Pecan Sandies Cookie Recipe
What Are Pecan Sandies?
Shortbread cookies are simple cookies made from butter, flour, and sugar. They usually have flavors like vanilla added. If you add chopped or ground pecans, they become pecan sandies, which are my personal favorite form of shortbread.
The recipe below uses more ground pecans than most recipes so it will have a stronger pecan taste. It also uses egg, which helps with the cookie's texture, and brown sugar which imparts a wonderful caramel flavor.
I hope you try these cookies and enjoy them as much as I do.
- 1 1/2 cups pecan halves
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 3 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 1 egg yolk
- 1 1/2 sticks unsalted butter, softened
- 1/4 teaspoon salt
- Grind the nuts and powdered sugar in a food processor until fine. Set aside.
- In the bowl of a stand mixer with the paddle attachment, add the softened butter, salt, and brown sugar. Mix until completely combined.
- Add the egg to the butter mixture and mix to combine.
- Add flour, cinnamon, and pecans to the wet ingredients and mix until just evenly combined.
- Turn the dough out onto your counter and divide it in half. Roll each half into an even log and wrap in plastic wrap. The longer you make each half the, smaller your cookies will be.
- Place the logs in the refrigerator and chill for at least 2 hours. While dough is chilling, preheat oven to 325 degrees
- Slice the logs into 1/4-inch-thick medallions and place on ungreased cookie sheets. Pecan sandies do not spread much when cooking, so they don't need to be placed more than 3/4 inch apart.
- Bake in preheated oven for 20-25 minutes until cookies are golden brown.
- Cool on a wire rack for 15 minutes and store in an airtight container.
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Make the Recipe Your Own
- You can make these with ground walnuts, almonds, hazelnuts, etc. You can substitute white sugar for brown sugar. You can add vanilla or nutmeg. There are many ways to switch these cookies up. Have fun and be creative.
- To give them a fancier appearance, you can press a pecan half into the top of each cookie before baking. I usually skip this step, though, because they taste the same either way.