As the aroma of baking cookies wafts through the house, my heart fills with warmth and nostalgia—especially when I pull out a batch of Buttery Pecan Sandies. These delightful slice-and-bake shortbread cookies are a holiday staple in my kitchen, known for their rich, nutty flavor and tender, crumbly texture. The beauty of this recipe is not just in its taste; it offers the perfect combination of quick prep and the joy of having convenient dough ready in the fridge or freezer for whenever those cookie cravings hit. Whether you’re planning a festive gathering or simply want a sweet treat to share with loved ones, these cookies are bound to impress. Have you ever baked something that instantly transported you back to cherished memories? Let’s embark on this delicious journey together!
Why are Buttery Pecan Sandies irresistible?
Melt-in-Your-Mouth Texture: These cookies boast a crumbly yet tender texture that practically dissolves in your mouth, making them delightfully addictive.
Easy Slice-and-Bake Method: Preparation is a breeze! Just mix, shape, chill, and slice—perfect for busy bakers or those new to the kitchen.
Rich Nutty Flavor: The toasted pecans add a distinct, robust flavor that elevates your cookie game, making them a standout on any holiday cookie platter.
Perfect for Anytime Snacking: Whether it’s a cozy night in or a festive gathering, these Buttery Pecan Sandies are versatile enough for any occasion.
Make Ahead Convenience: With the dough easily stored in the fridge or freezer, you can whip up a fresh batch anytime, ensuring your sweet cravings are always satisfied!
Crowd-Pleaser: Everyone loves a homemade cookie, and these are sure to impress your family and friends. They might just become your new holiday favorite!
Buttery Pecan Sandies Ingredients
• For the Dough
- Unsalted Butter – provides richness and moisture; remember to use it at room temperature for easy creaming.
- Light Brown Sugar – adds sweetness with a hint of caramel flavor; feel free to swap for dark brown sugar for a deeper taste.
- Vanilla Extract – enhances the overall flavor; try to stick to this for the best outcome, though others can work in a pinch.
- Almond Extract – complements the pecans beautifully; it’s optional if you prefer a more straightforward vanilla flavor.
- Kosher Salt – balances sweetness and enhances flavor; regular salt can substitute but may require a slight adjustment.
- All-Purpose Flour – forms the cookie’s structure; for best results, measure with the fluff/scoop/level method.
- Chopped Toasted Pecans – delivers essential nutty flavor and delightful crunch; toast them well for the most robust taste!
- Granulated Sugar (optional) – for rolling the edges of the cookies to enhance sweetness and visual appeal.
Feel free to stock up on these ingredients to make lots of delicious Buttery Pecan Sandies this holiday season!
Step‑by‑Step Instructions for Buttery Pecan Sandies
Step 1: Dough Preparation
Begin by creaming together 1 cup of unsalted butter and ¾ cup of light brown sugar in a large mixing bowl until the mixture is light and fluffy, about 3 minutes. Add in 1 teaspoon of vanilla extract, ½ teaspoon of almond extract, and ½ teaspoon of kosher salt, mixing until well combined. Gradually sift in 2 cups of all-purpose flour, stirring until just incorporated. Finally, fold in 1 cup of chopped toasted pecans, ensuring they’re evenly distributed throughout the dough.
Step 2: Forming the Log
Transfer the dough onto a sheet of parchment paper or plastic wrap, and use your hands to shape it into a smooth log, approximately 10 inches long. Wrap the dough tightly in the parchment or plastic, ensuring it’s secure to maintain its shape. Place the wrapped log in the refrigerator to chill for at least 1 hour, allowing it to firm up for easier slicing later.
Step 3: Preheat and Prepare for Baking
When the dough has chilled, preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper, setting it aside for the cookies. Remove the chilled log from the refrigerator and, using a sharp knife, slice it into 1/3 to 1/2-inch thick cookies. If desired, roll the edges of each cookie in granulated sugar for added sweetness and a touch of sparkle.
Step 4: Baking the Cookies
Arrange the sliced Buttery Pecan Sandies on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for about 18 to 20 minutes, or until the edges are golden brown, giving them that beautiful, inviting look. Keep an eye on them towards the end to ensure they don’t overbake.
Step 5: Cooling and Serving
Once baked, carefully remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer the Buttery Pecan Sandies to a wire rack to cool completely, allowing their crumbly texture to set. Once cooled, they’re ready to be enjoyed or stored in an airtight container for up to a week!
What to Serve with Buttery Pecan Sandies
Set the stage for a delightful gathering with these sweet treats that perfectly complement any festive occasion.
- Rich Hot Chocolate: A cozy cup of rich hot chocolate enhances the nutty flavors of the cookies, creating a warm and inviting dessert experience.
- Creamy Vanilla Ice Cream: The soft texture of ice cream balances the crumbly crunch of the sandies, making each bite a dreamy delight to savor.
- Spiced Chai Latte: The spices in chai bring a warming note that works beautifully with the buttery sweetness of the cookies, perfect for a chilly afternoon.
- Festive Fruit Salad: A bright medley of seasonal fruits adds freshness and a pop of color to your dessert table, balancing the richness of the pecan cookies.
- Coffee or Espresso: A freshly brewed cup complements the buttery pecan flavors, making for a sophisticated pairing that coffee lovers will adore.
- Caramel Sauce Drizzle: A light drizzle over the cookies or on the side for dipping introduces a sweet caramel note, enhancing the overall flavor profile and indulgence.
- Nutty Biscotti: Serve alongside crunchy biscotti for a complementary texture; great for dipping into coffee or tea for an added crunch.
- Gingerbread Cookies: Diversifying the flavor profile with spiced gingerbread offers a nice contrast to the pecan sandies, creating a delightful cookie platter.
Expert Tips for Buttery Pecan Sandies
- Perfect Butter: Use unsalted butter at room temperature for easy creaming; this ensures the right texture and flavor in your Buttery Pecan Sandies.
- Cool Pecans: Toast pecans until golden and let them cool before adding to the dough; this enhances their flavor and prevents overheating while mixing.
- Chill Time: Don’t skip the chilling step! Properly refrigerating the dough makes slicing easier and helps maintain the shape while baking.
- Sharp Knife: Use a sharp knife for slicing the dough; a dull knife can cause the edges to crumble, impacting the appearance of your cookies.
- Watch the Bake: Keep a close eye on the cookies in the oven; they should be golden around the edges, ensuring they are cooked perfectly without becoming dry.
Make Ahead Options
Buttery Pecan Sandies are perfect for meal prep enthusiasts! You can prep the cookie dough up to 24 hours in advance by forming the dough log and refrigerating it, ensuring it remains fresh and flavorful. Alternatively, wrap the log tightly and freeze it for up to 3 months—just remember to thaw it in the fridge overnight before slicing. When you’re ready to bake, simply remove the log from the fridge or freezer, slice into cookies, and bake as directed. This make-ahead method not only saves time during busy holiday weeks but also guarantees that your cookies are just as delicious as when freshly made!
Buttery Pecan Sandies Variations & Substitutions
Feel free to get creative with this delightful recipe, as there are endless ways to add your own twist and flavor.
- Nut Alternatives: Swap pecans for walnuts or almonds for a different texture and taste that still satisfies your nut cravings.
- Flavor Twists: Replace almond extract with hazelnut for a richer profile or add 1 tablespoon of lemon zest for a refreshing citrus note. A burst of natural flavor can transform your cookies beautifully!
- Chocolate Delight: Mix in ½ cup of chocolate chips or chunks to create a chocolatey contrast with the buttery sandies. Who can resist the combination of nutty and chocolatey goodness?
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend or almond flour to make these cookies gluten-friendly while keeping the flavor intact. Remember to adjust the baking time slightly if necessary!
