Pecan Sandies

Pecan Sandies

Pecan sandies are one of those recipes that seem to flitter off to the back of my mind. So simple, so easy, so rich and flavorful, that it’s a wonder I’m not whipping them up once a week! These cookies have the consistency of a shortbread, albeit a bit softer and sweeter thanks to the addition of brown sugar. Packed full of pecans, the contrasting salty crunch with the sweet chewiness of the cookies is a perfect combination for when you need to satisfy a sweet or a salty craving. If I had to choose the best thing about these cookies, it would be that there is no egg in the batter, making for guilt-free dough indulgences! With a low difficulty level and no foods that could cause contamination, this is a perfect recipe to make with kids as well. Instead of chopping the nuts, let them crush the pecans in their hands. Fun for them, and lots of big chunks in the cookies, yum!

Pecan Sandies

Note: This recipe will be featured on Can I Get the Recipe? in the next couple of weeks. It’s a great site with lots of wonderful meal ideas (grocery lists included!), so be sure to check it out!

One year ago: Three Cheese Beer Bread
Two years ago: Vanilla & Chocolate Hazelnut Birthday Cake
Three years ago: Pepperoni Bread

Did you make this recipe?
Leave a review »

Pecan Sandies

Ingredients:

½ cup (4 ounces) unsalted butter, at room temperature

½ cup light brown sugar

1½ teaspoons vanilla extract

¼ teaspoon salt

1 cup all-purpose flour

1 cup pecans, coarsely chopped


Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.


2. In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Beat in the vanilla extract and salt until combined. Reduce the mixer speed to low and gradually add the flour, beating just until combined. Fold in the pecans.


3. Roll the dough into 1½-inch balls (I used a medium-size cookie scoop) and place on baking sheet 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.


4. Bake until cookies are golden brown, 15 to 17 minutes, rotating the pan halfway through. Transfer to a wire rack and cool. Store in an airtight container for up to 5 days.


Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Martha Stewart Everyday Food, April 2009)


All images and text ©