Description
Classic Pecan Sandies are buttery, nutty, and perfectly crumbly shortbread-style cookies made without eggs. They’re rolled in sugar for an irresistible finish and are ideal for holidays, gifting, or an everyday sweet treat.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup chopped toasted pecans
1/4 cup granulated sugar (for rolling)
Instructions
1. In a large bowl, cream the softened butter with powdered sugar until light and fluffy.
2. Mix in the vanilla extract and salt until well combined.
3. Gradually add the flour, mixing just until the dough comes together. It will look crumbly but should hold when pressed.
4. Fold in the chopped toasted pecans until evenly distributed.
5. Scoop the dough into tablespoon-sized portions, roll into balls, and flatten slightly into discs.
6. Roll the tops or edges of each cookie in granulated sugar.
7. Optionally, chill the shaped dough for 15–20 minutes to help maintain their shape while baking.
8. Preheat the oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet.
9. Bake for 12–15 minutes or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best texture, do not overmix the dough once the flour is added.
Chilling the shaped cookies helps them bake evenly without spreading too much.
Toasting the pecans brings out their full flavor and adds an extra layer of richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg