Pecan Sandies
These buttery, nutty cookies are crisp at the edges and tender in the center, dusted with powdered sugar for a delightful melt-in-your-mouth finish, perfect for cookie exchanges and afternoon tea.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened (room temperature) Use unsalted for better control over seasoning; omit salt if using salted butter.
- 1 cup powdered sugar Additional powdered sugar for topping.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour For slightly more tender cookies, replace 2 tablespoons with cornstarch.
- 1 cup chopped pecans Toast in a dry skillet for extra aroma.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy — about 2–3 minutes with a hand mixer or 4–5 minutes by hand.
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt. Stir just until the dough comes together; avoid overmixing.
- Fold in the chopped pecans so they’re evenly distributed.
- Scoop or roll dough into small 1-inch balls and place them 1–2 inches apart on the prepared sheet.
- Gently flatten each ball slightly with your palm or the bottom of a glass. Lightly sprinkle a little additional powdered sugar over each cookie.
Baking
- Bake for 12–15 minutes, or until the edges are just turning light golden; centers should look set but not browned.
- Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Dust again with powdered sugar if desired.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a single layer up to 3 months. Cool completely before sealing to prevent sogginess.