Pecan Sandies

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Pecan Sandies are incredibly easy to make yet have a rich, buttery flavor that is worthy of a gourmet bakery. With a perfectly crumbly texture, these nutty shortbread cookies are always a crowd-pleasing treat!

Prep Time15

Cook Time12

Cooling time1

Total Time1 27

Course: Dessert

Cuisine: American

Keyword: pecan sandies

Servings: cookies

Calories: 148kcal

Author: Kasey Schwartz

Equipment

rimmbed baking trays
Parchment paper
Medium sized mixing bowl
Electric mixer or stand mixer with paddle attachment
Measuring cups
measuring spoons

Ingredients

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons water
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups all purpose flour
1 cup chopped pecans

Instructions

Beat the butter and sugar together until light and fluffy.
1 cup butter, softened, 1/2 cup powdered sugar
Add the water, vanilla extract, salt, cinnamon, and flour to the bowl and stir to make a stiff dough.
2 teaspoons water, 2 teaspoons vanilla extract, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 2 cups all purpose flour
Use your hands to knead in the chopped pecans.
1 cup chopped pecans
Chill the dough in the fridge for at least 1 hour.
Preheat your oven to 350ºF. Line two baking sheet trays with parchment paper and set aside.
Use a spring loaded cookie scoop to scoop 1 inch balls of dough. Roll the dough into balls using your hands then place them on the lined baking trays. Gently flatted in cookie dough balls with your hands so they are about ½ inch thick.
Bake for 12 minutes in the preheated oven. The cookies will still look a little pale but the edges will be golden brown.
Move the cookies to a cooling rack to cool for about 10 minutes then enjoy!

Notes

You can roll the cookie dough into crescent shapes rather than balls if desired.
Toss the cooled cookies in powdered sugar for a little extra sweetness.

Nutrition