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Pecan Sandies


Pecan Sandies


Easy Pecan Sandies are the best shortbread cookies with a rich buttery flavor and lots of nuts.




• 1 cup softened, unsalted butter


• ¼ cup granulated sugar

• ⅓ cup light brown sugar

• 2 cups all-purpose flour

• ½ teaspoon salt

• 1 ½ teaspoons vanilla extract


• 1 ½ cups coarsely chopped Reserve pecans ½ cup

Pecan Sandies
new york times recipes



• Preheat oven to 350 degrees. Line a large baking tray with baking paper.

• Using a stand mixer fitted with the paddle attachment or an electric hand mixer on medium speed, beat the butter and both sugars until fluffy, about 2 to 5 minutes.


• Reduce speed to minimum and add flour, salt and vanilla extract.Continue beating until everything is incorporated. Reduce mixer speed and add chopped walnuts, reserving about 1/2 cup.

• Using a 1 1/2 tablespoon equal amounts, roll the dough into balls and then roll them in the reserved chopped walnuts.

• Place them on the prepared baking sheet with some space between them to allow the hot air to circulate. Using the flat bottom of a glass or Pyrex measuring cup, press the balls fairly flat.• Bake

for 14-16 minutes or until lightly golden brown. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.





• Soften the butter at room temperature.

• Many years ago I started using Land O’Lakes butter in all of my cakes and have never looked back. The butter is of high quality and very consistent.• Measure the flour correctly by placing it in a

measuring cup and then smoothing it out with a kitchen knife.

• For best results, use parchment paper or a silicone baking mat. Promotes even baking and browning, reduces spreading and prevents sticking.

• Pro tip: Do a test run with the first batch. Bake a cookie or two.This way you can make sure that the dough doesn’t overflow and test the baking time. If the cookies spread too much, cover the

bowl with plastic wrap and place in the refrigerator for 1 to 2 hours.

• For best results, bake one cookie sheet at a time. Use multiple baking sheets or allow a single baking sheet to cool before spreading more dough on it, as a hot baking sheet can cause the cookies

to spread too quickly.


• Store cookies in an airtight container on the counter for up to 4 days.Or freeze in freezer-safe containers for up to 3 months.

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