There’s a special place in my heart for recipes that remind me of home, and Pecan Sandies are definitely one of those. I remember visiting my grandmother’s house on the weekends and being greeted by the warm, nutty aroma of these cookies baking in the oven. They were always a family favorite, and for good reason. Pecan Sandies are delightfully crumbly, with a buttery texture that practically melts in your mouth, and the pecans add just the right amount of crunch and flavor.
One of the things I love about Pecan Sandies is their simplicity. With just a few basic ingredients, you can create a batch of cookies that tastes like it came straight from a bakery. The combination of granulated and confectioners’ sugars gives these cookies a perfect balance of sweetness, while the vanilla extract enhances the buttery flavor. The pecans, of course, are the star of the show, adding a rich, nutty taste that complements the buttery cookie dough.
When making Pecan Sandies, it’s important to use unsalted butter, as this allows you to control the saltiness of the cookies. Also, make sure your butter is softened before you start mixing. This helps to create a smooth, even dough. I also recommend using a hand mixer for this recipe, as it ensures that the ingredients are well incorporated without overworking the dough.
One variation that I enjoy is adding a hint of cinnamon to the dough. This gives the cookies a warm, spicy note that pairs wonderfully with the pecans. You can also experiment with different types of nuts if you’re feeling adventurous. Walnuts or almonds make great alternatives and add their own unique flavors and textures.
Another tweak I like is to roll the dough balls in sugar before flattening them with the glass. This adds an extra layer of sweetness and a slight crunch to the exterior of the cookies. And if you’re a fan of chocolate, try drizzling some melted dark chocolate over the cooled cookies for a decadent finish.
Pecan Sandies are versatile enough to be enjoyed any time of year. Whether you’re baking for a holiday gathering, a potluck, or just to satisfy a sweet tooth, these cookies are sure to be a hit. They also make excellent gifts—just package them up in a pretty tin or box, and you have a homemade treat that anyone would love to receive.
Making the Pecan Sandies
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Ingredients
- 1 cup butter, unsalted, softened
- ½ cup sugar, granulated, plus ⅓ cup extra for pressing
- ½ cup powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract, pure
- 2 cups flour, all-purpose
- 1 teaspoon baking powder
- ¾ teaspoon salt, kosher
- 1 cup pecans, finely chopped
Directions
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Beat the softened butter, granulated sugar, and powdered sugar together using a hand mixer on medium speed until smooth.
- Add the egg and vanilla extract, mixing until fully combined, and scrape down the bowl sides as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the egg mixture until just combined.
- Fold in the finely chopped pecans until evenly distributed throughout the dough.
- Using a 3-tablespoon cookie scoop, place dough balls onto the lined baking sheets, leaving about 2 inches of space between each cookie.
- Press a kitchen glass onto a damp paper towel, then dip it into the extra granulated sugar. Flatten each dough ball to about ½-inch thick using the sugared glass. Repeat for all cookies.
- Bake for 9-11 minutes, or until the tops look dry and the edges turn light golden brown.
- Remove from the oven and let the cookies rest on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Storing Suggestions:
Store the cooled Pecan Sandies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a freezer-safe container for up to three months. Thaw at room temperature before serving.
FAQs:
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you might want to reduce the amount of added salt in the recipe to avoid an overly salty cookie.
How do I ensure my cookies stay fresh longer?
To keep your Pecan Sandies fresh, store them in an airtight container at room temperature. You can also freeze them for extended storage, up to three months.
Can I substitute the pecans with other nuts?
Absolutely! Walnuts or almonds can be used in place of pecans, providing a slightly different but equally delicious flavor.
What if I don’t have parchment paper?
If you don’t have parchment paper, you can use a silicone baking mat or lightly grease the baking sheets to prevent the cookies from sticking.
Why do I need to dip the glass in sugar before flattening the cookies?
Dipping the glass in sugar helps prevent the dough from sticking to the glass while also adding a slight sugary crunch to the top of the cookies.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. Store it in the refrigerator for up to 48 hours. When ready to bake, let the dough come to room temperature before scooping and baking.
Pecan Sandies
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar plus additional ⅓ cup for pressing
- ½ cup confectioners' sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 cup finely chopped pecans
Instructions
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Using a hand mixer on medium speed, beat the butter, granulated sugar, and confectioners' sugar together until smooth.
- Add the egg and vanilla, mixing until fully incorporated and scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the egg mixture, mixing until just combined.
- Fold in the chopped pecans until evenly distributed throughout the dough.
- Using a 3-tablespoon cookie scoop, place dough balls onto the lined baking sheets, leaving about 2 inches between each cookie.
- Press a kitchen glass onto a damp paper towel, then dip it into the additional granulated sugar. Flatten each dough ball to about ½-inch thick using the sugared glass. Repeat for all cookies.
- Bake for 9-11 minutes, or until the tops look dry and the edges turn a light golden brown.
- Remove from the oven and let the cookies rest on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
