Pecan Sandies
A delicate shortbread combines with chewy, nutty pecans and creates a cookie that pairs perfectly with a warm cup of coffee or tea.
Equipment
Ingredients
- 1 1/4 cups pecans divided
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
Instructions
- Start by roasting pecans either on the stovetop or in the oven. On Stovetop: Toast in a skillet over medium heat until they brown a bit and begin to smell fragrant, about 2 to 5 minutes.In Oven: Preheat 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.
- 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.
- To the food processor, add the flour and salt. Pulse that together a few times until combined.
- 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.
- 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.
- To a lightly floured flat surface, roll the dough into a log shape. Wrap the log in parchment paper or plastic wrap.
- Chill in the fridge for at least 2 hours. Overnight will also work.
- 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.
- 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!
Notes
Storage - You can keep the leftover pecan sandies in an airtight container at room temperature for 4-5 days.
If you want, you can keep the dough in the fridge for a couple days, or in the freezer for 3 months. Just defrost in the fridge overnight before you bake!
Nutrition
Calories: 152kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 35mg | Fiber: 1g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 1mg
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