Pecan Sandies
27 cookies
Pecan Sandies are a scratch made version of your favorite grocery store cookie. They are crisp, buttery shortbread cookies packed with pecans in every bite!
Ingredients
- ¾ cups unsalted butter
- ½ cup granulated sugar
- 2 teaspoons cold water
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped pecans
- 27 pecan halves optional
Instructions
- In a bowl of a stand mixer, cream the butter and sugar until smooth and creamy (3 minutes). Add vanilla and water and beat again for 30 seconds scraping off the sides and bottom of the bowl with a spatula.
- In a separate bowl, combine flour with salt.
- Add the dry ingredients to the butter mixture, and mix until combined (1 minute). Fold in the pecans, and refrigerate the cookie dough for 30-60 minutes or up to 1 day.
- Preheat the oven to 325°/160°C.
- Using a 1 inch size cookie scoop, scoop out cookie dough balls and roll them between your hands. Place on a cookie sheet about 2 inches apart, then using a flat bottomed glass press the cookie dough to flatten into ½ inch thick cookies, if desired decorate by pressing one pecan half in each cookie.
- Bake for 18-22 minutes, allow to cool down for 5 minutes on the pan and then cool down completely on a wire rack.
Notes
- Before baking, each cookie weighs about 20 grams. If you don't have a small cookie scoop, I suggest weighing the dough to ensure that they are the correct size.
- As written, these cookies taste like butter, vanilla, and pecans, which is totally decadent and delicious! You can amp up the flavor a bit if you want to by adding ¼ teaspoon of cinnamon.
- If the cookies stick to the glass while you're flattening them, a small amount of cold water on the glass should fix that problem.
- To Store: Baked cookies can be stored at room temperature in an airtight container for 3-5 days. They can also be frozen for up to 3 months.
- To Store Dough: This dough can be made up to 2 days ahead of time and stored in the fridge. It can also be frozen for 2-3 months. Allow the dough to thaw overnight in the fridge before baking.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 52mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg