Classic Buttery Pecan Sandies: Perfect Crunch and Melt-in-Your-Mouth Cookies

Enjoy the timeless charm of homemade Pecan Sandies, a delightful shortbread-style cookie celebrated for its rich, buttery flavor and delicate, melt-in-your-mouth texture. This straightforward recipe guides you to perfect, crumbly treats, generously coated in a sweet cloud of confectioners’ sugar, making them ideal for any occasion.

Ingredients

• 1 cup (226g) unsalted butter, softened to room temperature
• 1 cup (100g) pecans, finely chopped and lightly toasted
• 2 cups (240g) all-purpose flour, spooned and leveled
• ½ cup (60g) confectioners’ sugar, plus more for generous dusting
• 1 teaspoon (5ml) pure vanilla extract
• ½ teaspoon (2.5g) fine sea salt

Instructions

1. Begin by creaming the butter and sugar: In a large mixing bowl, using an electric mixer, beat the 1 cup of softened unsalted butter with the ½ cup of confectioners’ sugar on medium speed. Continue mixing for 2 to 3 minutes, or until the mixture becomes visibly light, pale, and fluffy, ensuring it’s well aerated.
2. Infuse with flavor: Add the 1 teaspoon of pure vanilla extract to the creamed mixture. Beat again on low speed just until fully incorporated, taking care not to overmix, which can toughen the dough.
3. Combine dry ingredients gradually: In a separate bowl, whisk together the 2 cups of all-purpose flour and ½ teaspoon of fine sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the flour is just incorporated and a soft, cohesive dough forms. Stop mixing as soon as no dry streaks remain to prevent gluten development.
4. Gently fold in pecans: Using a rubber spatula, carefully fold in the 1 cup of finely chopped, lightly toasted pecans. Distribute them evenly throughout the dough without overworking it.
5. Chill the dough for ease: Gather the dough and gently form it into a log or a flat disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling firms the butter, making the dough much easier to handle and preventing excessive spreading during baking. You can chill it for up to 2 hours.
6. Preheat oven and shape cookies: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the chilled dough and roll it into uniform 1-inch balls. Arrange the dough balls about 1 inch apart on the prepared baking sheets, allowing for slight spread.
7. Bake until subtly golden: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. The cookies are ready when their edges appear very lightly golden brown, and the bottoms are just set. The centers should still look quite pale, indicating a tender, buttery crumb.
8. Cool and dust for the classic finish: Allow the baked cookies to cool on the baking sheets for about 5 minutes; they will be delicate when hot. Then, carefully transfer them to a wire rack to cool completely. While still warm (but not hot), dust them generously with additional confectioners’ sugar using a fine-mesh sieve for that iconic, snowy finish.

Chef’s Insight

The secret to truly tender Pecan Sandies lies in not overworking the dough after adding the flour. Overmixing develops gluten, which can lead to a tougher cookie rather than the desired crumbly, melt-in-your-mouth texture. Also, ensuring your butter is properly softened—not melted—allows for optimal creaming, trapping air for a lighter cookie.

Cook’s Notes

• Toasting Pecans: For enhanced flavor, spread pecans on a baking sheet and toast in a 300°F (150°C) oven for 5-7 minutes until fragrant before chopping.
• Butter Temperature: Room temperature butter should be soft enough to indent easily with a finger but still hold its shape, typically 65-68°F (18-20°C).
• Dusting Technique: For the best snowy appearance, dust the cookies twice: once while warm, and again lightly just before serving.

How To Serve

Pecan Sandies are delightful on their own, but they also pair wonderfully with a warm cup of coffee or tea. Their rich, buttery flavor makes them an excellent addition to a holiday cookie platter, a perfect accompaniment to a dessert cheese board, or simply a sweet treat for an afternoon pick-me-up.

Prep time: 40 minutes | Cook time: 10 minutes | Total time: 50 minutes | Yield: Approximately 3 dozen cookies

FAQs

Can I use margarine instead of butter?

While you can, butter is essential for the signature rich flavor and tender texture of Pecan Sandies. Margarine will produce a different, less desirable result.

Do I have to chill the dough?

Yes, chilling is crucial. It solidifies the butter, making the dough easier to handle, preventing the cookies from spreading too much, and improving their final texture.

My cookies spread too much. What went wrong?

This usually happens if the butter was too soft or melted, or the dough wasn’t chilled long enough. Ensure your butter is softened, not melted, and chill the dough for at least 30 minutes.

How do I finely chop pecans without turning them into paste?

Pulse them in a food processor in short bursts, watching carefully to stop as soon as they reach a fine, crumbly texture. Alternatively, hand-chop them with a sharp knife.

Can I make these ahead of time?

Yes, the dough can be made up to 2-3 days in advance and stored tightly wrapped in the refrigerator. You can also freeze the raw dough balls for up to 3 months.

How should I store baked Pecan Sandies?

Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months.

Can I add other flavors or nuts?

Absolutely! You could swap out pecans for walnuts, or add a hint of almond extract alongside the vanilla for a different flavor profile. Citrus zest also works well.

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