Description
Pecan Sandies are classic buttery, crumbly cookies loaded with chopped pecans. These melt-in-your-mouth treats are lightly sweetened and have a delicate texture, perfect for enjoying with a cup of tea or coffee. The dough is chilled for a few hours to enhance the flavor and texture, then sliced and baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar for 5-7 minutes until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Egg and Vanilla: Beat in the large egg and the vanilla extract to the creamed mixture until fully combined, ensuring the dough is smooth and homogeneous.
- Incorporate Salt and Flour: Stir in the salt, then gradually add the all-purpose flour, mixing gently until just incorporated to avoid overworking the dough and maintain a tender texture.
- Fold in Pecans: Gently fold in the chopped pecans using a spatula or spoon, evenly distributing them throughout the dough for a delightful crunch in every bite.
- Shape and Chill Dough: Shape the dough into a log approximately 1½ inches thick. Wrap tightly in wax paper or plastic wrap, and refrigerate for at least 4 hours or overnight to firm up the dough and enhance the flavors.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Slice Dough: Remove the chilled dough from the refrigerator and slice into ½-inch thick rounds using a sharp knife, making uniform cookies for even baking.
- Arrange on Baking Sheet: Place the cookie rounds on an ungreased baking sheet, spacing them slightly apart to allow for a little spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden brown, indicating the cookies are perfectly baked with a tender crumb.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, preserving their delicate texture.
Notes
- For best flavor and texture, chill the dough overnight if possible.
- You can toast the pecans lightly before folding them in for extra depth of flavor.
- If desired, sprinkle a little extra sugar on top before baking for a slight crunch.
- Store the baked cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze dough slices on a tray and then transfer to a bag for baking later.
