These pecan sandies were basically made using shortbread dough and folded in chopped pecans. Once the dough was mixed, I rolled out little balls, pressed them flat, gave them a bake, and ta da! Super simple. But in case you need some instructions, see the recipe below.
They turned out soft, buttery, crumby, and sweet—and they went great with a cup of coffee this morning. 😁 #breakfastofchampions 💪🏆 I mean, who doesn’t eat cookies for breakfast?
I don’t eat pecan sandies as much as I should. The nuts make these cookies healthy, right? (Asking for a friend. LOL.) But I have realized that shortbread cookies are incredibly easy to make, so rather than buy them from the store, I really ought to be baking these at home more often. They’re way cheaper than store-bought sandies, plus you can customize these to your liking. For instance, I think I’m going to add some chocolate chips to these guys next time. Also, baking cookies in your kitchen makes your entire house smell wonderful!
Happy National Pecan Sandies Day, everyone!
- 1/2 cup unsalted butter room temperature (1 stick)
- 1/2 cup light brown sugar packed
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1 cup pecans chopped
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a stand mixer or a large bowl and handheld electric mixer, beat together the butter and sugar. After you've formed a fluffy cream, add mix in the vanilla and salt. Then add flour gradually, mixing at a low speed. Once everything is combined, then add in the pecans.
- Scoop out the mixture and form dough balls. Place the dough balls on the lined baking sheets, spacing them out a couple of inches from each other. Then using the bottom of a glass, flatten each of the balls to form cookies.
- Place the cookies in the oven and bake them for 18-20 minutes (depending on your oven). Once they're golden brown, remove them from the oven, and transfer them to wire racks for cooling.