Easy Pecan Sandies
These buttery, tender slice-and-bake shortbread cookies are packed with crunchy pecans, perfect for cookie exchanges and festive treats.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Room temperature
- 1/2 cup powdered (confectioners’) sugar Sift if lumpy
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup pecans, chopped Toast briefly for extra flavor
- 1/4 teaspoon salt
Instructions
Preparation
- In a mixing bowl, cream the softened butter and powdered sugar until the mixture is light and fluffy — about 2–3 minutes with a hand mixer.
- Add the vanilla extract and beat just until combined.
- Gradually add the flour and salt and mix on low until the dough comes together and looks sandy but holds when pressed. Don’t overmix.
- Fold in the chopped pecans with a spatula so they’re evenly distributed.
- Turn the dough onto a sheet of plastic wrap. Shape it into a log about 1.5–2 inches in diameter. Press gently to smooth.
- Wrap tightly and chill in the refrigerator for at least 2 hours, or until firm.
Baking
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- Slice the chilled log into 1/4-inch thick rounds using a sharp knife. Place the slices 1 inch apart on the prepared sheet.
- Bake for 12–15 minutes, watching for the edges to turn lightly golden. The center should remain pale.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container with layers separated by parchment. They stay fresh for 5–7 days at room temperature. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.