Pecan Sandies Recipe
User Reviews
4.9
Pecan Sandies Recipe
Description
The Pecan Sandies recipe starts by creaming unsalted room-temperature butter with light brown sugar until light and fluffy. Vanilla and almond extracts combine with kosher salt to flavor the dough. All-purpose flour is gradually incorporated, followed by chopped, toasted pecans for texture and a nutty note. The dough is formed into a smooth log, wrapped, and chilled to firm up for easier slicing. The log is sliced into roughly one-third to half-inch rounds; if crumbly, edges can be reformed by hand. Optionally, the cookie edges may be rolled in granulated sugar to add a crisp sweet coating. The cookies bake at 325°F on parchment-lined sheets, producing a shortbread-like texture with a tender crumb and toasted nut flavor. These cookies are ideal as a treat with tea or coffee.
Ingredients
- 1 cup butter unsalted, at room temperature
- 1/2 cup light brown sugar packed
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp kosher salt
- 2 1/2 cups all-purpose flour measure with the fluff/scoop/level method for accuracy
- 1/2 cup pecan chopped, toasted
- 1/4 cup granulated sugar for rolling edges, optional
Instructions
- Cream the butter and sugar together until light and fluffy. I do this in a stand mixer, but you can use electric beaters, or a wooden spoon. Beat in the extracts and salt.
- Gradually beat in the flour, on low, until combined. Fold in the pecans until evenly dispersed.
- Turn the dough out onto a large piece of parchment or plastic wrap and bring together into a smooth log. If your dough is crumbly, take a minute to bring it together.
- Form the dough into a 10 inch log, smoothing it out as best you can.
- Wrap up in the paper or plastic tightly, twisting the ends to seal. Refrigerate for an hour.
- Preheat the oven to 325F Line a baking sheet with parchment.
- Unwrap your log of dough and carefully slice into 1/3 - 1/2 inch slices. Your dough may crumble a bit on the edges, just push it back into shape with your fingers.
- If you like you can roll the outside edge of each cookie in the granulated sugar before placing it, 2 inches apart, on your cookie sheet. (Occasionally I will lightly coat the whole cookie with sugar, it gives a nice 'sandy' finish after baking.) Bake for about 20 minutes until just starting to turn golden around the edges.
- Cool on a baking rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 208kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 68mg | 3% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 13mg | 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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