop dough and place on baking sheet with parchment paper, about 2 inches apart.

Dampen a paper towel and press a glass...

Dampen a paper towel and press a glass (or measuring cup with flat bottom) onto the paper towel. Then dip the glass in the reserved granulated sugar. Press glass onto cookie dough to flatted until about 1/2 inch thick.

Bake cookies for 11-13 minutes, just until lightly...

Bake cookies for 11-13 minutes, just until lightly browned on edges. Remove and cool completely.

Pecan sandies are shortbread cookies loaded with chopped pecans in the dough and on top of the cookies, creating an irresistible buttery, nutty flavor.

pecan halves

¼ cup all purpose flour

brown sugar (light or dark brown sugar)

unsalted butter (frozen, equal to 1 stick butter)

tbsp milk (heavy whipping cream

Separate out a slightly heaping ⅓ cup of the pecan pieces and mince them into small pieces with a sharp knife on a cutting board. Set the other pecan pieces aside for now.

In a medium-sized mixing bowl, whisk together the flour, minced pecan pieces, powdered sugar, and brown sugar until well combined.

Grate the frozen butter into the flour mixture and mix using a hand mixer.

Use a hand or stand mixer to beat in the milk (heavy cream or half and half) 1 tablespoon at a time, to the dough, just until the dough comes together without needing to be pressed.

Once the dough is formed, turn it out onto a large sheet of plastic wrap and press it into a long, even log.

Wrap the dough well with the plastic wrap, pressing it into a firm log, and then place the dough in the freezer for at least 10 minutes.

When ready to bake your cookies, preheat your oven to 350º F and line two baking sheets with silicone baking mats or parchment paper.

Remove your dough log from the freezer and use a sharp knife and cutting board to cut thick slices of the dough, at least ½ inch to 1 inch thick.

Place the cookies on the prepared baking sheets, about 1 inch apart.

Top the cookies with the remaining pecan halves or pieces and then bake for 12-15 minutes or until the edges are golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before serving.

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Top 7 pecan sandies recipes from across the web

The most viewed pecan sandies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pecan Sandies

4-Ingredient Pecan Sandies

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The most viewed pecan sandies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine