Description
Pecan Sandies are classic buttery shortbread cookies studded with chopped pecans. These tender, crumbly cookies have a delicate sweetness with a rich nutty flavor, perfect for holiday gatherings or everyday treats. Chilling the dough enhances the texture, making each bite melt in your mouth.
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 using an electric mixer or by hand until the mixture becomes light and fluffy, about 5 to 7 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until everything is well combined, ensuring a smooth batter.
- Add Salt and Flour: Stir in the salt, then gradually add the all-purpose flour, mixing just until the dough comes together, being careful not to overmix.
- Fold in Pecans: Gently fold in the chopped pecans evenly throughout the dough for a nice nutty crunch.
- Shape Dough Log: Shape the dough into a log approximately 1 ½ inches thick, using your hands to form a uniform cylinder.
- Chill Dough: Wrap the dough log tightly in wax paper or plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to firm up the dough and develop flavor.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C) to ensure a consistent baking temperature.
- Slice Dough: Remove the chilled dough from the refrigerator and slice it into ½-inch thick rounds using a sharp knife for even cookies.
- Arrange on Baking Sheet: Place the cookie rounds on an ungreased baking sheet, spacing them slightly apart to allow for minimal spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden brown, signaling they are done.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture and flavor, chill the dough overnight.
- Use unsalted butter to control the saltiness.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Chopped pecans can be toasted beforehand to intensify their flavor.
- If you prefer a crunchier cookie, bake for the full 15 minutes and watch carefully to avoid burning.
