Pecan Sandies
User Reviews
4.9
Pecan Sandies
Description
Pecan Sandies combine the richness of butter and sugars with the distinct texture of coarsely chopped pecans. The recipe begins by creaming together butter and sugars, then adding vanilla extract for aroma. Flour and salt are mixed in last, followed by the pecans, giving the cookies their signature nutty bite. After chilling the dough to firm it up, the dough is shaped into evenly sized balls then pressed flat, ensuring even baking and a consistent texture. Baking at 350 degrees results in cookies that have a lightly crisp exterior and a tender, crumbly interior.
The cookie’s balance of sweetness and nutty flavor makes them a pleasant accompaniment to warm beverages or as a snack on their own. Variations can be made by substituting other nuts, which maintains the overall structure while altering the flavor profile slightly. The cookies can be shaped into rounds or kept as balls for a different appearance.
For convenience, the dough can be prepared ahead of time and refrigerated up to two days before baking. Freezing raw dough balls individually allows for later baking with fresh texture. Because of their buttery composition, the cookies keep well when stored properly and can be shared or served at casual gatherings.
Ingredients
- 1 cup butter
- 1/2 cup brown sugar
- 1/4 cup granulated
- 2 cups all-purpose flour
- 1 1/2-2 cup pecans , corsely chopped
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Cream butter and sugar.
- Add vanilla and mix. Add flour, salt, and pecans and stir to combine.
- Chill for 20 minutes. Roll into 1 1/2 inch balls. Get a glass cup and wet the bottom of it slightly. Gently press the cookies using the bottom of the glass.
- Bake at 350 degrees for 15-17 minutes.
Notes
- You can substitute pecans with walnuts, hazelnuts, or other nuts based on preference.
- To make snowball or Mexican Wedding Cookies, bake dough balls without pressing, then roll cooled cookies in powdered sugar.
- For flatter pecan sandies, skip the chilling step before shaping.
- Prepare dough up to 2 days ahead and refrigerate before baking.
- Freeze shaped dough balls on a baking sheet before transferring to freezer bags; bake from thawed as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 93mg | 4% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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