Pecan Sandies (shortbread cookies)
Old-fashioned pecan sandies are melt-in-your-mouth cookies that will bring raves. They're similar to snowball cookies, with an intense nut flavor and crumbly texture. With few ingredients, the cookie dough can be made ahead, and the baked cookies keep well for a few weeks.
Servings 25 cookies
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.
Notes
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 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 and spatula, so make sure the butter is soft, at room temperature.
Pecans: lightly toasting the nuts adds flavor to the cookies. Be aware that they take 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. Don't use coarsely chopped pecans, they need to be ground.
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.
Variations: use different nuts. In addition to the pecans, add citrus zest (lemon and orange work very well) or mini chocolate chips. Add a spice, such as ground cinnamon or cardamom.
