Pecan Sandies
Tender, buttery shortbread cookies studded with toasted pecans, perfect for gifting and holiday treats.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, room temperature Use standard unsalted butter for best flavor.
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup chopped pecans (lightly toasted) Toasted pecans enhance the flavor.
- 2 cups all-purpose flour
- ¼ teaspoon salt
Instructions
Preparation
- In a large mixing bowl, cream the butter with granulated and light brown sugars until pale and fluffy, about 5–7 minutes.
- Beat in the egg until blended, then add the vanilla extract and mix briefly.
- Fold in the chopped pecans until evenly distributed.
- Gently stir in the flour and salt until just combined, being careful not to overmix.
- Shape the dough into a log about 2 inches in diameter and wrap in wax paper. Refrigerate for at least 4 hours or overnight.
Baking
- Preheat the oven to 350°F (177°C).
- Remove the chilled dough from the refrigerator, unwrap it, and slice into ½-inch rounds.
- Place the slices on an ungreased cookie sheet or a parchment-lined sheet.
- Bake for 12–15 minutes until lightly golden at the edges.
- Let sit on the sheet for a couple of minutes before transferring to a cooling rack.
Notes
For a deeper flavor, brown the butter before creaming. To make gluten-free, use a 1:1 gluten-free flour blend with an additional tablespoon of cornstarch.