Pecan Sandies are delightfully nutty cookies that have an incredible texture and a light, simple flavor. A delicate shortbread combines with chewy, flavorful pecans and creates a cookie that pairs perfectly with a warm cup of coffee or tea. If you’re looking for something effortless to make in a pinch, these sandies are perfect for you.
Reasons You’ll Love This
Easy to Make – These easy to make cookies only take a few minutes of hands on time.
Eggless Cookies – No need to mess with eggs for this recipe!
Pecan Lovers – If you love all things pecan, you will love how they turn out in these cookies.
Classic Cookie – These cookies are an old fashioned classic that have stood the test of time!
Pecan Sandies are those nostalgic cookies that grandma would make! These buttery treats are designed for dunking and make for the perfect, simple fall cookies. If you’ve never had the pleasure to try pecan sandies, they luckily only take minutes, and use simple ingredients. Let’s get to baking!
Ingredient Info
Let’s discuss how to make Pecan Sandies, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Pecans – Pecans are the star of the show! They wouldn’t be pecan sandies without them, so there really isn’t a substitute for this ingredient. Roasting the pecans really take the pecan flavor to the next level, but in a pinch you can skip that step.
- All Purpose Flour – When measuring out your flour, make sure you either weigh, or scoop the flour into the measuring cup, level it off, and then add it to the recipe. This is especially important when making a shortbread.
- Butter – Softened, unsalted butter is ideal for this recipe. I don’t recommend using salted butter, because you’re already adding salt to the recipe. If you use salted, you can reduce the salt in the recipe a bit.
- Powdered Sugar – Powdered sugar is the ideal sugar choice for a shortbread cookie. This is what gives it that light, crumbly texture. Granulated sugar can not be used in it’s place.
- Water – You’ll need cold water for this recipe.
- Vanilla Extract – Vanilla gives these cookies some added depth of flavor. I always recommend using pure vanilla extract. You can also use almond extract instead.
Step By Step Instructions
- Begin by toasting the pecans. This can be done on the stovetop or in the oven.
Stovetop: Place pecans in a skillet over medium heat until browned (slightly darker than they started) and fragrant, about 2 to 5 minutes.
Oven: Start by preheating the oven to 350°F. On a lined baking sheet, add the pecans, and toast them in the oven for 7-8 minutes or until toasted and fragrant. Let the pecans cool completely. - Once completely cooled, add them to a food processor and blend until they are finely chopped. Scoop out 3 tablespoons of pecans, and set it aside.
- To the food processor, add the flour and salt. Pulse that together a few times until combined.
- In a separate mixing bowl, add the softened butter and sugar and beat that together with a mixer until light and fluffy. Once beaten, add in the vanilla extract and cold water.
- To the wet mixture, add in the flour and pecan mixture a little bit at a time, and stir until incorporated into a thick dough.
- To a lightly floured flat surface, roll the dough into a log shape. Wrap the log in parchment paper or plastic wrap and allow it to chill in the fridge for at least 2 hours. Overnight will also work.
- When you’re ready to bake, preheat the oven to 350°F, and line 2 baking sheets with parchment. Take the log out of the fridge, and slice the dough into circles. Each slice should be ½ to a ¼ an inch thick, and make sure you place them about 2 inches apart.
- Bake the cookies for 12 minutes. Halfway through, rotate the pan around for an even bake. Take the cookies out once the edges become slightly golden brown. Let them cool completely on the baking sheet, remove and enjoy!
Tips & Advice
Storage – You can keep the leftover pecan sandies in an airtight container at room temperature for 4-5 days.
If you want, you can keep the dough in the fridge for a couple days, or in the freezer for 3 months. Just defrost in the fridge overnight before you bake!
Customize it!
You can totally add in a few chocolate chips or dried fruit if you want an extra pop of flavor! These would also do well with a simple powdered sugar glaze, or would taste great dusted with cinnamon sugar!
Equipment
For these Pecan Sandies, you’ll want a few or all of these materials:
FAQs
Because the dough has pecans in it, and the texture of the cookie is similar to sand in how soft it is and the way it crumbles in your mouth!
There isn’t a huge difference! The main difference would be texture, and that sandies happen to be softer and more delicate.
Recipes You’ll Love
If you loved these sandies, check out some more of these fabulous, similar recipes that will curb your sweet tooth craving.
- Orange Cranberry Cookies
- Oatmeal Cranberry Cookies
- Raspberry Thumbprint Cookies
- Raspberry Crumble Cookies
- Ginger Molasses Cookies
More Pecan Recipes You’ll Love!
Pecan Sandies
Equipment
Ingredients
- 1 1/4 cups pecans divided
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
Instructions
- Start by roasting pecans either on the stovetop or in the oven. On Stovetop: Toast in a skillet over medium heat until they brown a bit and begin to smell fragrant, about 2 to 5 minutes.In Oven: Preheat the oven to 350°F. On a lined baking sheet, add the pecans, and toast them in the oven for 7-8 minutes or until toasted and fragrant. Let the pecans cool completely.
- Once completely cooled, add them to a food processor and blend until they are finely chopped. Scoop out 3 tablespoons of pecans, and set it aside.
- To the food processor, add the flour and salt. Pulse that together a few times until combined.
- In a separate mixing bowl, add the softened butter and sugar and beat that together with a mixer until light and fluffy. Once beaten, add in the vanilla extract and cold water.
- To the wet mixture, add in the flour and pecan mixture a little bit at a time, and stir until incorporated into a thick dough.
- To a lightly floured flat surface, roll the dough into a log shape. Wrap the log in parchment paper or plastic wrap.
- Chill in the fridge for at least 2 hours. Overnight will also work.
- When you’re ready to bake, preheat the oven to 350°F, and line 2 baking sheets with parchment. Take the log out of the fridge, and slice the dough into circles. Each slice should be ½ to a ¼ an inch thick, and make sure you place them about 2 inches apart.
- Bake the cookies for 12 minutes. Halfway through, rotate the pan around for an even bake. Take the cookies out once the edges become slightly golden brown. Let them cool completely on the baking sheet, remove and enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Reneé says
Step 2 says to scoop out 3 tbs of pecans and set aside. I don’t see where they are used again. Did I miss something?
These cookies are delicious!