Description
Pecan Sandies are classic buttery shortbread cookies with a delicate crumb and a rich nutty flavor from finely chopped pecans. Perfect for holiday baking or any time you crave a sweet, tender treat, these cookies balance the sweetness of sugar with the toasted crunch of pecans for an irresistible snack.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Preheat Oven: Preheat the oven to 350°F and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, which provides a tender texture in the cookies.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing until fully combined for a moist dough base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and ensure tender cookies.
- Fold in Pecans: Fold the finely chopped pecans into the dough to evenly distribute the nuts throughout the batter for their distinct crunch and flavor.
- Shape Cookies: Scoop out tablespoon-sized portions of dough, roll each into a ball, and place them about 2 inches apart on the prepared baking sheets. Flatten each cookie slightly with your fingers or the bottom of a glass for even baking and classic shape.
- Bake: Bake the cookies for 12–14 minutes, or until the edges just begin to turn golden, indicating they are perfectly baked and tender inside.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- For a crispier texture, bake the cookies a few minutes longer until edges are golden brown.
- Toast the pecans lightly beforehand to enhance their nutty flavor.
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- These cookies also freeze well; freeze in an airtight container and thaw at room temperature before serving.
