Description
These Pecan Sandies Cookies are buttery, crisp, and wonderfully tender, with a rich vanilla flavor and irresistible toasted pecan crunch. Made with cold butter, a blend of powdered and granulated sugars, and finely chopped pecans, these classic slice-and-bake shortbread cookies have delicate golden edges and a melt-in-your-mouth texture. Perfect for holiday cookie trays, afternoon treats, or enjoying with a warm cup of coffee.
Ingredients
Scale
- 1 cup (226 g / 2 sticks) cold unsalted butter, cubed
- 70 g (~1/2 cup) powdered sugar, sifted
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp salt
- 1 tbsp pure vanilla extract
- 267 g (~2 1/8 cups) all-purpose flour
- 1 cup (115 g) chopped pecans
- Up to 1 tbsp cold water (only if needed to bind dry dough)
Instructions
- Toast and Cool Pecans: Preheat your oven to 350°F (175°C). Spread chopped pecans in a single layer on a baking sheet and toast for approximately 6 minutes, stirring halfway through, until fragrant and golden. Cool completely before using.
- Beat Butter, Sugars, and Salt: In a large mixing bowl, beat the cold, cubed unsalted butter, sifted powdered sugar, granulated sugar, and salt together with an electric mixer until a uniform, smooth paste forms without visible butter lumps.
- Mix in Vanilla, Flour, and Pecans: Beat in the pure vanilla extract. Add the all-purpose flour on low speed, followed by the cooled toasted pecans, mixing just until the dough gathers together into shortbread crumbles.
- Adjust Binding Hydration (Optional): Press a portion of dough with your hands. If the mixture remains too crumbly to hold a log shape, mix in cold water a teaspoon at a time (up to 1 tablespoon) just until it binds together smoothly.
- Shape Logs and Chill for 1 Hour: Shape the dough into one large log or two smaller 7-inch cylindrical logs. Wrap tightly in parchment paper or plastic wrap and refrigerate for at least 1 hour (or overnight) until thoroughly firm.
- Preheat Oven and Slice Dough: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Using a sharp chef’s knife, slice the cold log into rounds between 1/4-inch and 1/2-inch thick. Space slices 2 inches apart on prepared sheets.
- Bake Until Edges Are Lightly Golden: Bake for approximately 12 minutes, rotating the baking sheet halfway through, until the bottom edges turn a light golden brown while the tops remain pale.
- Cool Completely on Baking Sheet: Remove from the oven and allow the cookies to cool completely directly on the warm baking sheets. Do not move them while hot, as warm Pecan Sandies are extremely delicate and will crumble!
Notes
- Toast Pecans First: Never skip toasting the pecans! Toasting releases natural essential oils and creates a deep, nutty crunch that raw pecans lack.
- Cool on the Sheet Completely: Pecan Sandies rely entirely on butter fat and flour starches for structure (no eggs!). They are very delicate while hot; letting them cool completely on the pan allows the butter structure to firm up cleanly.
- Use Cold Butter: Starting with cold, cubed butter rather than warm, softened butter prevents the dough logs from slumping and ensures pristine round slices.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 5g
- Sodium: 33mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg