Description
These Pecan Sandies are buttery, nutty, and perfectly crumbly shortbread cookies that are a classic holiday favorite. Easy to make and even easier to eat, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Prepare Dough: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chopped pecans.
- Shape and Bake: Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet about 2 inches apart. Flatten slightly with your palm or the bottom of a glass. Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool and Serve: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a delicate sugar-dusted finish, sprinkle with extra powdered sugar once cooled.
- These cookies store well in an airtight container at room temperature for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
