Description
Homemade Pecan Sandies are buttery, crumbly cookies loaded with finely chopped pecans and a hint of cinnamon. These classic cookies are shaped into a log, chilled, sliced thin, and baked to golden perfection. Perfect for gifting or enjoying with tea, they offer a delightful nutty crunch and subtle sweetness in every bite.
Ingredients
Scale
Cookies
- 2 sticks butter (salted, almost melted)
- 1 large egg
- 1 cup sugar
- 1 ½ tsp vanilla extract
- ½ tsp cinnamon
- 3 cups all-purpose flour
- 1 cup pecans (finely chopped)
Instructions
- Cream Butter and Sugar: Add butter and sugar to a large bowl and cream together using a handheld or stand mixer for 1 minute until fluffy and well combined.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and cinnamon, continuing to blend until fully incorporated for a smooth mixture.
- Incorporate Flour: Gradually sift flour into the bowl, beating well after each addition to ensure a smooth dough. Once all flour is added, fold in the finely chopped pecans using a spatula as the dough becomes thick.
- Shape Dough Log: Spoon the cookie dough onto a 24-inch piece of wax paper. Shape the dough into an 18-inch long cylinder, then roll it tightly in the wax paper and twist the ends to seal.
- Chill Dough: Freeze the dough log for at least 1 hour or up to 4 hours to firm it up for slicing.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
- Slice Cookies: Using a sharp knife, cut the chilled dough into thin slices approximately 1/8 to 1/4 inch thick. Arrange the slices on a parchment-lined baking sheet, spacing them at least 1/2 inch apart.
- Bake: Bake the cookies in the preheated oven for 18-20 minutes, or until the edges start to brown and the cookies are set.
- Cool and Serve: Let the pecan sandies cool completely on the baking sheet before transferring to a wire rack or serving. Enjoy their buttery, nutty flavor!
Notes
- For best texture, chill the dough thoroughly before slicing to prevent spreading during baking.
- Use salted butter as indicated for balanced flavor, but unsalted butter with added salt can also be used.
- Finely chop pecans to distribute evenly throughout the dough.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well after baking; thaw at room temperature before serving.