- Sweetness Levels: Reduce the sugar by ¼ cup for a less sweet cookie that allows the nutty flavors to shine. You can also use coconut sugar for a different sweet profile with a hint of caramel.
- Spice It Up: Add a teaspoon of cinnamon or nutmeg for a warm spiced flavor perfect for holiday gatherings. Feel free to play around with spices to make it uniquely yours!
- Extra Crunch: Mix in some oats to create a chewy texture, perfect for those wanting a more hearty cookie. The oats also add an extra layer of flavor that’s genuinely comforting.
- Coconut Flair: Incorporate shredded coconut for a tropical twist that pairs beautifully with nuts, enhancing the cookie’s chewiness!
Exploring variations for your Buttery Pecan Sandies ensures that your baking sessions remain exciting! And if you’re in the mood for other festive treats, consider trying your hand at gingerbread cookies or a batch of shortbread cookies to round out your holiday offerings!
How to Store and Freeze Buttery Pecan Sandies
Room Temperature: Keep baked cookies in an airtight container at room temperature for up to 1 week to maintain their delicious crumbly texture.
Fridge: If you plan to keep the dough longer, wrap it tightly and refrigerate the log for up to 1 week, ready for slicing and baking at a moment’s notice.
Freezer: Freeze the dough log wrapped in plastic wrap and then aluminum foil for up to 3 months. When ready to bake, thaw in the fridge before slicing and baking.
Reheating: Baked cookies can be refreshed in a 300°F (149°C) oven for about 5 minutes, bringing back that freshly baked flavor and texture.
Buttery Pecan Sandies Recipe FAQs
What type of pecans should I use for Buttery Pecan Sandies?
I recommend using chopped toasted pecans for the best flavor and texture. Toasting the pecans enhances their nutty richness and provides a delightful crunch that makes these cookies truly irresistible. Ensure they are cooled before adding them to the dough for optimum results.
How should I store Buttery Pecan Sandies after baking?
Once baked, store the cookies in an airtight container at room temperature for up to one week. This helps maintain their inviting crumbly texture. If you’re making a larger batch, feel free to freeze some for later enjoyment!
Can I freeze the cookie dough for Buttery Pecan Sandies?
Absolutely! To freeze the dough, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. You can keep it in the freezer for up to three months. When you’re ready to bake, simply thaw the dough overnight in the refrigerator before slicing and baking.
What should I do if my dough is too crumbly?
If your dough feels crumbly when mixing, it may need a little extra moisture. Try kneading it briefly with your hands to bring it together. If that doesn’t work, add a teaspoon of milk or water and mix until you achieve the right consistency for shaping.
Can I use different nuts in my Buttery Pecan Sandies?
Yes, you can! Feel free to swap out the pecans for walnuts or almonds to create different flavor profiles. Each nut brings its own unique taste and texture to these delightful cookies, so you can easily make them your own.
Is this recipe suitable for those with nut allergies?
Since the primary ingredient here is pecans, this recipe isn’t suitable for individuals with nut allergies. However, if you’re looking for a nut-free alternative, consider omitting the nuts entirely and perhaps adding some lemon zest or chocolate chips for flavor and texture!
Buttery Pecan Sandies: Your New Favorite Holiday Cookie
Ingredients
Equipment
Method
- Cream together the unsalted butter and light brown sugar until light and fluffy, about 3 minutes. Add vanilla extract, almond extract, and kosher salt, mixing until well combined. Gradually sift in all-purpose flour, stirring until just incorporated. Fold in chopped toasted pecans.
- Transfer the dough onto parchment paper or plastic wrap, and shape it into a smooth log, approximately 10 inches long. Wrap tightly and refrigerate for at least 1 hour.
- Preheat your oven to 325°F (163°C) and prepare a baking sheet. Slice the chilled log into 1/3 to 1/2-inch thick cookies, rolling edges in granulated sugar if desired.
- Arrange the cookies on the baking sheet, bake for 18 to 20 minutes or until edges are golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
