Easy Pecan Sandies Recipe
This easy pecan sandies recipe is a buttery cookie that is perfect for potlucks, holidays, cookie exchanges, or just sitting around eating (this is one of my favorite things).
Easy Pecan Sandies Recipe
My youngest loved the cookies and couldn’t stop eating them.
And, I have to admit, I had a tough time stopping at one cookie because they are just so good. The cookies were gone fast!
The pecan shortbread cookies have a gentle, sweet taste with a buttery pecan flavor.
An Easy And Decadent Cookie Recipe
The easy and decadent recipe is a buttery shortbread cookie with toasted chopped pecans.
Some people like to sprinkle powdered sugar on top or roll them in it before cooking, but I prefer them just as they are. It just comes down to preference.
Making the Pecan Sandies Recipe
Toast the pecans in a skillet with two tablespoons of butter and set it aside.
Add the softened butter to a large mixing bowl.
Next, add the sugar to the bowl and cream the two ingredients together with a hand mixer.
Pour the flour into the bowl and mix well. The cookie/shortbread dough will be very crumbly.
I thought I messed up on the recipe, but when you go to roll it up, it will all come together.
Pour the vanilla extract into the bowl and mix.
Finally, add the pecans to the bowl and mix.
Grab a large piece of parchment paper and lay it out on the counter. Pour half of your crumbly cookie dough on top and press it together.
You’ll have to work it into a log shape and then wrap the parchment paper around it.
It doesn’t have to be perfect. You are aiming to make it round. If you watch the video, you’ll be able to watch me roll it up.
Place the unbaked dough log into the refrigerator for one hour to firm up.
Repeat with the remainder of the cookie dough.
Once you remove it from the refrigerator, slice it into 1/2-inch slices.
You DO NOT want to slice them at room temperature because they will blob into a ball. When you refrigerate them, they will slice into a nice round cookie.
Place the cookies on a large baking sheet at least one inch apart and bake for 20-25 minutes, or until the cookies are golden brown around the edges.
The cookies really won’t spread or rise while baking. They will keep their shortbread shape.
Other Delicious Cookies And Desserts:
- Chewy sugar cookies are easy to make, delicious to eat, and don’t require refrigeration before baking.
- Mexican wedding cookies are a great addition to any cookie exchange party. They go great with a steaming mug of hot chocolate.
How To Store The Old Fashioned Pecan Sandies
Store the sandies in an airtight container or place them in a sealed bag. You can put them in freezer bags and freeze them for up to a couple of months.
Pecan Sandies
Ingredients
- 1/3 cup chopped pecans toasted (+1 Tablespoon of butter for toasting)
- 1 cup butter softened
- 1/2 cup white sugar
- 2-1/2 cups all-purpose flour
- 2 teaspoon vanilla extract
Instructions
- Toast the pecans in a skillet with 1 Tablespoon of butter and set them aside.
- Preheat oven to 325 degrees.
- Add the softened butter to a large bowl.
- Next, add the sugar and mix the two ingredients with an electric mixer.
- Add the flour and mix well. (The shortbread cookie dough will be very crumbly).
- Pour the vanilla extract into the dough and mix.
- Finally, add the chopped pecans and mix.
- Pour half of the crumbly cookie dough onto a large piece of parchment paper and roll dough into a log.
- Do it again with the other half of the cookie dough.
- Refrigerate for one hour.
- Remove the log from the refrigerator and slice each cookie about 1/2-inch thick and place on a cookie sheet.
- Bake for 20-25 minutes or until the cookies are golden brown around the edges.
They do look irresistible!
Thanks, Irene!
Dough is way to crumbly. How can I make it better
Hi Donna,
That’s totally normal for it to be crumbly. You will wrap it up in parchment paper and squeeze it together before you refrigerate it. It will come together.
no cream listed in ingredients
Hi Cheri,
There’s not any cream in this recipe. It is probably confusing the way I had it written in the instructions. You would need to cream the butter and sugar. But, I changed it to “mix” to be less confusing. Thanks!
I made these last night. I was a little worried that the sugar to flour ratio would leave these cookies bland. I was so wrong! I followed the recipe exactly and they are a winner. My husband, the guy that LOVES cookies, gave it a 2 thumbs up!
Awesome to hear! Thanks for sharing!