Pecan Sandies
Indulge in the irresistible charm of pecan sandies, a classic buttery shortbread cookie elevated with finely chopped pecans for a satisfying crunch in every bite. These melt-in-your-mouth cookies are delightfully easy to make, with just a handful of pantry staples like unsalted butter, brown sugar, and vanilla extract. Perfectly balanced with a hint of salt and golden edges from their time in the oven, pecan sandies are an ideal treat for holiday gatherings, afternoon tea, or any time you crave a nutty, crumbly cookie. With a prep time of just 15 minutes and no chilling required, this recipe is as convenient as it is delicious. Serve these versatile cookies with a warm cup of coffee or gift them in a festive tin—either way, they’re bound to disappear in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar, packed
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 grams Pecans, finely chopped
Instructions
Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a crumbly dough forms.
Fold in the finely chopped pecans until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball onto the prepared baking sheets, leaving about 2 inches of space between each ball.
Lightly flatten each dough ball with the bottom of a glass or your fingers to create a disk shape.
Bake in the preheated oven for 18-20 minutes, or until the edges are light golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.6 g | 362% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 357.6 g | 130% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 154.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 893 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
