5.0 from 15 votes
Homemade Pecan Sandies Recipe
Pecan Sandies are a classic holiday cookie recipe that have the perfect balance of sweet and savory. To make these Christmas treats, mix up a dough of butter, flour, sugar, and pecans, freeze it in a roll, then slice and bake.
Prep Time
20 mins
Cook Time
20 mins
Freezing:
1 hr
Total Time
1 hr 40 mins
Servings: 48 cookies
Calories: 57 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 sticks butter salted, almost melted
- 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!
Cup of Yum
Notes
- *If you have to freeze it for longer than this, pull the cookie dough out at least 30 minutes before slicing into it.
- To Prep-Ahead: These buttery shortbread cookies are perfect to prepare days or even weeks before you need them. Simply make the dough, roll it, then freeze it until you're ready to bake.
- To Store: These cookies will keep in an airtight container for up to 4 to 5 days on the counter.
- To Freeze: You can keep the dough frozen for up to 2 to 3 months. Or, you can tightly wrap the baked cookies and freeze for up to 3 to 4 months.
Nutrition Information
Calories
57kcal
(3%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
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%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 57
% 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.