Easy Pecan Sandies Recipe

Name: Easy Pecan Sandies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 c. raw, unsalted pecans; 1 c. (226 g.; 2 sticks) butter, room temperature; 1/2 c. (99 g.) granulated sugar; 2 tsp. pure vanilla extract; 1/2 tsp. kosher salt; 2 c. (240 g.) all-purpose flour; 1/4 c. decorative sugar (optional)

5 steps

Prep:20minCook:15min

Pecan sandies are a store-bought cookie classic, and while we’d never turn up our noses at our old nostalgic favorites, our homemade version is pretty tasty (and possibly even better!). Featuring thick, buttery shortbread studded with toasted pecans and rimmed with decorative sparkling sugar for a little extra crunch, it takes that grocery story favorite to the next level.

Updated at: Mon, 13 Nov 2023 19:02:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories124.3 kcal (6%)

Total Fat9.3 g (13%)

Carbs9.5 g (4%)

Sugars3.3 g (4%)

Protein1.3 g (3%)

Sodium30 mg (2%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

32 servings

1 ½ cpecans

raw, unsalted

226gbutter

room temperature

99ggranulated sugar

2 tsppure vanilla extract

½ tspkosher salt

240gall-purpose flour

¼ cdecorative sugar

optional

Instructions

Step 1

Preheat oven to 350°. Spread pecans on a rimmed baking sheet and toast, stirring every 5 minutes, until toasty smelling and light golden inside, 8 to 10 minutes. Let cool, then coarsely chop.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a hand mixer, on medium-high speed, cream butter and granulated sugar until fluffy and pale. Beat in vanilla and salt, then fold in flour with a rubber spatula until only a few dry streaks remain. Add pecans and fold to combine.

Step 3

Divide dough in half (about 350 g. per half). Arrange each half in the center of a square piece of plastic wrap. Using plastic, form dough into an 8" log. Twist ends of plastic wrap to seal and refrigerate until firm, at least 1 hour.

Step 4

Preheat oven to 350° and line 2 baking sheets with parchment paper. Remove 1 dough log from refrigerator and unwrap. Place decorative sugar, if using, in a small flat container. Roll dough in decorative sugar, pressing to help sugar adhere to sides of log.

Step 5

Using a sharp knife, slice dough log into 1/2" coins; arrange on prepared baking sheets, spacing 1" apart. Bake until golden brown around the edges, 12 to 15 minutes. Let cool 2 minutes on baking sheet, then transfer to a wire rack and let cool completely. Store in an airtight container. Repeat with remaining dough.

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