pecan sandies recipe

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!

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.

butter

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.

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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

sugar

brown sugar (light or dark brown sugar)

unsalted butter (frozen, equal to 1 stick butter)

salt

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.

Pecan Sandies Cookies are soft, nutty shortbread that will melt in your mouth! This Pecan Sandies recipe is a fun idea for Christmas treats!

Pecan Sandies Cookies Recipe (Easy Shortbread)

unsalted butter (softened, but still cold)

vanilla extract

almond extract

all-purpose flour (plus more for dusting rolling surface)

Using a stand mixer fitted with a paddle attachment or an electric hand mixer and large mixing bowl, cream the butter, sugar, and both extracts on high speed, just until combined. Set aside.

In a medium mixing bowl, whisk together the flour and salt. With the mixer on low speed, incorporate the flour mixture into the bowl with the butter/sugar mixture, just until combined. Do not over mix or your cookies will be too dry.

Add the chopped pecans and continue mixing on low speed until the dough starts to come together. If dough is too crumbly, with the mixer running, add 1 tablespoon of water at a time, until the dough comes together. If it is too sticky, add 1 tablespoon of flour at a time.

Turn dough out onto a surface dusted with flour and shape into a flat disk. Wrap in plastic wrap and chill dough in the fridge for 30 minutes.

After chilling, transfer dough to a lightly floured surface. Using a rolling pin, flatten the dough to ¼ to ½-inch thick. *See Notes

Preheat your oven to 350°F.

Meanwhile, cut out cookies using a plain or fluted 2 1/2-inch round cookie cutter, or use any size/shape of cutter you desire.  Gather unused dough and re-roll as necessary.

Transfer the unbaked shortbread cookies to an ungreased baking sheet.

Bake for 20 to 25 minutes, or until the edges begin to brown. Remove pan from oven and allow cookies to sit on pan for 2 minutes, then transfer to a cooling rack and allow them to cool to room temperature.

These pecan sandies are the best I’ve ever had! They melted in my mouth and were so easy to make. Thank you, Donna!

I love shortbread cookies, they're a classic and the pecan is a perfect addition. Definitely making these for the holidays.

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