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Pecan Sandies

Rich buttery shortbread cookie filled with glorious pecans make up this perfect Pecan Sandies Cookie!

Course Dessert
Cuisine American
Keyword pecan sandies
Prep Time 18 minutes
Cook Time 10 minutes
Total Time 28 minutes
Servings 18 cookies
Calories 171 kcal
Author Amanda Rettke

Ingredients

  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar plus additional for pressing
  • 1/2 cup (60g) powdered sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups (256 g) all-purpose flour, sifted
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 cup pecans, finely chopped

Instructions

  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.

  2. In a large mixing bowl or the bowl of a stand mixer fitted with paddle attachment, cream the butter, granulated, and powdered sugars together until smooth.
  3. Add egg and vanilla and beat until completely incorporated, scraping down sides of bowl as necessary.
  4. Add the sifted flour, baking powder, and salt into a bowl and mix until just combined.
  5. Stir in pecans and make sure they are fully incorporated.
  6. Using a cookie scoop that holds 3 tablespoons, scoop dough place on the prepared baking sheet at least 2" apart.
  7. Press a kitchen glass onto a damp paper towel and then dip it into granulated sugar. Press the glass down onto the dough ball until cookies about 1/2 inch thick. Repeat with all cookies.

  8. Bake 9–11 minutes or until tops of cookies change to a dry look and edges are a light golden brown.
  9. Remove from oven and cool completely on wire racks.

Recipe Video