This pecan sandies recipe is a short, sandy butter cookie rolled in chopped pecans. It is not pecan pie or pecan pie bars.
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Pecan Sandies
- Total Time: 38 minutes
- Yield: 28 cookies 1x
Description
Pecan Sandies. From Alissa.
Ingredients
Scale
- 1 cup (226g) butter, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla
- 2 cups (240g) flour
- 1/2 teaspoon salt
- 1 cup (110g) finely chopped toasted pecans, divided
Instructions
- Heat the oven to 325°F (165°C). Line two sheets.
- Cream the butter and powdered sugar. Stir in vanilla, flour, salt, and 1/2 cup pecans.
- Roll tablespoons of dough into balls, then roll them in the remaining pecans.
- Flatten slightly. Bake 16 to 20 minutes, until the bottoms are pale gold. Cool on the sheet 5 minutes.
Notes
Toast the pecans first. Raw pecans taste flat in a shortbread.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Butter
Soft, not melted. Melted butter makes a greasy puddle.
Nuts
Fine chop in the dough, coarser chop for the outside.
Color
Pale gold underneath. A brown top means the oven was too hot.
Texture
They firm up as they cool. Do not chase a hard cookie in the oven.
Nutrition (estimated)
About 140 calories per serving. Estimate only, not a lab test.
FAQ
Why sandy?
Powdered sugar and a low oven. Brown sugar would make them chewy.
Toast the nuts?
Yes, 8 minutes at 325°F before you chop them.
Shape
Balls spread less than slices. A log of dough also works if you chill it.
Storage
Airtight for a week. They stay crisp.