Pecan Sandies (4-Ingredients)
User Reviews
4.7
Pecan Sandies (4-Ingredients)
Description
The recipe begins by creaming chilled salted butter with packed light brown sugar until light and fluffy. Partial flour is added before finishing the dough by hand kneading in additional flour as needed for a soft but workable consistency similar to play-dough. Chopped pecans folded in give texture and flavor characteristic of classic pecan sandies.
Slicing the dough into 1.5-inch diameter logs before baking yields smaller cookies around 2 inches wide. This size maintains a balance of crumbly texture without making them fragile. If the dough feels sticky, adding flour incrementally avoids drying out the dough and keeps the buttery mouthfeel intact. Optional powdered sugar dusting can enhance presentation and add subtle sweetness.
These cookies store well and the dough logs can be frozen for weeks, allowing for easy preparation ahead of time. Baked cookies also freeze well for 1 to 2 weeks when wrapped airtight.
Ingredients
- 1 cup butter cut into pieces and chilled, salted
- ½ cups light brown sugar tightly packed
- 2 ¼ cups all-purpose flour divided (you may not end up using all of it)
- ½ cup pecans finely chopped, plus extra for topping, roasted
- powdered sugar optional, for dusting
Instructions
- In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Scrape down sides as needed. Add only 1 1/2 cups of the flour and mix on medium-low speed until combined, scraping down sides as needed.
- On a large board, sprinkle 1/3 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 2 minutes, adding only as much of the remaining flour as needed to make a soft pliable dough. The dough should end up soft and workable, similar to play-dough. If it's too sticky, add in one tablespoon of flour at a time just until dough is the right consistency. Do not add so much flour that dough becomes dry You may not end up using all the flour. Work in pecans.
- Divide dough in half and gently roll into logs that are 1 1/2" diameter. Tip: moisten palms with a bit of water or oil to prevent dough from sticking to palms. If your dough has become too warm, chill dough a few minutes to firm up just enough to allow you to roll it.
- Wrap logs airtight and chill 30 minutes or until firm enough to slice easily. Preheat oven to 325F with rack on lower middle position. Line large rimmed baking sheet with parchment paper or silicone baking mat.
- Remove one dough log from fridge and slice into 1/2" thick rounds. Place each cookie 2 inches apart on baking sheet. Place extra chopped pecans on top of cookies, if desired. Bake 12 minutes, or until bottom edges are golden brown. The tops of cookies should remain pale; do no over-bake. Let cookies cool a couple of minutes on baking sheet, before transferring to wire rack to finish cooling. If desired, sprinkle with powdered sugar.
- Repeat with the remaining dough log - if dough becomes too firm, let rest at room temp a few minutes to soften just enough to slice. Cookies keep very when sealed airtight, at room temp.
Notes
- Use very fresh brown sugar to retain moisture, which affects cookie texture.
- Smaller cookies (about 2 inches diameter) hold together better and avoid breaking apart.
- Dough logs can be frozen wrapped airtight for several weeks; thaw in fridge before slicing and baking.
- Baked cookies can be frozen airtight for 1-2 weeks to preserve freshness.
- If enjoying the recipe, consider leaving a rating to help others.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 50mg | 2% |
| Potassium | 17mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 189IU | 4% |
| Calcium | 6mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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