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Pecan Sandies - classic holiday cookies recipe with chopped pecan. Buttery and crumbly cookies, so YUMMY!
My holiday baking continues today with pecan sandies, one of the classic cookies for the holidays.
Everyone loves buttery and crumbly cookies and these pecan sandies are made with finely chopped pecans, butter, and all-purpose flour and dusted with powdered sugar for extra sweetness.
I have never made pecan sandies before so I referred to a cookie magazine I got while shopping—100 Best Cookies 2012 magazine.
The magazine is graced with all festive cookies and I basically wanted to try making everyone of them.
I am a big fan of butter cookies and my son has acquired a liking for them.
In fact, he only loves the cookies I bake.
Anyway, here is the pecan sandies recipe. This recipe is definitely a keeper.
For the dusting of powdered sugar, you can do without it as the cookies are already sweet enough.
However, if you want your pecan sandies to look even more tantalizing, lightly dust them with some powdered sugar, just like how I did on the photos above.
Have fun and enjoy holiday baking!
Frequently Asked Questions
This recipe is only 67 calories per serving.
What To Serve With Pecan Sandies
For a delightful afternoon tea party, I recommend the following recipes:
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Pecan Sandies
Ingredients
- 3/4 cup finely chopped pecans, toasted
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 1/2 tablespoon water
- 1/2 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup powdered sugar , for dusting
Instructions
- To toast the pecans, spread them in a single layer on a shallow pan and bake at 300°F (148°C) for 10-15 minutes, stirring once or twice. Allow them to cool completely before chopping.
- Beat the butter on medium speed for 30 seconds. Add 1/4 cup of powdered sugar and beat until combined, scraping down the sides as needed.
- Add the water and vanilla extract, and beat well. Slowly add in the flour and beat as much as you can. If it becomes difficult to mix, stop the mixer and use a wooden spatula. Stir in the remaining flour and chopped pecans. If needed, use your hands to mix until all ingredients are well combined.
- Transfer the dough to plastic wrap, roll it up tightly, and chill for 30-60 minutes, or until the dough is firm.
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Shape the dough into 1" (2.5cm) balls and place them 1" (2.5cm) apart on the baking sheet. Bake for 15 minutes or until the bottoms are slightly browned. Transfer to a wire rack to cool completely before dusting with powdered sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
