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Pecan Sandies

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These buttery homemade pecan sandies are a nostalgic cookie favorite made with toasted pecans, rich shortbread dough, and a touch of decorative sugar. Perfect for holidays or everyday treats, these slice-and-bake cookies are easy to prepare and store beautifully in the fridge or freezer.

Ingredients

  • 1 1/2 cups raw, unsalted pecans
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1/4 cup coarse decorative sugar (optional)

Instructions

  1. Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 8–10 minutes, stirring every 5 minutes. Cool and coarsely chop.
  2. In a stand mixer or with a hand mixer, cream butter and sugar until fluffy and pale. Beat in vanilla and salt.
  3. Add flour and mix until just combined. Fold in chopped pecans.
  4. Divide dough into two logs (about 8 inches long), wrap in plastic, and refrigerate for at least 1 hour.
  5. Preheat oven to 350°F again. Line baking sheets with parchment paper. Roll chilled logs in decorative sugar if using.
  6. Slice logs into 1/2-inch thick rounds and place 1 inch apart on baking sheets.
  7. Bake for 12–15 minutes until golden on edges. Cool on baking sheet for 2 minutes, then transfer to a wire rack.

Notes

  • Toasting pecans enhances flavor, but is optional.
  • For festive cookies, roll logs in colored sanding sugar before slicing.
  • Dough can be refrigerated for up to 1 week or frozen up to 2 months.
  • Add mini chocolate chips or dip cooled cookies in chocolate for variation.
  • Gluten-free 1:1 flour works well as a substitute.

Nutrition

Find it online: https://cookedbymaya.com/pecan-sandies/