Description
Classic Pecan Sandies are buttery, tender cookies loaded with chopped pecans. These delightful shortbread-style cookies have a rich, nutty flavor and a crumbly texture, perfect for any occasion or holiday treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which takes about 5 to 7 minutes. This step helps create a tender and airy texture in the cookies.
- Add Egg and Vanilla: Beat in the egg and the vanilla extract until they are fully incorporated into the butter and sugar mixture, ensuring a smooth batter.
- Mix in Salt and Flour: Stir in the salt, then gradually add the all-purpose flour while mixing just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Pecans: Gently fold in the chopped pecans, evenly distributing them throughout the dough.
- Shape Dough into Log: Shape the dough into a log approximately 1½ inches thick, which will make slicing easier after chilling.
- Chill the Dough: Wrap the log tightly in wax paper or plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to firm up the dough and enhance the cookie texture.
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the cookies.
- Slice the Dough: Remove the chilled dough from the refrigerator and slice it into ½-inch thick rounds carefully to maintain the shape.
- Arrange on Baking Sheet: Place the cookie rounds on an ungreased baking sheet, spacing them slightly apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 12 to 15 minutes, until the edges turn a light golden brown, indicating they are done.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- You can substitute pecans with walnuts if preferred.
- Refrigerating the dough overnight will improve the texture and flavor development.
- Ensure butter is softened, not melted, for optimal creaming results.
- Store cookies in an airtight container at room temperature for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
