Why You’ll Love This Recipe
I love how simple yet flavorful these cookies are. The buttery dough comes together quickly, and the chopped pecans add just the right amount of crunch and nuttiness. They’re not overly sweet, which makes them perfect for any time of day. Plus, they store beautifully, so I can enjoy them all week long.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter (softened)
powdered sugar
vanilla extract
all-purpose flour
salt
chopped pecans
directions
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I start by creaming the softened butter and powdered sugar together until light and fluffy.
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I mix in the vanilla extract, followed by the flour and salt, combining everything until a dough forms.
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I fold in the chopped pecans, making sure they’re evenly distributed.
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I shape the dough into small balls or logs, depending on how I want to serve them, and place them on a parchment-lined baking sheet.
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I chill the shaped dough in the fridge for about 30 minutes to help the cookies hold their shape.
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I preheat the oven to 350°F (175°C), then bake the cookies for 15–18 minutes or until the edges just start to turn golden.
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I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. Prep time is around 15 minutes, with 30 minutes of chilling time and 15–18 minutes of baking time.
Variations
I sometimes roll the dough into a log and slice it into rounds before baking for a more traditional shortbread look. For extra sweetness, I roll the baked cookies in powdered sugar once they’ve cooled slightly. If I’m feeling festive, I add a touch of almond extract or dip one side of each cookie in melted chocolate.
storage/reheating
I store Pecan Sandies in an airtight container at room temperature for up to one week. They also freeze well—I place them in a single layer in a freezer-safe container and freeze for up to 2 months. No reheating needed; I just let them come to room temperature before serving.
FAQs
Can I toast the pecans before adding them?
Yes, I often toast the pecans in a dry skillet or oven for 5–7 minutes to enhance their nutty flavor before mixing them into the dough.
Do I need to chill the dough?
Yes, chilling helps the cookies hold their shape and improves the texture. I always recommend at least 30 minutes in the fridge.
Can I use salted butter?
If I use salted butter, I reduce the added salt in the recipe slightly. The flavor will still be delicious.
Why are my cookies too crumbly?
If the dough is too dry, I add a teaspoon of milk or an extra tablespoon of butter. It should be firm but come together easily.
Can I make these cookies gluten-free?
Yes, I use a 1:1 gluten-free flour blend, and the cookies turn out beautifully with the same buttery texture.
Conclusion
Pecan Sandies are a simple, elegant cookie that never goes out of style. I love how buttery and crisp they are, with just the right amount of nuttiness from the pecans. Whether I’m baking for a special occasion or just want a nostalgic treat, these cookies always bring comfort and joy.
Print
Pecan Sandies
- Total Time: ~1 hour
- Yield: 24 cookies
- Diet: Vegetarian
Description
Classic pecan sandies made with butter, toasted pecans, and a hint of vanilla. A tender shortbread cookie that’s simple and irresistible.
Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 cup chopped pecans (toasted, optional)
Instructions
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing until a soft dough forms.
Fold in the chopped pecans evenly.
Shape the dough into 1-inch balls or logs (for slicing). Place on a parchment-lined baking sheet.
Chill the shaped dough in the refrigerator for 30 minutes.
Preheat oven to 350°F (175°C).
Bake the cookies for 15–18 minutes, or until the edges are lightly golden.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Optional: Dust cooled cookies with powdered sugar.
Notes
Toast pecans beforehand for deeper flavor (5–7 minutes at 350°F).
Dough can be shaped into a log and sliced for a traditional look.
Add almond extract or dip in chocolate for flavor variations.
If dough feels too crumbly, add 1 tsp milk or 1 tbsp extra butter.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
