Pecan Sandies
Nothing compares to the buttery, nutty bliss of a freshly baked pecan sandy. These melt-in-your-mouth cookies combine the rich warmth of chopped pecans with a delicate sweetness, making them an irresistible treat for any occasion.
Perfectly crisp yet tender, this recipe yields a generous batch — ideal for sharing or gifting. Whether you’re indulging solo with a cup of tea or impressing guests, these cookies strike the perfect balance between classic comfort and sophisticated flavor.
Simple to make yet packed with charm, pecan sandies are a timeless favorite. With every bite, you’ll taste the love baked into each cookie, making them a must-add to your holiday or everyday baking repertoire.
Pecan Sandies Ingredients: A Symphony of Flavor
- Butter: The heart of these cookies, lending them their rich, creamy texture and irresistible melt-in-your-mouth quality.
- Pecans: Earthy and nutty, these chopped gems add delightful crunch and a touch of natural sweetness.
- Vanilla Extract: A subtle, aromatic note that enhances the warmth and depth of flavor.
- Confectioners’ Sugar: Creates a smooth sweetness, balancing the crisp exterior with a tender crumb.
- All-Purpose Flour: The sturdy foundation that brings the dough together for perfectly baked cookies.
Recipe Tips
1. Chill the Dough for Better Handling
The dough for pecan sandies can be quite soft, making it a bit tricky to shape. Chill the dough for about 30 minutes before rolling it into balls. This step not only makes the dough easier to handle but also ensures the cookies maintain their shape during baking.
2. Toast the Pecans for Extra Flavor
For a deeper, nuttier flavor, consider toasting the pecans before mixing them into the dough. Spread them evenly on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, keeping a close eye to avoid burning. Let them cool completely before adding to the mixture.
3. Use Parchment Paper for Easy Cleanup
To prevent sticking and make cleanup a breeze, line your baking sheets with parchment paper. This also helps the cookies bake more evenly, ensuring a golden exterior and a tender interior every time.
What to Serve with Pecan Sandies
1. Coffee or Tea
The buttery richness of pecan sandies pairs wonderfully with a warm beverage like coffee or tea. The slight bitterness of a dark roast or the subtle earthiness of black tea complements the cookies’ sweetness.
2. Vanilla Ice Cream
For a decadent dessert, serve pecan sandies alongside a scoop of creamy vanilla ice cream. The contrast between the cold, velvety ice cream and the crumbly, nutty cookies is pure perfection.
3. Festive Cheese Platter
Add a savory twist by including pecan sandies on a festive cheese platter. Pair them with soft cheeses like brie or mascarpone for an elegant mix of sweet and savory flavors.
FAQ
1. Can I make these cookies ahead of time?
Yes! Pecan sandies can be stored in an airtight container at room temperature for up to a week. You can also freeze the dough for up to three months and bake as needed.
2. Can I substitute pecans with other nuts?
Absolutely. Walnuts or almonds make excellent substitutes, but keep in mind that the flavor profile will vary slightly.
3. Why are my cookies spreading too much?
This often happens if the dough is too warm. Chilling it before shaping and baking helps prevent excessive spreading.
4. Can I reduce the sugar?
Yes, but it may affect the texture and sweetness. Try reducing it by no more than ¼ cup to maintain the balance of flavors and consistency.
Pecan Sandies
Ingredients
- 4 cups of all-purpose flour
- 1 cup of softened butter
- 1 cup of vegetable oil
- 1 ½ cups of granulated sugar divided
- 1 cup of sifted confectioners’ sugar
- 2 large eggs
- 2 cups of chopped pecans
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- 1 teaspoon of cream of tartar
- 1 teaspoon of salt
Instructions
- Assemble all the ingredients to streamline your baking process.
- Preheat your oven to 375°F (190°C) to ensure consistent and even baking.
- In a large mixing bowl, cream together 1 cup of granulated sugar, softened butter, vegetable oil, and sifted confectioners’ sugar using an electric mixer. Blend until the mixture achieves a smooth, cohesive texture.
- Incorporate the eggs into the mixture one at a time, beating thoroughly after each addition. Follow with the vanilla extract, mixing until fully combined.
- In a separate medium-sized bowl, combine the all-purpose flour, baking soda, cream of tartar, and salt. Gradually fold this dry mixture into the wet ingredients until a uniform dough forms. Stir in the chopped pecans to evenly distribute them throughout the dough.
- Place the remaining ½ cup of granulated sugar in a shallow bowl. Shape the dough into 1-inch balls, flattening them slightly, and roll each in the sugar to coat.
- Arrange the cookies on ungreased baking sheets, spacing them 2 inches apart to allow for expansion during baking.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown. Transfer the cookies to wire racks to cool completely before serving or storing.
