Pecan Sandies Cookie Recipe
The Best Pecan Sandies Ever are buttery, perfectly golden brown, and packed with toasted pecan flavor, made using simple ingredients!
Pecan Sandies Recipe are incredibly delicious!
This Pecan Shortbread Cookie recipe pairs pecans with pantry staple ingredients to create incredibly delicious cookies that you’ll be making over and over again! These melt in your mouth cookies will be a hit with everyone, which means you’ll want to double this recipe!
The good news is that it’s no problem to do since it uses simple, on-hand ingredients. Making up that second dough is easy, and after just one cookie you’ll find it’s a necessity!
Rebecca’s Recipe Review
Taste: Buttery shortbread cookies loaded with toasted pecan flavor.
Texture: Lightly crisp, sandy-like texture.
Ease: 4/10
Pros: Minimal ingredients! With the exception of pecans, these cookies are made from ingredients you likely have tucked right inside your pantry! This means there’s no excuse not to mix up a batch!
Cons: This recipe does call for the dough to chill in the fridge.
Would I Make This Again? Yes!
Pecan Sandies Recipe Ingredients
Grab some pecans on your next grocery shopping trip and open up your pantry to pull out the rest of the ingredients!
For this recipe, you’ll also need:
- flour
- unsalted butter
- baking powder
- powdered sugar
- vanilla
- salt – You could also sprinkle on some sea salt before baking to add another tasty dimension of flavor!
Don’t you love when an ingredients list is short and sweet? Me too! For a bigger boost of vanilla flavor, you can use vanilla bean paste instead of vanilla extract!
Helpful tools for this Pecan Sandies Recipe
To make these cookies you’ll want a couple of kitchen items to make the process go smoother! First, a food processor. This is used to finely chop the pecans that go in the dough as well as to roll the dough in.
I find parchment paper is also super handy to have when making these pecan sandies! I like using it to easily shape the dough since it’s soft!
How To Make Pecan Sandies
- Toast the pecans and allow them to cool. Then add them to a food processor and pulse until they become tiny pieces, set aside 1/4 cup of pecan pieces.
- Add 1/4 cup of flour to the remaining pecans in the food processor and blend until a flour-like texture forms.
- Beat the butter and sugar in a stand mixer fitted with a paddle attachment.
- Mix the vanilla extract, baking powder, and salt with the butter mixture.
- Add in the remaining flour and nut mixture and beat together.
- Shape the dough into a log on parchment paper and chill.
- Roll the dough log into the reserved pecan pieces.
- Slice the dough into half-inch thick pieces.
- Bake the pecan cookies on a baking sheet in the preheated oven and enjoy!
How To Store Pecan Sandies
These cookies will keep for up to one week in an airtight container at room temperature.
You can also keep the dough in the refrigerator for up to four days before baking or in the freezer for up to three months. If storing in the freezer, make sure the cookie log is placed in a freezer bag with any excess air removed.
What are other names for pecan sandies?
Some pecan sandies are also known as Russian Tea Cakes, Snowballs, or Mexican Wedding Cookies. However, this version of a pecan sandy does not align with those recipes. These are slice and bake instead of rolled and do not have a powdered sugar coating like the others.
What is the difference between sandies and shortbread?
There is no difference, pecan sandies are pecan shortbread. But are always in cookie form instead of shortbread traditional bar form.
Try another pecan recipe that you’ll also devour!
- English Butter Toffee with Almonds and Pecans – Crunchy, buttery, and chocolaty toffee!
- Easy Homemade Pretzel Turtles Candy – An easy, salty but sweet, addictive little treat!
- Brown Butter Maple Pecan Cookies – The most delicious cookie you’ll ever eat!
- Easy Pecan Cinnamon Rolls – Everything you could want in a morning sticky bun!
- Candied Pecans – A guide to making your own candy pecans at home!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Sandies Pecan Cookies
Ingredients
- 1¾ cups all-purpose flour
- 1¼ cup pecans
- 1 cup unsalted butter softened
- ⅔ cup powdered sugar
- 2 teaspoons vanilla
- 1½ teaspoons baking powder
- 1½ teaspoons salt
Instructions
- Preheat the oven to 350°F.
- Spread pecans out on a baking sheet and roast for 8 minutes. Let cool. Turn oven off.
- Add the pecans to a food processor and pulse until tiny pieces form. Set aside ¼ cup of pecans pieces.
- Add ¼ cup of flour to the food processor with the remaining pecans and blend until the pecans have a flour-like texture.
- In a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 2 minutes.
- Add the vanilla, baking powder, and salt to the butter mixture and mix, scraping down the sides of the bowl as needed.
- Add the remaining flour and the nut mixture and beat for 1 more minute.
- Shape the dough into a log on parchment paper and chill in the refrigerator for at least 4 hours. The log should be 2 inches in diameter and about 18 inches in length. The dough is very soft so I recommend using parchment paper to help you roll and shape it.
- After chilling, preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Remove from the refrigerator and roll the dough log in the reserved pecan pieces.
- Slice the dough into ½-inch thick pieces and place 1 inch apart on the prepared cookie sheet. If your dough slices aren’t perfectly round, you can use your fingers to gently reshape them.
- Bake for 10 to 12 minutes.
Notes
- Recipe adapted from Flour Bakery.
- Salted butter can be used in place of unsalted butter and salt.
- Vanilla bean paste will add a boost of vanilla flavor if used instead of extract.
- This dough can remain in the refrigerator for up to 4 days before baking. It can also be frozen for up to 3 months. Make sure the log is placed in a freezer bag and any excess air is removed.
- These cookies will stay good for up to 1 week in an airtight container at room temperature.
Nutrition
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