Melt-in-your-mouth shortbread pecan cookies that will bring raves. They're similar to snowballs, with an intense nut flavor and crumbly texture. The cookie dough uses few ingredients, and the baked cookies keep well for a few weeks.
Like my beloved Pistachio Butter Cookies, these shortbread-style cookies are a favorite during the holiday season.
As far as Christmas cookies go, these are easy to make, with a brown sugar undertone that makes them irresistible.
Who doesn't need an easy recipe for holiday gifting? Pecan sandies never disappoint and are perfect for exchanges as they travel well.
You can wrap these powdered sugar-coated cookies and give them as hostess gifts or take them to whatever party you're going to where you don't want to arrive empty-handed.
They are a crowd-pleaser. Great with coffee, mulled wine, or as an after-dinner bite.
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Ingredient Notes
These sandy cookies have only four main ingredients. I like to add flavorings, but let me tell you now that they are amazing even without them.
- Pecans: they will be ground, so there's no need to buy whole ones. Broken nuts are usually cheaper.
- Brown sugar: light or dark.
- Powdered sugar: also called confectioners or icing sugar. It's used to cover the cookies after they're baked. Using granulated sugar will not give the same results.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Mixing: you should be able to make this recipe by hand with a whisk, so make sure the butter is soft, at room temperature.
- Toasting the pecans: lightly toasting nuts add flavor to the cookies. Be aware that it takes a few minutes to toast and a few seconds to burn. So once they go into the oven, keep an eye. They will crack open here and there. Let them cool down completely before grinding, or they might clump.
- Storing: the baked cookies keep very well for a few weeks if stored in an airtight container, tin, or cookie jar.
- Make ahead: the dough is similar to shortbread and can be frozen, well wrapped, for a month. Bake directly from the freezer.
- Recipe variations: make walnut sandies or use hazelnuts that also work very well. Add citrus zest (lemon and orange work very well) or mini chocolate chips. Add a spice, such as ground cinnamon or cardamom.
How to make sandies
This cookie recipe is made in one bowl and can be easily doubled or tripled.
Powdered sugar coating: after the cookies are baked, they are covered in powdered sugar while still warm (but not hot) so it adheres well.
You should be able to combine the sugar and soft butter with a spatula. If using an electric mixer, do so at the lowest speed.
The vanilla and ground nuts are added before the flour.
The cookie dough looks like it will not come together after you add the flour, but it will. The final dough is soft, slightly sticky, and needs to be refrigerated before baking.
Make balls and flatten them slightly. Leave 1-2 inches between them so they can expand during baking.
Vintage Kitchen Tip
The cookie dough can be chilled for up to 3 days. Always well covered to prevent dryness. The unbaked dough can be formed and frozen for up to a month and baked directly from the freezer.
Powdered sugar coating
Warm but not hot: it's vital that the sugar doesn't melt into the hot cookies but must adhere well. So don't let them cool down completely before dusting or coating them.
Don't skip this step: pecans can be slightly bitter, so the powdered sugar coating is necessary to add another layer of sweetness.
- Size: form balls the size of walnuts. If you make them too big, they will not bake properly.
- When are they done? They will crack slightly and expand very little. They will be almost firm to the touch.
- Test run: I always recommend baking a couple of cookies first to check the temperature and baking time. All ovens are different, and the dough's temperature is also a variable, so you might need more or less time.
Toasting the nuts
Toasting, in general, opens flavors. Such is the case with spices and seeds that are toasted in a skillet or low oven before going into a dish or salad.
The same goes for the pecans in this recipe. I believe they make a difference.
Watch them! Be aware that it takes a few minutes to toast and a few seconds to burn. So once they go into the oven, keep an eye on them. It will simply crack open here and there. Let them cool down completely before grinding.
But make no mistake, this recipe is also fantastic without the nuts being toasted.
Holiday cookie gifts
Every year, I decide to make homemade gifts to give to friends, and every year I fail, lol. Maybe this will be the year. And this is undoubtedly a fitting recipe.
Here's why:
- They travel well.
- Can be made ahead.
- Can be flavored with different spices, citrus zest, and extracts.
- It'll be hard to find someone who doesn't swoon over them!
FAQ
They crumble too much when they don't have enough moisture. For this recipe, the binding agent is butter. They are crumbly cookies; make no mistake about that. But they hold their shape. If you cannot take a piece of dough and form it into a moist ball, you need to add more butter, maybe a few teaspoons. Adding a teaspoon of milk will also bind the dough.
Absolutely! I like to freeze the flattened rounds on the baking sheet before baking. When rock solid, transfer them to a plastic bag, so they don't take up unnecessary space in the freezer. Bake directly from the freezer. Baked cookies can also be frozen before rolling them in sugar.
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Ingredients
For the cookies:
- 1 cup butter, at room temperature
- 4 tablespoons brown sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup ground pecans
For the coating:
- ½ cup powdered sugar, for rolling the cookies
Instructions
- In a large bowl, beat 1 cup butter and 4 tablespoons brown sugar until creamy and smooth.
- Add ½ teaspoon vanilla extractt and beat well.
- Add 2 cups all-purpose flour in 2 parts, and then ¾ cup ground pecanss. Mix just until smooth. I use a spatula.
- Gather into a ball, cover in plastic wrap and chill or refrigerate for at least 3 hours.
- Preheat oven to 350ºF (180°C).
- Line a cookie sheet with parchment paper.
- Roll portions of cold dough between your palms to form balls.
- Place 1 inch apart on the lined baking sheet and flatten them slightly.
- Bake for 15-18 minutes, depending on the thickness until they are a bit golden and slightly cracked.
- Let cool on a wire rack.
- Place ½ cup powdered sugar in a shallow bowl and roll the cookies to coat. Don't skip this step, as it adds an extra sweetness that is needed, as pecans can have a bitter tone sometimes.
- These cookies freeze well unbaked. When you need them, line them up on a parchment-lined or greased baking tray, thaw, and bake.
- Test run: I always recommend baking a couple of cookies first to check the temperature and baking time. All ovens are different, and the dough's temperature is also a variable, so you might need more or less time.
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