Pecan Sandies
My Pecan Sandies are a combination of flaky shortbread and toasted pecans. Before starting this recipe, I had never had a homemade pecan sandie. I like the “cookie isle sandies,” but felt that I could do better.
Pecan Sandies
Our Pecan Sandie recipe is an updated version of the classic cookie. The toasted pecans add a smoky taste that you will love.
Ingredients
- 1 3/4 cups + 1 1/2 teaspoons all-purpose flour
- 3/4 cup coarsely chopped pecans
- 6 ounces unsalted butter, at room temperature
- 3/4 cup + 1 3/4 teaspoons powdered sugar
Instructions
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Preheat the oven to 325°
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Line two sheet pans with parchment paper.
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Coat pecans and flour together in a medium bowl.
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Using a stand mixer fitted with the paddle, mix butter on medium-low speed until smooth.
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Add the 3/4 cup and 1 3/4 teaspoons powdered sugar to the butter and mix for 2 minutes, the mixture will be fluffy. Scrape the sides and bottom of the bowl as needed.
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Add the flour/pecan mixture and mix on low for 30 seconds. Scrape the bowl to make sure all dry ingredients are incorporated.
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Divide the dough into one 1/2-tablespoon portion, roll into balls, and arrange on the lined pans, with 1 1/2 inches between them.
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Press balls with your hand into 2-inch disks.
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Bake 15 to 18 minutes until slightly brown.
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Allow cooling in the pans for 5 to 10 minutes. Arrange the cookies on a rack to cool completely.
Dust with powdered sugar.
Store in a covered container for up to 3 days.