Pecan Sandies Recipe
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5.0
117 reviews
Excellent
Pecan Sandies Recipe
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This Pecan Sandies Recipe makes the perfect buttery cookie. Classic shortbread is studded with butterscotch chips and chopped pecans for a rich, nutty treat.
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Ingredients
- 1 cup unsalted butter (2 sticks) softened
- 1 teaspoon vanilla extract
- 2 cups all purpose flour spooned and leveled
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1-2 Tablespoons milk only if needed
- 1/2 cup butterscotch chips
- 1/4 cup Chopped Pecans
Instructions
- Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter is smooth and creamy.
- With the mixer on low, slowly add the flour, powdered sugar, and salt. If the dough is too dry (if it doesn’t hold together when you squeeze it), add 1 tablespoon of milk at a time until the dough resembles a dry cookie dough. It shouldn’t be sticky, but just wet enough to hold together if you shape it into a ball.
- Next, add the butterscotch chips and pecans and fold them into the cookie dough. Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes up to 1 hour.
- While the dough chills, preheat your oven to 350F and line your baking sheets with parchment paper or silicone baking mats. Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼” thick. Cut out your desired shape (I used a 2.5” round cookie cutter) and transfer them to the prepared baking sheets.
- Bake for 14-18 minutes or until the cookies are just starting to turn golden brown around the edges. Remove from the oven and allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store at room temperature for up to five days.
Notes
- Chilling the Dough: Giving the dough time to chill is a very important step. Without proper time to chill, the dough will spread when baked and no one wants a flat pecan sandie cookie! Chill the dough for at least 30 minutes up to 1 hour in the fridge before baking.
- Toasting the Pecans: Toasting the pecans is an optional step, and I don't always do it, but it can add some depth to the flavor of the nuts if you have a few extra minutes. Just heat your oven to 350 degrees and place the pecans on a sheet pan. Roast for about 5-10 minutes, shaking the pan every few minutes to ensure the nuts don't burn.
- Freezing the Dough: The dough can easily be frozen for later use. Once you've rolled the dough into a large disc, wrap tightly and securely with plastic wrap. Place in a freezer zipper bag or airtight container and freeze for up to 3 months. Allow the frozen dough to thaw overnight in the refrigerator before baking.
- Storing and Freezing Cookies: Store leftover cookies in an airtight container on the counter for up to five days. To freeze fully baked cookies, place in a freezer zipper bag or airtight container and freeze for up to 3 months. Thaw the cookies on the counter before serving.
Nutrition Information
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Calories
166kcal
(8%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
25mg
(8%)
Sodium
98mg
(4%)
Potassium
23mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
290IU
(6%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 98mg | 4% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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