Pecan Sandies
Delicious buttery cookies studded with pecans, perfect for holiday platters or coffee breaks, delivering a nostalgic melt-in-your-mouth texture.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Room temperature
- 1/2 cup powdered sugar Essential for texture
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Spoon and level for accuracy
- 1 cup chopped pecans Toasted for more flavor (optional)
- 1/4 teaspoon salt Omit if using salted butter
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt. Mix on low until the dough just comes together — avoid overmixing to keep the cookies tender.
- Fold in the chopped pecans with a spatula so they’re evenly distributed.
- Roll the dough into small, walnut-sized balls and place them 1–2 inches apart on the prepared sheet.
- Flatten each ball gently with the bottom of a glass or your palm so they’re about 1/4–1/2 inch thick.
Baking
- Bake for 12–15 minutes, until the edges are just turning light golden. The centers should look set but not brown.
- Transfer cookies to a wire rack and let cool completely. Store in an airtight container once cooled.
Notes
For a slightly crisper cookie, flatten them thinner before baking; for a softer sandie, keep them thicker. Storage tips: Store in an airtight container for up to 5 days. Freeze for longer storage.