Pecan Sandies Cookies
Golden on the outside and rich with nutty flavor, these pecan sandies cookies have a comforting, buttery shortbread taste.
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.
Nutrition
Calories: 2256kcalCarbohydrates: 143gProtein: 5gFat: 191gSaturated Fat: 117gPolyunsaturated Fat: 9gMonounsaturated Fat: 51gTrans Fat: 7gCholesterol: 504mgSodium: 3826mgPotassium: 124mgFiber: 1gSugar: 124gVitamin A: 5699IUVitamin C: 0.1mgCalcium: 93mgIron: 1mg
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