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Sandies Pecan Cookies


Course Dessert
Cuisine American, British, French
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 4 hours 27 minutes
Servings 30 cookies
Close up photo of pecan sandies stacked on top of each other with a bite taken out of the top one.

Made with simple ingredients, these buttery shortbread slice and bake cookies are packed with toasted pecan flavor and crunch!

Ingredients  


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

Calories: 121kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 118mg | Potassium: 47mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Find it online: www.sugarandsoul.co/the-best-pecan-sandies-ever/