Description
Pecan Sandies are buttery, crumbly shortbread cookies loaded with toasted pecans. These classic American cookies offer a perfect balance of sweetness and nutty flavor, making them an ideal treat for holidays or any occasion. With a crisp edge and tender center, they are simple to make with basic pantry ingredients and deliver delightful homemade goodness in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Nuts
- 1 1/2 cups chopped pecans
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, which will help create a tender crumb.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and evenly combined, ensuring the dough binds well.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients while mixing, until a dough forms without overmixing, which helps maintain the cookies’ tenderness.
- Fold in Pecans: Gently fold the chopped pecans into the dough to evenly disperse the nuts throughout the mixture.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Place them on the prepared baking sheets spaced about 2 inches apart. Flatten each ball slightly using your fingers or the bottom of a glass for even baking.
- Bake: Bake the cookies for 12 to 14 minutes until the edges are just turning golden, indicating they are cooked through but still tender inside.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For enhanced flavor and crunch, lightly toast the pecans in a dry skillet over medium heat before folding them into the dough.
- Store the cookies in an airtight container at room temperature; they keep fresh and delicious for up to one week.
- Use room temperature butter for easier creaming and better texture.
- Do not overbake to maintain the classic sandy texture characteristic of pecan sandies.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
