Buttery Pecan Sandies
Tender, crumbly cookies with a nutty flavor, perfect for gifting or enjoying with coffee.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, room temperature If using salted butter, omit extra salt.
- 1/2 cup granulated sugar Can substitute half with light brown sugar for a chewier texture.
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract Optional; can omit for a pure vanilla flavor.
- 2 cups all-purpose flour 1:1 gluten-free blend can be used.
- 1 pinch salt
- 1 cup finely ground pecans Toast for extra flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line cookie sheets with parchment paper.
- In a large bowl, beat the room-temperature butter and granulated sugar until light and creamy (about 2–3 minutes on medium speed).
- With the mixer running, add vanilla and almond extracts until combined.
- In a medium bowl, whisk the flour with a pinch of salt and finely ground pecans.
- Add the dry mixture to the butter mixture and beat on low until just combined. Scrape the bowl and finish with a few gentle pulses.
- Form the dough into a ball, wrap tightly in plastic wrap, and chill for 30 minutes to 1 hour.
Baking
- Remove dough and roll into 1-inch balls. Place them on prepared sheets.
- Dip the bottom of a glass in flour and gently press each ball to about 1/2-inch thickness.
- Bake at 325°F for 16–20 minutes, until the bottoms are set and the edges show a slight golden tint.
- Let cookies cool on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature.