Pecan Sandies Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
11 mins
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Total Time
26 mins
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Servings
24 cookies
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Calories
142 kcal
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Course
Baked Goods
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Cuisine
American
Pecan Sandies Recipe
Description
This Pecan Sandies recipe relies on creaming softened butter with powdered sugar to create a tender dough enriched with vanilla and finely chopped pecans. The dough is crumbly initially but forms a ball when mixed by hand. Portions are scooped and gently flattened with a glass dipped in granulated sugar, creating a thin, slightly crisp surface after baking. The cookies bake at 350°F just until the edges develop a light golden hue, preserving a delicate crumbly texture inside.
The flavor is subtly nutty from pecans, with vanilla enhancing the buttery base. Texture is tender and crumbly rather than chewy or crunchy. These cookies work well as a light sweet snack or alongside coffee or tea. They can be stored and handled gently to keep their crumbly consistency intact.
For variations, granulated sugar can be omitted and replaced with a dusting of powdered sugar after baking according to preference. Monitoring baking time is important to avoid overbrowning, but leaving the cookies one or two minutes longer will increase crispiness if desired.
Ingredients
- 1 cup butter softened, unsalted
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¾ cup pecans finely chopped
- 2 Tablespoons granulated sugar
Instructions
- Preheat oven to 350 degree F.
- Cream butter and powdered sugar together in a large bowl. Add flour, salt and vanilla. It becomes very crumbly. Use your hands to mix in the chopped pecans, until it becomes a ball.
- Using a 2Tbsp cookie scoop, scoop dough and place on baking sheet with parchment paper, about 2 inches apart.
- Dampen a paper towel and press a glass (or measuring cup with flat bottom) onto the paper towel. Then dip the glass in the reserved granulated sugar. Press glass onto cookie dough to flatted until about 1/2 inch thick.
- Bake cookies for 11-13 minutes, just until lightly browned on edges. Remove and cool completely.
Notes
- Use softened butter for proper dough texture; cold butter will affect cookie quality.
- If butter isn’t soft, soften in microwave briefly at 50% power in increments.
- Bake until edges are lightly browned to maintain crumbly texture; bake longer for a crunchier cookie but watch carefully.
- Granulated sugar used to press down dough can be replaced by sprinkling powdered sugar after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1cookies | |
| Calories | 142kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 20mg | 7% |
| Sodium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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