Description
Deliciously buttery and crumbly Pecan Sandies cookies with toasted chopped pecans, lightly sweetened with sugar and flavored with vanilla. These classic cookies are chilled before baking to achieve a tender, melt-in-your-mouth texture and a golden finish. Perfect for holiday treats or everyday snacking.
Ingredients
For the Cookies
- 141 g unsalted butter, room temperature (65°F)
- 60 g granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt + 1/8 tsp salt, divided
- 170 g all-purpose flour
- 1 tsp cornstarch (cornflour)
- 110 g chopped pecans, toasted
Instructions
- Toast Pecans: Preheat the oven to 300°F (150°C). Spread the chopped pecans evenly on a parchment-lined half sheet pan and bake for 5 minutes. Remove from the oven and transfer the pecans to a heat-safe bowl or plate to cool completely.
- Prepare the Dough: In a stand mixer fitted with a paddle attachment, cream the room temperature butter and granulated sugar on medium-low speed until smooth and creamy, about 1 minute. Add the vanilla extract and mix until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt along with the toasted chopped pecans.
- Mix Dough Together: With the mixer on low, gradually add the dry ingredients in three additions to the butter mixture. Continue mixing on medium-low until the dough comes together and is evenly mixed.
- Shape Cookies: Use a 2-tablespoon cookie scoop to portion the dough. Flatten each cookie using the palm of your hand or the back of a measuring cup until the cookie is approximately 2 1/4 to 2 1/2 inches in diameter. Optionally, press a single pecan on top of each cookie for garnish.
- Chill: Place the flattened cookies on a parchment-lined sheet pan or into an airtight container. Cover and refrigerate for at least 2 hours to firm up the dough.
- Preheat for Baking: Preheat the oven to 350°F (175°C) and line a half sheet pan with parchment paper.
- Bake: Remove the chilled cookies from the refrigerator and arrange them on the prepared pan approximately one inch apart. Bake in the preheated oven for 10-13 minutes or until the bottoms are lightly golden brown.
- Cool: Allow the cookies to cool on the sheet pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- Store: Keep the pecan sandies at room temperature in an airtight container for up to one week.
Notes
- Ensure butter is at room temperature (around 65°F) for easy creaming.
- To toast pecans evenly, spread them in a single layer on the baking sheet.
- Chilling the dough before baking is essential to maintain cookie shape and texture.
- Optional: Press a pecan half on top of each cookie for an attractive presentation.
- These cookies can be stored in an airtight container for up to one week at room temperature.
