Pecan Sandies
Pecan sandies are a beloved classic among store-bought cookies. While we hold our nostalgic favorites dear, our homemade version is not only delicious but quite possibly even better! This delightful treat features thick, buttery shortbread infused with toasted pecans and adorned with a decorative rim of sparkling sugar, adding an extra crunch that elevates it beyond the grocery store favorite.Aside from their scrumptious taste, one of the highlights of these cookies is their slice-and-bake or icebox nature. Once the dough is prepared, it is shaped into a log, wrapped in plastic, and refrigerated until firm. When you're ready to bake, simply slice the log into rounds and place them on a baking sheet. No need to fuss with a rolling pin or maneuver with spoons. It's as simple as slice and bake. The beauty of these cookies is their flexible timeline as well. You can choose to bake all the cookies on the same day you make the dough, or keep the dough chilling in the fridge for up to a week, ready to satisfy your cookie cravings whenever they strike.
Ingredients
- 1 1/2 c. raw, unsalted pecans
- 1 c. (226 g.; 2 sticks) butter, room temperature
- 1/2 c. (99 g.) granulated sugar
- 2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 2 c. (240 g.) all-purpose flour
- 1/4 c. coarse decorative sugar (optional)
Instructions
- Preheat oven to 350°. Spread pecans on a rimmed baking sheet and toast, stirring every 5 minutes, until toasty smelling and light golden inside, 8 to 10 minutes. Let cool, then coarsely chop.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a hand mixer, on medium-high speed, cream butter and granulated sugar until fluffy and pale. Beat in vanilla and salt, then fold in flour with a rubber spatula until only a few dry streaks remain. Add pecans and fold to combine.
- Divide dough in half (about 350 g. per half). Arrange each half in the center of a square piece of plastic wrap. Using plastic, form dough into an 8" log. Twist ends of plastic wrap to seal and refrigerate until firm, at least 1 hour.
- Preheat oven to 350° and line 2 baking sheets with parchment paper. Remove 1 dough log from refrigerator and unwrap. Place decorative sugar, if using, in a small flat container. Roll dough in decorative sugar, pressing to help sugar adhere to sides of log.
- Using a sharp knife, slice dough log into 1/2" coins; arrange on prepared baking sheets, spacing 1" apart. Bake until golden brown around the edges, 12 to 15 minutes. Let cool 2 minutes on baking sheet, then transfer to a wire rack and let cool completely. Store in an airtight container. Repeat with remaining dough.
- Make Ahead: Dough can be made 1 week ahead; keep wrapped in plastic in refrigerator, or freeze up to 1 month.
Tried this recipe?Let us know how it was!