Homemade Pecan Sandies are delightfully crisp and buttery cookies filled with rich, toasted pecans. They’re not heavy or overly sweet either. I think they’re perfect for any time of the year, and if you’re not a fan of pecans, feel free to omit them or substitute with your favorite nuts.
They will still be undeniably delicious! If you’re looking for a light & crisp dessert that’s not overly sweet, you’ve come to the right place. When you make these classic shortbread cookies and pair them with the nutty flavor of toasted pecans, you get the perfect treat. The addition of pecans just sends it over the top. I’ve really been in the mood for something classic and comforting, and these dreamy cookies remind me of home. Not a fan of pecans? Don’t worry, it’s still delicious without them.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup finely chopped pecans, toasted
Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and almond extract (if using), and mix until combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the Pecans:
- Gently fold in the toasted, chopped pecans until evenly distributed throughout the dough.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with the bottom of a glass or your hand.
- Bake the Cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Enjoy your Homemade Pecan Sandies, a classic and comforting treat perfect for any occasion!
Homemade Pecan Sandies
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup finely chopped pecans toasted
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and almond extract (if using), and mix until combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the Pecans:
- Gently fold in the toasted, chopped pecans until evenly distributed throughout the dough.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with the bottom of a glass or your hand.
- Bake the Cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
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