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Pecan Sandies Recipe

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★★★★★

4.9 from 95 reviews

Pecan Sandies are a classic buttery cookie with a tender crumb and a delightful pecan crunch. Made with simple ingredients like unsalted butter, brown and granulated sugars, eggs, vanilla, and chopped pecans, these cookies are rolled into a log, chilled, sliced, and baked to golden perfection. Perfect for holiday baking, gifts, or a comforting treat any time of the year.

Ingredients

Scale

Butter and Sugars

  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar

Wet Ingredients

  • 1 large egg
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup chopped pecans

Instructions

  1. Cream Butter and Sugars: In a large mixing bowl, use a stand mixer with a paddle attachment or an electric hand mixer to cream 1 cup unsalted butter, ½ cup granulated sugar, and ¼ cup light brown sugar together until fluffy and pale yellow, about 5 to 7 minutes.
  2. Add Egg and Vanilla: Beat in 1 large egg until fully blended, approximately 1 minute, then add 1 teaspoon pure vanilla extract and mix to combine.
  3. Fold in Pecans: Gently fold in ¾ cup chopped pecans to evenly distribute throughout the dough.
  4. Add Flour and Salt: Carefully mix in 2 cups all-purpose flour and ¼ teaspoon salt until just combined, avoiding overmixing.
  5. Form Dough Log: Remove dough from the mixer bowl and shape it into a firm log.
  6. Chill Dough: Wrap the dough log with wax paper and refrigerate for at least 4 hours, preferably overnight, to firm up for easy slicing. Dough can also be frozen for up to 3 months.
  7. Preheat Oven: Preheat your oven to 350°F (177°C).
  8. Slice Cookies: Remove the chilled dough from the refrigerator, discard the wax paper, and slice the dough into ½ inch thick rounds.
  9. Prepare Baking Sheet: Place the sliced cookie dough on an ungreased cookie sheet, leaving space between each slice for spreading.
  10. Bake: Bake in the preheated oven for 12 to 15 minutes until the cookies are golden brown around the edges.
  11. Cool: Remove the cookies from the oven and let them cool on the baking sheet briefly, then transfer them to a cooling rack to cool completely.

Notes

  • Use unsalted pecans for the best flavor and control over salt levels.
  • Butter and eggs should be at room temperature for smooth creaming and better dough texture.
  • Measure flour carefully to avoid sticky or spreading dough; spoon and level flour rather than scooping directly.
  • You can freeze the rolled dough wrapped well in plastic and a freezer bag for up to 3 months; thaw before slicing and baking.
  • Store baked cookies in an airtight container for up to 5 days to maintain freshness.
  • If dough becomes sticky during handling, chill it briefly before slicing to prevent spreading.
  • For a crunchier cookie, bake on the longer end of the baking time but watch carefully to avoid over-browning.

Keywords: pecan sandies, pecan cookies, buttery cookies, classic cookies, holiday cookies, easy cookie recipe

Find it online: https://cheframi.com/pecan-sandies-recipe/