Pecan Sandies Recipe
Pecan Sandies combine crispy, buttery, and nutty goodness to make this cookie favorite.
No cookie platter is complete without these nutty and buttery Pecan Sandies. These may seem unassuming next to chocolatey cookies, or those fabulous decorated cookies but these are sneaky good. These crispy cookies are not overly sweet and they make an excellent compliment to tea or coffee. I remember this cookie always being one of my mother’s favorites. She’s always had good taste.Think shortbread plus crunchy pecans. That’s this cookie in a nutshell. (No pun intended.) These Pecan Sandies pack well and are a good cookie for sharing during the holidays as edible gifts, or for a cookie exchange.
The dough for these Pecan Sandies works best when chilled for a while before divvying them up for baking. The dough can also be formed into a roll, chilled for a few days and then sliced for baking as needed.
These cookies will make good cookie tray partners for Pecan Sandies:
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- 12 tablespoons (1½ sticks) butter, slightly softened
- ½ cup granulated sugar
- 1 tablespoon ice water
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 2 cups plain flour
- 1 cup finely chopped pecans (walnuts are a good substitute)
- 1½ teaspoon vanilla
- Preheat oven to 325-degrees F.
- Using an electric mixer, beat together butter, sugar until smooth.
- Add all other ingredients and mix to combine.
- Chill dough covered for at least 30 minutes.
- By hand firmly form dough into 1-inch balls. Dough will be crumbly so it will need to be pressed together well to hold shape. Place dough balls on ungreased baking sheets about 2-inches apart. Using a flat bottom glass, gently flatten balls to about ½-inch thick, or roll into crescent shapes.
- Bake at 325-degrees F for 20 minutes.