Pecan Sandies Cookies
With a sand-like texture and buttery shortbread flavor, these pecan sandies cookies are a
delicious treat. The perfect way to indulge your sweet tooth, the pecan cookies are rich in flavor
but simple enough to make that even the kids can help.
Though these cookies have a shortbread cookie base, the addition of toasted pecans brings out
a whole new level of flavor. They’re rich and sweet but not overpowering and easy enough to
vary that you can change the taste based on your preference that day.
Pecan sandies cookies are a cookie that freezes well to make for cute gifts. They have a golden
look to them with a slightly crunchy exterior and buttery inside that no one can refuse. They’re a
nutty twist on a classic cookie that’s always a crowd-pleaser.
Ingredients
● 2 cups all-purpose flour
● 1 cup pecans
● 1⁄2 cup butter (1 stick), at room temperature
● 1⁄2 cup powdered sugar
● 1/3 cup brown sugar
● 1 teaspoon vanilla extract
● 1 teaspoon baking powder
● 1⁄2 teaspoon salt
● 1 egg yolk
● 1 to 2 tablespoons of water (if needed to bind the dough)
Preparation time:
Toast the pecans: 5 minutes
Dough Preparation: 10-15 minutes
Freeze the dough: 2-3 hours
Preheat the oven: 10 minutes (during freezing time)
Slice the cookies: 3-5 minutes
Bake: 15 minutes
Total Active Time: Approximately 35-45 minutes
Total Time Including Resting: 3 hours and 30 minutes
Serves: 12 cookies
Directions
Prepare the pecans: Toast the pecans in a skillet over medium heat for a few minutes, stirring constantly to avoid burning. This step enhances the flavor. Let cool and chop finely.
Prepare the base of the dough: In a large bowl, mix the butter, powdered sugar, brown sugar, and vanilla extract. Beat until creamy and fluffy.
Add the yolk: Add the egg yolk and beat again until well combined.
Incorporate the dry ingredients: Add the flour, baking powder, salt, and chopped pecans. Mix with a spatula or with your hands until well incorporated. If the dough feels dry and doesn’t come together, add water, one tablespoon at a time, until the dough holds together without being overly moist.
Shape and chill: Place the dough on plastic wrap, shape it into a log, and wrap tightly. Freeze for 2 to 3 hours or until firm.
Slice and bake: Preheat the oven to 350°F (175°C). Remove the dough from the freezer, and using a sharp knife, slice into rounds about 1 cm thick. Place cookies on a baking sheet lined with parchment paper.
Bake: Bake for 15 minutes or until the edges are slightly golden. Cool on a wire rack before serving.
Variations and Substitutions
Snowballs: If you roll the cookie dough in powdered sugar before slicing it, you have a similar taste to classic snowball cookies and a cute, holiday-themed look. This can also be done by shaping the cookie dough into balls instead of a log.
Rich chocolate: Add in a bit of cocoa powder for a chocolatey taste to the cookies.
Nutty: If you love the nutty flavor that pecans bring, try adding in a bit of almond extract to bring it out even further. You could also swap out the pecans for something like pistachios to change the flavor.
Seasoning: Sprinkle in some cinnamon for warmth or replace the vanilla extract with a bourbon extract to change the taste of the sandies.
Aesthetics: Press a halved pecan into the top of the cookies in the last minute of baking to give a cute look to them.
How To Make the Best Pecan Sandies Cookies
Don’t overlook toasting the pecans as it enhances the flavor of the cookies. However, take care not to burn the nuts.
When adding water, add it only 1 tablespoon at a time and slowly. You want the cookie dough to come together but not be too moist.
To make the dough blend well, use room temperature, not melted, butter. This will ensure it creams into the sugar properly.
Chilling the dough helps the pecan cookies hold their shape when baking so make sure you leave adequate time to make them.
When slicing the cookies into rounds, take care to make even cuts. This is best done with a sharp knife to prevent them from crumbling.
You know the pecan sandies cookies are done baking when the edges turn lightly golden. They’re very delicate at this stage so let them cool a bit before you move them to a rack.
Store the cookies once cooled in an airtight container at room temperature for up to one week. You can freeze cooked cookies in a freezer-safe container for up to 3 months as well. Just let them come to room temperature before you enjoy them.
Pecan Sandies Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup pecans
- 1⁄2 cup butter (1 stick), at room temperature
- 1⁄2 cup powdered sugar
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1⁄2 tsp Salt
- 1 egg yolk
- 2 tbsp water (if needed to bind the dough)
Instructions
- Prepare the pecans: Toast the pecans in a skillet over medium heat for a few minutes, stirring constantly to avoid burning. This step enhances the flavor. Let cool and chop finely.
- Prepare the base of the dough: In a large bowl, mix the butter, powdered sugar, brown sugar, and vanilla extract. Beat until creamy and fluffy.
- Add the yolk: Add the egg yolk and beat again until well combined.
- Incorporate the dry ingredients: Add the flour, baking powder, salt, and chopped pecans. Mix with a spatula or with your hands until well incorporated. If the dough feels dry and doesn’t come together, add water, one tablespoon at a time, until the dough holds together without being overly moist.
- Shape and chill: Place the dough on plastic wrap, shape it into a log, and wrap tightly. Freeze for 2 to 3 hours or until firm.
- Slice and bake: Preheat the oven to 350°F (175°C). Remove the dough from the freezer, and using a sharp knife, slice into rounds about 1 cm thick. Place cookies on a baking sheet lined with parchment paper.
- Bake: Bake for 15 minutes or until the edges are slightly golden. Cool on a wire rack before serving.
Notes
- Toast the pecans: This step is essential to intensify the pecan flavor. Don’t skip it, as it greatly enhances the cookies’ taste.
- Check dough moisture: The dough should come together without being too moist. Add water only if needed, one tablespoon at a time.
- Use room temperature butter: Make sure the butter is soft (not melted), as this makes it easier to blend with the sugars and improves the cookie texture.
- Proper chilling: Chilling the dough in the freezer helps the cookies hold their shape during baking and prevents excessive spreading.
- Use a sharp knife for slicing: When slicing the chilled dough, use a sharp knife and make firm cuts to prevent crumbling.
- Even thickness: Try to slice the cookies evenly so they bake uniformly.
- Monitor baking time: Since each oven can vary, check the cookies at around 12 minutes to avoid over-browning. The edges should be just lightly golden.
- Cool before handling: These cookies are delicate when warm, so let them cool before moving them to prevent breakage.
- Storage: Store the cookies in an airtight container to maintain freshness. They’ll keep for about a week at room temperature.
