Pecan Sandies
User Reviews
5
Pecan Sandies
Description
Pecan Sandies combine cold unsalted butter, powdered and granulated sugars, vanilla, and flour to create a rich, tender dough. Toasted pecans fold in for texture and flavor contrast. The dough is shaped into logs and chilled to firm up for easier slicing, which helps maintain shape during baking. Baking at 350°F until fragrant develops a slight golden edge and preserves the cookies' crumbly consistency. The light dusting of additional confectioners' sugar adds a subtle sweetness and a classic look to the finished cookies.
The cookies have a crisp edge and a soft, sandy crumb that melts in your mouth. They balance sweetness with the buttery richness and toasted nutty flavor, making them a classic shortbread-style cookie variation. Their firm texture makes them suitable for cookie tins and gift boxes.
For best results, ensure the pecans are evenly toasted without burning, and allow the dough to chill fully before slicing. This process helps maintain the cookie shape and ensures even baking. If the dough appears too crumbly, a small drizzle of water can help bring it together.
Ingredients
- 1 cup butter unsalted, cold, 226g
- 1/2 cup confectioners' sugar 70g, plus more for dusting
- 1/2 cup granulated sugar 100g
- 1/2 tsp salt
- 1 tbsp vanilla extract 5mL
- 2 cups all-purpose flour plus 3 tbsp, 267g
- 1 cup pecans chopped
- 1 tbsp water optional
Instructions
- Chop pecans and place on a baking sheet. Then bake at 350F for about 6 minutes or until fragrant. Move them around after 3 minutes to ensure an even toasting. Set aside to cool.
- Cut the cool butter into small pieces and transfer to your stand mixer then add the salt, powdered and granulated sugar. Mix on medium speed until creamed into a paste, scraping the bowl down as needed.
- Mix in the vanilla then add the flour and beat on low until almost combined then add the nuts and mix on low until incorporated. Use your spatula to scrape the bowl down and finish mixing any stray bits of flour and butter. If your dough looks very crumby you can drizzle in a tablespoon of water at this point to help it come together.
- Turn dough out onto a lightly floured surface and roll into a log. Depending on the cookie size you want you can roll two narrow logs or one larger log. Wrap in parchment paper or plastic and chill for at least an hour.
- Preheat oven to 350F. Line 2 baking sheets with parchment paper then slice coins between 1/2 and 1/4 inch thick. Place on coins on baking sheet about two inches apart and bake for 12 minutes or until slightly golden on the edge, rotating pan halfway through bake. Allow to cool completely on baking sheet then enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 165kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 116mg | 5% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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