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Pecan Sandies

December 17, 2009 Print This Post Print This Post


Cookies, cookies galore! Its amazing I haven’t gained an ounce this season yet. I guess weight watchers did me good in helping me moderate portions, etc. cause so far so good! I haven’t tracked points in months but have managed to maintain my weight so I’m a happy camper. These suckers though… there was nothing moderate about my portions when I ate these suckers! I was pop them in my mouth like they were popcorn! Absolutely delicious and buttery! These have definitely been added to our list of holiday favorites!

Oh and watch the oven carefully. I had to adapt the original recipe which said to bake these suckers for 25-30 minutes. I walked away from the oven… and yea I had a burned mess on my hands! I hate when that happens. I feel like I’m throwing cash into the trash can. I made a couple more batches and found the right time for our oven but they crisp up very quickly so don’t go too far!  And I actually preferred these on Day 2… they actually softened back up a bit so they’re perfect for packaging as gifts in my book!

Pecan Sandies
Yields: 4 dozen cookies

2 sticks unsalted butter, at room temperature
1/3 cup sugar, plus more for sprinkling
1/2 tsp salt
1 tsp pure vanilla extract
2 cups all-purpose flour
1 cup pecans, coarsely chopped

In a medium bowl, combine butter, 1/3 cup of sugar and salt. Using an electric mixer at medium speed, beat mixture until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together. Add the pecans and stir just until they are incorporated. Divide the dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight.

Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Working with 1 log at a time and keeping the other one chilled, cut the dough into scant 1/4-inch-thick slices. Arrange them on the baking sheets and sprinkle them with sugar. Repeat with the second log of dough.

Bake for 12-14 minutes, until the cookies are lightly golden around the edges and on the bottom, switching and turning the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, before transferring them to a rack to cool completely.

Source: Adapted from Food & Wine, February 2007

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{ 11 comments… read them below or add one }

Pam December 17, 2009 at 12:03 pm

I luv these…they are SO good! Nice job!



Tasha - The Clean Eating Mama December 17, 2009 at 12:08 pm

I am going to have to make these for my dad – it’s his favorite cookie!


Stephanie December 17, 2009 at 12:23 pm

These look great! Perfect for holiday gift giving.


Morgan December 17, 2009 at 9:58 pm

Those look wonderful Ash! I will have to try this recipe soon.


Dawn Hutchins December 18, 2009 at 11:07 am

Pecan sandies are so buttery and I love the consistency. These look delish.


elly December 21, 2009 at 11:17 pm

I LOVE pecan shortbread so much. These look so good, and I know I would have absolutely no moderation around them.


Deborah December 27, 2009 at 3:12 pm

I don’t know how I haven’t gained any weight, because I haven’t been watching my portions!! But these sound so good – good thing I have a few more days of cheating left before the new year!


Elizabeth F. January 11, 2010 at 8:32 pm

My parents are coming to stay with me and my mom is a HUGE pecan fan – thanks for helping me with my menu for their visit. These will be perfect with coffee and conversation!


OLIVIA February 17, 2010 at 12:08 pm

I’ve made about 4 batches of this recipe recently my mother loves them!


ashley February 17, 2010 at 12:14 pm

so glad you like them Olivia! We’re definitely a fan as well!


Debjane December 12, 2010 at 2:15 pm

I’ve tried these, and the are delicious! So easy to take out of the freezer when you are ready to slice and bake them. Thanks for a great recipe. No more store brand pecan sandies…


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