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Buttery Pecan Sandies

Buttery Pecan Sandies: Your New Favorite Holiday Cookie

Buttery Pecan Sandies are rich, nutty shortbread cookies that are perfect for the holidays.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter at room temperature
  • 3/4 cup Light Brown Sugar can substitute with dark brown sugar
  • 1 teaspoon Vanilla Extract best for overall flavor
  • 1/2 teaspoon Almond Extract optional
  • 1/2 teaspoon Kosher Salt adjust if using regular salt
  • 2 cups All-Purpose Flour use fluff/scoop/level method
  • 1 cup Chopped Toasted Pecans toast well for best flavor
  • Granulated Sugar optional for rolling the edges

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Plastic wrap
  • Sharp Knife

Method
 

Step-by-Step Instructions for Buttery Pecan Sandies
  1. 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.
  2. 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.
  3. 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.
  4. Arrange the cookies on the baking sheet, bake for 18 to 20 minutes or until edges are golden brown.
  5. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use unsalted butter at room temperature for the best results. Toast pecans until golden for enhanced flavor, and always chill the dough before slicing.