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!
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!! 🙂
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
These are super easy to make because they are 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!
- Add the vanilla and pecans and mix to incorporate them.
- 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.
- 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.
Other delicious cookies
- Dutch Cocoa cookies
- Gluten free chocolate cookies
- Ambrosia macaroons
- Jam filled cookies
- Cut out cookies
- Ischler’s Torte
Tools I Use
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!
If you have any questions or comments, please ask in comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
- 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.
- 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.
- 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.
- 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.
- 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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