Pecan Sandies Recipe

These buttery, melt-in-your-mouth Pecan Sandies are a beloved classic that brings pure joy with every bite. Ready in just 45 minutes, these delicate shortbread-style cookies strike the perfect balance between rich nuttiness and sweet indulgence.

With only 175 calories per serving, they’re an ideal treat for afternoon tea or holiday cookie exchanges. The toasted pecans add a wonderful crunch and deep flavor that makes these cookies absolutely irresistible.

Ingredients Section

• Butter: Room temperature, unsalted butter works best
• Brown Sugar: Adds rich, caramel-like sweetness
• Granulated Sugar: Helps create the perfect texture
• All-Purpose Flour: Make sure to measure accurately for best results
• Pecans: Coarsely chopped for delightful crunch and nutty flavor
• Vanilla Extract: Pure vanilla extract enhances overall taste
• Salt: Balances the sweetness perfectly

Instructions Section

1. Cream the Base: Beat butter with both sugars until light and fluffy
2. Add Flavoring: Mix in vanilla extract until well combined
3. Combine Dry Ingredients: Gently stir in flour, salt, and chopped pecans until just mixed
4. Chill: Let dough rest in refrigerator for 20 minutes for easier handling
5. Shape: Form dough into 1½ inch balls for uniform baking
6. Flatten: Use slightly dampened glass bottom to press cookies gently
7. Bake: Place in preheated 350°F oven for 15-17 minutes until edges are lightly golden

Storage Tips

These buttery pecan cookies stay fresh and tasty for up to a week when stored in an airtight container at room temperature. Pop them in between layers of wax paper to keep them from sticking together.

If you want them to last longer, you can freeze them for up to 3 months – just let them cool completely first! When you’re ready to enjoy them again, take them out and let them come to room temperature on the counter.

Cookie Texture Tips

Want that perfect sandy, crumbly texture these cookies are famous for? The secret is in how you handle the dough! Mix just until the ingredients come together – don’t overmix.

The 20-minute chill time is your friend here – it helps prevent the cookies from spreading too much and keeps that wonderful shortbread-like texture. When pressing with the glass, go gentle! You’re looking for about ¼ inch thickness for the perfect bite.

Easy Variations

Love the basic recipe but want to switch things up? Try swapping half the pecans with toasted walnuts for a different nutty flavor. You can also add a tiny pinch of cinnamon to the dough for a warm, cozy twist.

For special occasions, try dipping half of each cooled cookie in melted chocolate – so good! If you’re not a fan of nuts, you can make these as simple butter cookies by leaving out the pecans entirely.

Serving Ideas

These cookies are perfect with afternoon tea or coffee! They also make wonderful gifts – pack them in a pretty tin or box lined with parchment paper.

For dessert, try serving them alongside vanilla ice cream, or crush them up to use as a topping for puddings or ice cream sundaes. They’re also lovely on a cookie platter during the holidays paired with other festive treats.