Binky's Culinary Carnival

Food in Riotous Excess

Pecan Sandies Day!

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These Pecan Sandies are an easy, buttery slice and bake shortbread cookie loaded with pecans! Celebrate Pecan Sandies Day tomorrow by making yourself a batch today!

pecan sandies piled on top of eash other on blue plate with daisy in blue vase
Pecan Sandies

I downloaded the national food holidays calendar from the LA times and synced it with my google calendar. I check it every once in a while and something will strike my interest. If you follow me, you know there aren’t a huge number of cookies, cakes or sweets on BCC. The reason for that is two-fold. One is that I absolutely prefer salty to sweet. If there are cookies and chips in the house at the same time, which is rare, I will go for the chips 99% of the time. The other reason is, I really don’t want to eat them because of the calories, so it easier to not make them than it is to call on my willpower. …. or lack thereof!! 🙂

overhead view of pecan sandies

As far as store bought cookies, there are only a handful that I like. These Dutch Cocoa Cookies are one and Pecan Sandies, or Lorna Doone (which is shortbread) are about the only other ones.

How to Make Pecan Sandies

butter and sugar creaming in mixer bowlflour added to butter and sugar in mixer bowl

These are super easy to make because I found a recipe from Betty Crocker that is slice and bake. First cream the butter and sugar until fluffy and light. Then add the flour in about 4 additions, mixing just until incorporated in between!

Pecans added to doughPecans added to dough

Add the vanilla and pecans and mix to incorporate them.

dough cut in 2 and rolled into logs

Break dough into 2 parts. Roll into a log, trying to get the logs as uniform as possible. The dough is very short (the ratio of butter to flour, butter being higher) so it wants to break apart, so squeeze it together. Roll up the log in the parchment paper.

dough sliced into rounds and placed on cookie sheetclose up of cut cookies on parchment paper on cookie sheet

Let the dough cool in the refrigerator for a couple hours. Then slice off 1/4″ thick slices. You need a very sharp knife. Because the dough wants to break while you cut it. I found a small pairing knife and rolling the log as I cut helped with the breaking. Bake for 20 minutes at 325°F on a parchment covered baking sheet.

pecan sandies on dark blue plate with a glass of milk

These are little bites of buttery goodness! You will totally be fan! I hope you liked the post today for these Pecan Sandies! Don’t forget to subscribe so that you don’t miss a recipe!

Enjoy! And have fun cooking!

Binky’s Signature

Recipe

5 from 11 votes
Pecan sandies cookies on dark blue plate with glass of milk
Print
Pecan Sandies
Prep Time
20 mins
Cook Time
20 mins
Cooling time
2 hrs
Total Time
40 mins
 

These Pecan Sandies are an easy, buttery slice and bake shortbread loaded with pecans! Celebrate Pecan Sandies Day tomorrow by making yourself a batch today!

Course: Cookies, Dessert
Cuisine: American
Keyword: cookie recipes,, pecan sandies, pecan sandies recipe,
Servings: 84 cookies
Calories: 40 kcal
Author: Binky
Ingredients
  • 1/3 cup finely chopped pecans
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 1/2 cup flour
  • 1 tsp vanilla
  • 1/2 tsp salt
Instructions

  1. To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.

  2. In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.

  3. Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.

  4. Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.

  5. Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Recipe courtesy of Betty Crocker! I added salt because they really need it! They are very flat without it!

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Comments

  4. Ahhh, my FAVORITE crunchy (sortof) cookie!! I don’t think I’ve ever actually made these myself… can’t believe that! When I was stationed in Korea years ago, living in tent city outside Pohang, we had access to a small convenience store where I discovered Keebler’s Pecan Sandies… my downfall! 🙂

    Reply

  8. Oh these cookies look divine dear Beth, I think I now know whats my oven going to bake tomorrow – I am sure my daughter will fully enjoy making those – yummmmmm!!

    Reply

  10. Your pecan sandies look perfect!! They were my grandmother’s favorite cookie and I loved them too! Your recipe looks so delicious and buttery!!

    Reply

  11. Like you I always crave savoury flavours over sweet so rarely cook sweet stuff. This recipe is perfect for people like us though, the lack of eggs means that this recipe is easy to scale down.

    The biggest difficulty I have with most sweet recipes is the size, it is usually just me and my wife and whilst neither of us have a sweet tooth we both hate waste. So if we cook 764 cookies then we must eat them before they get trashed 😉

    Reply

  13. I also prefer savoury to sweet. So, I rarely make cakes or biscuits. But my hubby has a sweet tooth and often laments the lack of sweet nibbles in our house. I think he’d love these sandies. I shall make some for him!

    Reply

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