Classic Pecan Sandies

Classic pecan sandies are a simple, traditional cookie made from shortbread cookie dough and chopped pecans. These slice and bake cookies are a classic for holiday gift giving or to enjoy yourself with a warm cup of coffee.

OVERVIEW

• Skill Level: Beginner
• Technique Used: Creaming Method for Cookies

This recipe for pecan sandies is a classic! Toasted pecans are mixed into buttery shortbread cookie dough and baked until golden. They are crispy, crumbly, and so cozy. Form the dough into a log, wrap it up, and store for several days in the refrigerator until you’re ready to bake them off.

Classic pecan sandies are a perfect addition to a holiday cookie tin and are wonderful to enjoy with a warm cup of coffee.

What makes these cookies a classic

• Buttery shortbread cookies are a tried-and-true classic cookie recipe made with simple ingredients.
• Slice and bake cookies have become a staple in most homes because the dough is easy to store and can be sliced and baked off fresh.
• Pecans are such a great nut to bake with – they’re wonderfully toasty and fragrant.

INGREDIENT FUNCTIONS

• Butter is used in a high ratio in shortbread-style cookies (like these pecan sandies) to create a very buttery flavor and crumbly texture. The butter also makes the cookies very tender. 
• Granulated sugar sweetens the cookies and when creamed with the butter, creates a light texture for the cookies.
• Salt rounds out the flavors and offsets the sweetness.
• Flour provides the main structure for the cookies and helps them hold their shape.
• Vanilla extract is used solely for flavor.
• Pecans are the star of this cookie providing delicious nutty flavor and a crunchy texture.

Flavor Ideas

Cinnamon Pecan Sandies: Add 1-1 ½ teaspoons ground cinnamon to the flour mixture.

Nut Sandies: Swap the pecans in this recipe for another type of nut like chopped walnuts or pistachios.

Chocolate Pecan Sandies: After the cookies have completely cooled, dip them in melted dark chocolate (here’s how to melt chocolate in the microwave).

How to make classic pecan sandies

This pecan sandies recipe is made from a shortbread cookie dough base. These buttery cookies are similar to sugar cookies but they have a higher ratio of butter which gives them an even more buttery flavor and a crumbly texture.

Toast the Nuts

While technically an optional step, toasting the pecans before adding them to the dough enhances the nutty flavor of the cookie.

There are 2 ways to toast nuts. I prefer to use the stovetop method because it is quicker, but if you prefer a more hands-off method, use the oven.

Stovetop Method

1. Pour the chopped nuts into a dry skillet. Choose a skillet that is wide enough to spread the nuts in a thin layer on the bottom of the pan.
2. Heat over medium-low heat, stirring frequently, until the nuts smell fragrant and nutty. This will take about 3-4 minutes.

Oven Method

1. Place the chopped nuts on a sheet pan and spread into a thin even layer.
2. Toast in the oven at 325°F/165°F, stirring about every 4-5 minutes. 
3. Remove from the oven when the nuts smell nutty and very fragrant. This should take about 10-15 minutes.

MAKE THE SHORTBREAD DOUGH

It is very important to start with room temperature butter for shortbread cookies. This is essential for properly creaming the butter together with the granulated sugar. Cream the butter and sugar together until the mixture is very light and fluffy. Periodically scrape down the sides of the bowl with a rubber spatula to make sure everything is properly incorporated.

Add in the vanilla extract and mix until incorporated. 

In a separate bowl, whisk together the salt, flour, and chopped nuts.

Add the flour/nut mixture to the creamed butter mixture. Mix on low speed until just incorporated. The dough will look a bit crumbly, but should feel moist and hold together if pressed in your hand. If it does not hold together,add about 1-2 tablespoons of milk or water until the dough holds together when pressed. 

Transfer the dough onto a lightly floured surface. Push the dough together with your hands and roll it into a log that’s about 8 inches (20 cm) long and 2 inches (5 cm) in diameter. Wrap in parchment paper or plastic wrap and refrigerate for at least 1-2 hours, overnight, or up to 3 days. The dough is ready to use once it’s very firm.

BAKE THE COOKIES

Remove the dough log from the refrigerator. Use a sharp knife to slice the log into cookies about ¼ inch (0.6 cm) thick. They can be a little thicker than ¼ inch, but don’t go any thinner. Place the cookies onto the prepared cookie sheet at least 2 inches (5 cm) apart. Make sure the dough is still very chilled before going into the oven.

Bake the cookies for 12-16 minutes until golden brown, rotating the pans halfway through baking from top to bottom and front to back. 

Let the cookies cool on the baking sheets for 5 minutes before removing and transferring to a wire rack to cool completely.

FAQ

Why are they called “sandies”?

Pecan Sandies are made from a type of crumbly cookie called shortbread. The ratio of butter to flour gives these cookies a crumbly, almost sand-like texture.

Make-Ahead Classic Pecan Sandies

Slice-and-bake cookies are the perfect cookie dough to prep in advance! The cookie dough log keeps well in the refrigerator or freezer.

How to store in the refrigerator or freezer: After rolling the dough into a log, wrap it in either parchment paper or plastic wrap, and place the log in a large zip-top bag. Refrigerate the dough for up to 3 days or freeze for up to 2 months before baking.

How to bake from frozen: Remove the frozen log of cookie dough from the freezer and thaw overnight in the refrigerator. When ready to bake, remove from the refrigerator, slice, and bake. The cookies should be baked while still cold.

If you enjoyed this recipe, try these other delicious nutty cookie recipes.

• Pistachio Pinwheel Cookies
• Maple Pecan Tassies
• Peanut Butter Blossoms