Homemade Pecan Sandies Recipe
User Reviews
5
Homemade Pecan Sandies Recipe
Description
This recipe begins by creaming nearly melted salted butter with sugar, then adding egg, vanilla, and cinnamon to create a rich, spiced dough. Flour is sifted in gradually to maintain a tender texture, and finely chopped pecans are folded in for a nutty crunch. Shaping the dough into a long cylinder and freezing it solidifies the dough, allowing precise slicing for uniform cookies.
Baking the slices at 350 degrees results in cookies with crisp edges and soft centers, balancing richness and texture. The pecans introduce a toasty note, and cinnamon adds subtle spice without overpowering. After cooling, these cookies hold their shape and provide a satisfying crumbly bite that pairs well with coffee or tea.
The dough can be frozen up to several months, making it convenient to bake fresh batches over time. Store baked cookies in an airtight container to maintain freshness for several days.
Ingredients
- 2 butter salted, almost melted, sticks
- 1 egg large
- 1 cup sugar
- 1 ½ tsp. vanilla extract
- ½ tsp. cinnamon
- 3 cups flour
- 1 cup pecans finely chopped
Instructions
- Add butter and sugar to a large bowl and cream with a handheld or stand mixer for 1 minute. Add the egg, vanilla, and cinnamon. Continue mixing until they’re well combined.
- Gradually sift in the flour, beating well after each addition. Once all of the flour is incorporated, mix in the pecans. You may have to cut them in with a spatula as the batter gets pretty thick.
- Spoon the cookie dough across an 24”-long piece of wax paper. Shape the cookie dough into a cylinder that is roughly 18-inches long. Roll up the dough in the wax paper so that it forms a log and twist the ends.
- Freeze the cookie dough for at least 1 hour or up to 4 hours.*
- When ready to bake, preheat the oven to 350 degrees.
- Using a sharp knife, cut the cookies into ⅛-¼” slices. Add these to a baking sheet lined with parchment paper and place the cookies at least ½-inch apart.
- Bake in the preheated oven for 18-20 minutes, or until the edges begin to brown.
- Let cool completely before serving. Enjoy!
Notes
- If freezing dough longer than four hours, thaw at least 30 minutes before slicing for best results.
- These cookies can be prepared days or weeks in advance by freezing the rolled dough until ready to bake.
- Store baked cookies in an airtight container at room temperature for 4 to 5 days.
- Both dough and baked cookies freeze well: keep dough frozen up to 2-3 months, and baked cookies up to 3-4 months when tightly wrapped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 2mg | 0% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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