Description
Delicious and buttery Pecan Sandies are classic slice-and-bake cookies with a tender texture and a nutty pecan crunch. Perfect for gifting or enjoying with a cup of tea, these cookies are easy to prepare and bake to golden perfection.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup pecans, finely chopped
Instructions
- Cream Butter and Sugar: In a stand mixer or with a hand mixer set to medium speed, cream together the softened butter and confectioners’ sugar until the mixture is light and fluffy, approximately 2 minutes.
- Add Vanilla and Flour: Beat in the vanilla extract until combined. Gradually add the all-purpose flour and mix on low speed until just combined. Then add the finely chopped pecans and beat until incorporated. Increase mixer speed to high and beat for 1 minute until the dough becomes crumbly and less dry.
- Shape the Dough: Divide the dough into two equal portions and form each into a ball. Roll each ball into a log about 2 inches in diameter. Thicker logs will yield fewer cookies.
- Chill the Dough: Wrap each dough log tightly in plastic cling wrap and refrigerate for 2 hours or up to overnight to firm up for easier slicing.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit. Line two half-sheet baking pans with silicone mats or parchment paper to prevent sticking.
- Slice and Arrange: Using a sharp, long knife, slice the chilled logs into ¼-inch to ½-inch thick rounds. Place the slices about 1 inch apart on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 12 minutes or until they just begin to brown slightly on the edges.
- Cool: Let the cookies cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can roll out the dough and use cookie cutters to create different shapes instead of slicing logs.
- Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Refrigerate shaped dough logs wrapped tightly in cling wrap for up to 3 days before baking.
- Freeze baked cookies in a single layer with parchment paper separating layers in an airtight container for up to 3 months.
- Freeze wrapped dough logs in an airtight container or freezer bag for up to 3 months; thaw in the refrigerator overnight or at room temperature for 30 to 60 minutes before slicing and baking.
