Pecan Sandies Recipe
User Reviews
5
Pecan Sandies Recipe
Description
This Pecan Sandies recipe combines classic cookie ingredients stirred to a creamy dough enriched with vanilla and softened butter. The mixture includes powdered sugar for a delicate sweetness and pecans for texture and flavor contrast. Incorporating butterscotch chips adds a melt-in-your-mouth sweetness that pairs well with the nuts.
Chilling the dough solidifies the fats, preventing the cookies from spreading too much during baking to maintain their characteristic thick and crumbly shape. Rolling the dough to a quarter-inch thickness and cutting cookies results in uniform baking and a pleasant bite. Optionally, toasting pecans before mixing enhances their nutty flavor.
Finished cookies can be stored in airtight containers at room temperature for several days, and both dough and baked cookies freeze well for future use. The dough should thaw slowly in the refrigerator before baking if frozen.
Ingredients
- 1 cup butter softened, unsalted, 2 sticks
- 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 pecans chopped
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
- Chill the dough for at least 30 minutes to 1 hour to prevent excessive spreading during baking.
- To deepen pecan flavor, toast nuts in a 350°F oven for 5-10 minutes before adding to the dough.
- Freeze dough tightly wrapped for up to 3 months; thaw overnight in the refrigerator before baking.
- Store baked cookies at room temperature in airtight containers for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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