Pecan Sandies Cookies Recipe

Course: cookies

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cookies

Calories: 161kcal

Author: Becky Hardin

Get ready for the holidays with these delicious and easy pecan sandies! A mix between shortbread and a sugar cookie, this simple recipe is always a crowd pleaser!

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Equipment

Ingredients

1 cup unsalted butter 227 grams (2 sticks), cold
½ cup granulated sugar 100 grams
2 teaspoons pure vanilla extract 8 grams
1 tablespoon milk 14 grams, plus more if needed
2 cups all-purpose flour 240 grams
¾ cup chopped pecans 86 grams
¾ cup powdered sugar 85 grams

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, using a hand mixer, beat the butter, sugar, vanilla and milk together until smooth, about 2 minutes.
1 cup unsalted butter, ½ cup granulated sugar, 2 teaspoons pure vanilla extract, 1 tablespoon milk
Slowly add in half of the flour, beating until it is well combined. It will be a thick dough.
2 cups all-purpose flour
Add in the remaining half of the flour. Once the dough is well mixed and soft, stir in the chopped pecans.
¾ cup chopped pecans
Scoop or use a large spoon, measure dough and shape into balls, about 1 inch in size. Place on the prepared baking sheet. You can leave them as they are, or gently press them with the bottom of a lightly floured glass to flatten the tops. Bake for about 13-15 minutes, until the bottoms of the cookies are light golden brown.
Remove the cookies from the oven and allow them to cool slightly, then transfer to a wire rack to cool completely.. Once they have cooled, they will be slightly firm.
Fill a large Ziplock bag with powdered sugar and toss the cookies in the sugar until they are completely coated. Top with chopped pecans if desired.
¾ cup powdered sugar

Notes

Mix in the flour in two separate steps. This will help to create a smooth cookie dough.
Make sure that your oven is fully preheated so that the sandies cook evenly.
Let the cookies cool completely before tossing in the powdered sugar.

Storage: Store pecan sandies in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Freeze for up to 3 months.

Nutrition