Print

Pecan Sandies Recipe

Print Recipe

★★★★★

4.3 from 38 reviews

Classic Pecan Sandies are buttery, melt-in-your-mouth cookies studded with finely chopped pecans and lightly dusted with sugar. These delicate shortbread-style cookies offer a perfect balance of sweetness and nutty crunch, ideal for festive occasions or everyday indulgence.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • ½ cup (100 g) granulated sugar, plus additional ⅓ cup for pressing cookies
  • ½ cup (62.5 g) confectioners’ sugar
  • 2 cups (256 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt

Add-ins

  • 1 cup (109 g) pecans, finely chopped

Instructions

  1. Preheat oven and prepare baking sheets: Set the oven temperature to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugars: Using a hand mixer on medium speed, beat the softened unsalted butter with granulated sugar and confectioners’ sugar until the mixture is smooth and creamy, ensuring well combined.
  3. Add egg and vanilla: Incorporate the room temperature egg and pure vanilla extract into the butter-sugar mixture, beating until fully combined. Scrape down the sides of the bowl as needed for an even blend.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening agent and seasoning throughout the flour.
  5. Mix dry ingredients into wet mixture: Gradually add the dry flour mixture into the wet egg mixture, mixing gently until just combined to prevent overworking the dough and keeping the cookies tender.
  6. Fold in pecans: Carefully fold the finely chopped pecans into the dough, ensuring they are evenly incorporated without crushing them.
  7. Portion cookie dough onto sheets: Using a 3-tablespoon cookie scoop, drop dough balls onto the prepared baking sheets, spacing them approximately 2 inches apart to allow spreading.
  8. Press cookies with sugared glass: Dampen a paper towel and press a kitchen glass onto it, then dip the glass in the additional ⅓ cup granulated sugar. Press the glass firmly onto each dough ball to flatten the cookies to about ½-inch thickness, adding a crunchy sugared top.
  9. Bake the cookies: Place the baking sheets in the preheated oven and bake for 9 to 11 minutes, or until the tops of the cookies look dry and the edges turn a light golden brown, indicating doneness.
  10. Cool the cookies: Remove the cookies from the oven and allow them to rest on the baking sheets briefly before transferring them to wire racks to cool completely. This step ensures they set properly for the ideal texture.

Notes

  • For best results, ensure the butter and egg are at room temperature before starting.
  • Pressing the cookies with a sugared glass not only flattens them but adds a delicate crunchy texture on top.
  • Store cooled cookies in an airtight container at room temperature for up to one week.
  • Chilling the dough for 30 minutes before baking can help maintain thicker cookies if desired.
  • For a nut-free version, replace pecans with toasted coconut flakes.

Keywords: Pecan Sandies, buttery cookies, pecan cookies, shortbread cookies, holiday cookies, nutty cookies, classic cookie recipe

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