Get the Recipe:
Pecan Sandies
Yield
18
Prep Time
20 minutes
Cook Time
17 minutes
Total Time
37 minutes
Pecan sandies are a classic cookie recipe that's buttery, nutty, and perfectly crisp! They're easily made in just over 30 minutes.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) firmly packed light brown sugar
- 1 & 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup (120g) all-purpose flour
- 1 cup (120g) pecans, coarsely chopped
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Using an electric mixer on medium-high speed, beat the butter and sugar until fluffy (about 3-4 minutes). Beat in the vanilla and salt.
- With mixer speed on low, gradually add the flour and beat just until combined. Fold in the pecans.
- Roll the dough into 1 & 1/2-inch balls. Place them about 2 inches apart on the prepared baking sheets. Lightly flatten each with the bottom of a dampened glass.
- Bake the cookies (one pan at a time) until golden brown (about 12-16 minutes).
- Place the pans on a wire rack, and allow the cookies to cool for 10 minutes. Then transfer the cookies from the pans directly onto a wire rack to cool completely.
Notes
- Recipe adapted from Martha Stewart.
- Yield: About 18 cookies.
- To store: Store these pecan sandies in an airtight container at room temperature. They will keep for up to 5 days when stored properly.
- To freeze: Simply allow the cookies to cool completely, then store them in an airtight container or freezer bag. When you're ready to enjoy them again, let the cookies thaw at room temperature, then serve.