Pecan Sandies Recipe
Introduction
Pecan Sandies are buttery, crumbly cookies studded with toasted pecans that melt in your mouth. They make a perfect treat for any occasion, pairing wonderfully with a cup of tea or coffee. This classic cookie is simple to make and always a crowd-pleaser.
Ingredients
- 2 sticks butter, softened (1 cup)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup pecan halves, finely chopped
- 24 pecan halves (for topping)
Instructions
- Step 1: Preheat the oven to 350° F (175° C).
- Step 2: In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for about 3 minutes until light and fluffy, scraping the bowl as needed.
- Step 3: Add the vanilla extract and kosher salt, then beat again to combine.
- Step 4: Gradually add the flour and mix on low speed until a dough forms.
- Step 5: Fold in the finely chopped pecans with the mixer on low until evenly incorporated.
- Step 6: Shape the dough into 1 1/2-inch balls and place them 2 inches apart on two baking sheets lined with parchment paper.
- Step 7: Press each ball down to about 1/2-inch thickness using the bottom of a glass.
- Step 8: Press one pecan half gently into the top of each cookie.
- Step 9: Bake for 18 minutes, or until the edges turn lightly golden brown.
- Step 10: Let the cookies rest on the baking sheets for 3 minutes, then transfer to a cooling rack to cool completely.
Tips & Variations
- For extra flavor, toast the chopped pecans lightly in a dry skillet before adding them to the dough.
- Substitute walnuts or almonds if you prefer a different nut flavor.
- Chill the dough for 30 minutes before shaping if you want firmer cookies.
- Press a sprinkle of coarse sugar on top of the cookies before baking for a sweet crunch.
Storage
Store pecan sandies in an airtight container at room temperature for up to one week. To keep them longer, freeze the cooled cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in a low oven for a fresh-baked feel.
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 kosher salt in the recipe to avoid making the cookies too salty.
How do I keep my pecan sandies from spreading too much?
Make sure the dough is well-chilled before shaping, and press the balls gently instead of flattening them too thin. Using parchment paper and spacing the cookies properly also helps maintain their shape.
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Pecan Sandies Recipe
- Total Time: 36 minutes
- Yield: 24 cookies 1x
Description
Classic Pecan Sandies are buttery, tender cookies filled with finely chopped pecans and topped with a whole pecan half. These slightly sweet, nutty cookies are perfect for any occasion and easy to make with simple ingredients.
Ingredients
Cookie Dough
- 2 sticks butter, softened (1 cup)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup pecan halves, finely chopped
For Topping
- 24 pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a stand-up mixer bowl, beat the softened butter, light brown sugar, and granulated sugar on medium speed for about 3 minutes or until the mixture is light and fluffy. Scrape the sides and bottom of the bowl as needed to ensure even mixing.
- Add Flavor and Salt: Add the vanilla extract and kosher salt to the butter mixture, then beat well until fully combined, enhancing the cookie’s flavor.
- Incorporate Flour and Pecans: Gradually add the all-purpose flour to the mixture and mix on low speed just until a dough forms. Fold in the finely chopped pecans on low speed until evenly distributed through the dough.
- Shape Cookies: Roll the dough into 1 1/2-inch balls and place them about 2 inches apart on two parchment-lined baking sheets. Flatten each ball to 1/2-inch thickness by pressing gently with the bottom of a glass.
- Add Pecan Halves: Press one whole pecan half into the center top of each cookie for decoration and extra crunch.
- Bake: Bake the cookies for 18 minutes or until the edges start to turn a light golden brown, indicating they are done.
- Cool: Let the cookies rest on the baking sheets for 3 minutes, then transfer them to a cooling rack to cool completely before serving.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Press the pecan halves gently to avoid breaking them and to keep the cookie shape intact.
- Storing cookies in an airtight container will keep them fresh for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pecan Sandies, pecan cookies, buttery cookies, Christmas cookies, nutty cookies, classic cookie recipe
