Sponsored post.
Pecan Sandies are addictive! Their delicious buttery flavor and sandy shortbread texture are impossible to resist. They’re just as good as Grandma’s cookies!
What Makes This Recipe Work
The classic crisp and buttery shortbread cookies are studded with fresh pecan pieces for an explosion of nuttiness in every bite. We love using brown sugar, vanilla and a smidge of almond extract for an updated flavor and a rich, heavenly aroma.
Ingredients and Tips
- Pecans – You want to use good pecans. It may seem like nuts are nuts are nuts, but it’s not true and you can absolutely taste the difference between a great pecan and a meh pecan. It’s best to avoid grocery store pecans, all or most of which were harvested years ago. I love Millican Pecans; they’re fresh from the orchard Grade 1 pecans. If you don’t mind chopping them, choose Pecan Halves. I also buy Chopped Pecan Pieces, a huge timesaver, and I use them in these cookies.
- Vanilla bean paste – The paste adds a little more vanilla oomph than vanilla extract and since it has the vanilla bean seeds (without having to scrape the pods yourself), it’s a fun little gourmet addition. I always use Taylor & Colledge.
- Almond extract paste – I love the concentrated flavor of almond paste and you only need half as much as a liquid almond extract. Again, I recommend Taylor & Colledge.
- Brown sugar – Use light brown sugar for a nice sandy color with just a hint of molasses. I always use Dixie Crystals.
Step-by-Step Directions
Step 1: Using an electric mixer, beat butter and brown sugar together until smooth and creamy.
Step 2: Beat in vanilla paste and almond extract paste. Mix in flour, cinnamon and salt.
Step 3: Stir in pecans.
Step 4: Cover dough and chill for at least 30 minutes.
Step 5: Use a cookie scoop to scoop even amounts of dough onto a cookie sheet lined with parchment paper. I really like this cookie scoop.
Step 6: Dip the bottom of a glass into granulated sugar then gently press down on the cookie balls to flatten to about 1/2-inch thickness. Sprinkle extra sugar over the top of the cookies.
Step 7: Bake cookies for 20 minutes, then remove with cookie spatula to wire rack to cool completely.
Helpful Tips
- The dusting of sugar on the top is optional but gives the cookies a bit of sparkle, and the hint of extra sweetness is just right.
- I like the imperfect shape of these pecan sandies cookies because it gives them a definite homemade feel. However, if you prefer a perfectly round circle, before chilling the dough, shape it into a round log. After chilling, you can cut 1/2-inch cookie slices from the log and place those on the cookie sheet. Sprinkle lightly with sugar.
- Feel free to adjust the amount of pecans in the recipe up or down (by about 1/4 cup).
Recipe FAQ
Although toasting pecans intensifies the nutty flavor, I don’t like worrying about burning them during the baking process, so I use raw pecans. If you wanted to toast them, toast whole pecan halves and then chop them into pieces, but in this particular recipe, raw pecans work wonderfully well.
Once fully cooled, the cookies can be stored in an airtight container at room temperature for several days. Pecan sandies may also be frozen in a freezer-safe storage bag or airtight container.
Related Recipes
Pecan Sandies
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup light brown sugar packed
- 1½ teaspoons vanilla bean paste (or vanilla extract)
- ½ teaspoon almond paste extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2¼ cups all-purpose flour
- ¾ cup chopped pecans
Instructions
- Preheat oven to 325 degrees F.
- Using an electric mixer, beat together butter and sugar on mecium speed until smooth and creamy. Add vanilla and almond. Mix in flour, cinnamon and salt. Stir in pecans.
- Cover dough and chill for at least 30 minutes.
- Scoop dough into 1 ½ tablespoon scoops on a parchment paper-lined baking sheet. Use the bottom of a glass to gently flatten dough into ½-inch-thick rounds. Sprinkle tops of cookies with a pinch of sugar. Bake for 20 minutes. Remove to cooling rack to cool completely.
Notes
- Dipping the bottom of the glass into sugar will help prevent the cookie dough from sticking when flattening the chilled dough.
