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–+ servings
Pecan Sandies Cookies stacked

Pecan Sandies Cookies

Golden on the outside and rich with nutty flavor, these pecan sandies cookies have a comforting, buttery shortbread taste.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Servings 12 cookies
Calories 2256 kcal

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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