Pecan Sandies Recipe
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The Pecan Sandies Recipe is a delightful classic cookie. They are the perfect treat when you want something sweet with a bit of crunch. These cookies have a crispy, buttery texture that melts in your mouth.
Pecan Sandies Recipe
Pecan Sandies stores and ships sweet treats well if you need to mail them to someone. Also, They stay fresh for days, which makes them great for making ahead or as gifts. Frosted Sugar Cookies are another good gift option.
PMc says:
One small step you can do to make these cookies better is to toast the pecans. Now, this is optional, but toasting the pecans before adding them to the dough brings out their natural oils and deepens the flavor, making the cookies even more delicious.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- butter
- brown sugar
- granulated sugar
- salt
- all-purpose flour sifted, then measured
- pecans chopped small
- pure vanilla extract
Equipment
- electric stand mixer
- silicone spatula
- sheet pan
- silicone mat
- fish spatula great for cookies!
Pecan Sandies Recipe Tips and Options
- This is a really easy recipe. You just need to cream the
butter and sugar together, add the remaining ingredients, and mix them together. The hardest part is chilling the dough and waiting for the cookies to bake. - This dough is thick and can be crumbly if you don’t measure the ingredients precisely.
- You can roll the dough into a log and slice the cookies to bake. Another option is to use a spring-release scoop (ice cream scoop) to measure the cookies and then bake them.
- You can top them with a pecan half for an extra special touch, dip them halfway in chocolate, or leave them plain.
Cooking Tips
- Chill the Dough: Let the dough chill in the fridge for about 30 minutes before baking. This helps the cookies keep their shape and gives them a firmer texture.
- Use Room Temperature
Butter : Soft, but not melted,butter blends better with the sugars. It helps create the perfect crumbly texture. - Don’t Overwork the Dough: Mix just until the ingredients come together. Overmixing will make the cookies tough instead of soft and crumbly.
- Even Sizing: Use a small cookie scoop or measure your dough balls to ensure the cookies bake evenly.
Pecan Sandies Recipe FAQ
Why are my cookies spreading too much?
The
Can I use other nuts instead of pecans?
Yes! While pecans are traditional, you can substitute them with walnuts or almonds for a different flavor.
How long will these cookies last?
Pecan Sandies can stay fresh for about a week, stored in an airtight container. You can also freeze them for longer storage.
Do I have to
Sifting helps ensure the correct flour measurement and gives the cookies a lighter texture.
Pecan Sandies Recipe Conclusion
Pecan Sandies cookies are a timeless classic with a balance of buttery goodness and nutty flavor. They’re easy to make, store well, and bring a touch of comfort with every bite. Whether you’re baking them for family, friends, or yourself, these cookies are sure to become a go-to favorite!
Pecan Sandies Recipe
Equipment
- fish spatula great for cookies!
Ingredients
- 1 and ½ cups butter
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 cups all-purpose flour sifted then measured
- 1 cup pecans chopped small, toasted (optional)
- 2 teaspoons pure vanilla extract
Instructions
- Your dough needs to chill for 30 minutes to an hour so wait to preheat your oven.
- In the bowl of your stand mixer, beat the butter, brown sugar, and granulated sugar until creamy.
- Add the remaining ingredients to the mixing bowl: flour, salt, pecans, and vanilla. Beat until combined, being careful not to overbeat.
- You can measure the cookies using a spring-release scoop or roll them into a log and slice them. I poured the dough onto a large piece of plastic wrap, smushed the dough together, and made a log that was approximately 12 inches long.
To Bake
- Preheat the oven to 350℉.
- Scoop or slice the cookies and place them on a sheet pan approximately 2 inches apart. If you're using a spring-release scoop, take a flat-bottom glass, dip it in sugar, and press the cookies to 1/4-inch thickness. These cookies don't spread so they'll stay the shape they are unless you flatten them.
- They also don't brown much so keep a close eye on them. I baked these at 350℉ for 18 minutes. They only slightly got brown around the edges.
- Remove from the oven and transfer to a wire rack to cool. Store in an airtight container, they'll stay fresh 6 to 7 days.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.