Pecan Sandies
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
2 hrs 27 mins
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Servings
24 cookies
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Calories
152 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pecan Sandies
Description
Pecan Sandies start by toasting pecans to enhance their nutty aroma, then chopping most finely while reserving some for rolling the cookie edges. The dry ingredients, flour and salt, are combined with the pecans in a food processor. Separately, softened butter and powdered sugar are creamed until fluffy and mixed with vanilla and water. The dry and wet ingredients are blended gradually to form a dough. The dough is portioned into balls roughly one inch in diameter, flattened, then rolled in chopped pecans for a crunchier edge. Baking at 350°F for about 10 minutes yields tender, crumbly cookies with a delicate nut flavor.
The resulting cookies have the texture of shortbread but with a pleasant pecan crunch. They are suitable for gift-giving or afternoon tea. Optionally dusting with powdered sugar adds visual appeal.
Additional notes provide options for refrigerating or shaping the dough into a log for slicing before baking. Chopped pecans can be toasted in a skillet if a food processor is not available.
Ingredients
- 1 ¼ cups pecans divided
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup butter softened, unsalted
- ½ cup powdered sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Place pecans on a pan and cook for 7-8 minutes or until lightly toasted and fragrant. Cool completely.
- Place the cooled pecans in a food processor and process until finely chopped. Remove 3 tablespoons of the pecans and set aside.
- Add flour and salt to the food processor and pulse a few times to combine.
- In a separate bowl, cream butter and sugar with a mixer until fluffy. Mix in water and vanilla.
- Add the flour and pecans a bit at a time until incorporated.
- Scoop the dough into 1" balls and lightly flatten. Roll the edges in the reserved pecans.
- Place on an ungreased baking sheet and bake for 10 minutes.
- Cool the cookies completely and dust with powdered sugar if desired.
Notes
- Toasting pecans enhances their flavor but is optional.
- The cookie texture is crumbly, similar to shortbread.
- Chilling the dough before baking adds firmness; add 2 minutes to bake time if baked chilled.
- Instead of individual cookies, roll dough into a log, chill 4 hours, then slice before baking.
- If no food processor is available, chop pecans finely by hand or toast chopped pecans in a skillet over medium heat until fragrant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152 | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 50mg | 2% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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