Pecan Sandies

Pecan Sandies are delightfully nutty cookies that have an incredible texture and a light, simple flavor. A delicate shortbread combines with chewy, flavorful pecans and creates a cookie that pairs perfectly with a warm cup of coffee or tea. If you’re looking for something effortless to make in a pinch, these sandies are perfect for you.

Pecan Sandies are those nostalgic cookies that grandma would make! These buttery treats are designed for dunking and make for the perfect, simple fall cookies. If you’ve never had the pleasure to try pecan sandies, they luckily only take minutes, and use simple ingredients. Let’s get to baking!

Ingredient Info

• Pecans – Pecans are the star of the show! They wouldn’t be pecan sandies without them, so there really isn’t a substitute for this ingredient. Roasting the pecans really take the pecan flavor to the next level, but in a pinch you can skip that step.
• All Purpose Flour – When measuring out your flour, make sure you either weigh, or scoop the flour into the measuring cup, level it off, and then add it to the recipe. This is especially important when making a shortbread. 
• Butter – Softened, unsalted butter is ideal for this recipe. I don’t recommend using salted butter, because you’re already adding salt to the recipe. If you use salted, you can reduce the salt in the recipe a bit.
• Powdered Sugar – Powdered sugar is the ideal sugar choice for a shortbread cookie. This is what gives it that light, crumbly texture. Granulated sugar can not be used in it’s place.
• Water – You’ll need cold water for this recipe. 
• Vanilla Extract – Vanilla gives these cookies some added depth of flavor. I always recommend using pure vanilla extract. You can also use almond extract instead.

Step By Step Instructions

1. Begin by toasting the pecans. This can be done on the stovetop or in the oven.
   
   Stovetop: Place pecans in a skillet over medium heat until browned (slightly darker than they started) and fragrant, about 2 to 5 minutes.
   
   Oven: Start by preheating the oven to 350°F. On a lined baking sheet, add the pecans, and toast them in the oven for 7-8 minutes or until toasted and fragrant. Let the pecans cool completely.
   
2. Once completely cooled, add them to a food processor and blend until they are finely chopped. Scoop out 3 tablespoons of pecans, and set it aside. 
3. To the food processor, add the flour and salt. Pulse that together a few times until combined. 
4. In a separate mixing bowl, add the softened butter and sugar and beat that together with a mixer until light and fluffy. Once beaten, add in the vanilla extract and cold water.
5. To the wet mixture, add in the flour and pecan mixture a little bit at a time, and stir until incorporated into a thick dough.
6. To a lightly floured flat surface, roll the dough into a log shape. Wrap the log in parchment paper or plastic wrap and allow it to chill in the fridge for at least 2 hours. Overnight will also work.
7. When you’re ready to bake, preheat the oven to 350°F, and line 2 baking sheets with parchment. Take the log out of the fridge, and slice the dough into circles. Each slice should be ½ to a ¼ an inch thick, and make sure you place them about 2 inches apart. 
8. Bake the cookies for 12 minutes. Halfway through, rotate the pan around for an even bake. Take the cookies out once the edges become slightly golden brown. Let them cool completely on the baking sheet, remove and enjoy!

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