Pecan sandies are a simple Christmas cookie recipe that I’ll make year-round! They’re buttery, crumbly shortbread cookies with crispy edges and nutty crunch. Simply chill, slice, and bake!
For those who’re on the lookout for extra treats to fill your vacation cookie plates, attempt my do-it-yourself Danish butter cookies and these pecan pie bars with a shortbread crust, subsequent.
Why I Love This Pecan Sandies Recipe
These old school pecan sandies are a favourite Christmas cookie, however they’re really easy to make that I’ll pop a batch within the oven all yr spherical. They’re crispy, buttery shortbread-style cookies full of pecan crunch. Good for the vacations! Right here’s what makes these sandies so nice:
- Chilly butter. I’ve seen many pecan sandies recipes that decision for room-temperature butter. This recipe will depend on butter that’s chilly from the fridge, so that you don’t want to attend for the butter to melt.
- Simple recipe. That is such a easy cookie recipe with none bells or whistles. You don’t even have to scoop and portion the cookie dough, because you’ll roll it right into a log for slicing. The dough is prepared for the fridge in minutes.
- Nutty crunch. I really like the flavors in these cookies! There’s loads of butter, so that they find yourself tasting a bit like butter pecan, with a touch of spice and crunch. Sandies are similar to meltaways (one other Christmas favourite!), as each chunk melts away in your mouth. They go nice with espresso or tea.
What’s the Distinction Between Sandies and Shortbread?
A sandy, or sable cookie, is a kind of shortbread or sugar cookie made with pecans. The title comes from their crumbly texture and “sandy” coloured dough. Whereas shortbread is usually baked in a single pan after which lower into cookies, sandies are individually shaped (extra like sugar cookies). On this case, I make my pecan sandies as slice-and-bake cookies!
Substances You’ll Want
These are the elements you’ll have to make these pecan sandies. They’re straightforward to seek out, or already within the pantry! Scroll right down to the recipe card for a printable elements checklist with the recipe measurements.
- Butter – You’ll wish to use chilly, cubed butter. It may be salted or unsalted.
- Sugar – I exploit granulated sugar, however mild brown sugar additionally works.
- Ice Water – As in, water that’s ice chilly (you gained’t combine the ice cubes into the cookie dough!).
- Vanilla – Be sure that it’s pure vanilla extract and never imitation.
- Spices – Cinnamon and salt. You possibly can additionally taste these cookies with nutmeg, ginger, or pumpkin pie spice.
- Flour
- Pecans – I like to recommend uncooked, unsalted pecans. Chop them up finely.
Sandies will be made as drop cookies, the place the dough is scooped and “dropped” onto the baking sheet, however these slice-and-bake cookies turned out so nicely! All you do is refrigerate the dough and slice it into cookies, similar to the Prepared To Bake Sugar Cookies from Pillsbury. Observe the steps under, and scroll right down to the recipe card for printable directions.
- Make the cookie dough. Begin by creaming collectively the butter and sugar, then add the ice water, vanilla, salt, and cinnamon. As soon as that’s combined, slowly add the flour and fold within the pecans to make the dough.
- Chill the dough. Subsequent, roll the cookie dough into a protracted log (about 2” in diameter). Wrap the log tightly in plastic wrap and pop the cookie dough into the fridge for an hour.
- Slice and bake. Once you’re able to bake, take out your cookie dough and slice it into ½” rounds. Switch the cookies to a lined baking sheet and bake at 325ºF for 15-20 minutes. Afterward, transfer the pecan sandies to a wire rack to chill.
Recipe Ideas
- Garnish with pecans. For further crunch and a reasonably end, high every cookie with a complete pecan, pressed into the highest of the cookies earlier than baking.
- Mud with powdered sugar. For those who like your cookies on the sweeter aspect, mud the sandies with powdered sugar after they’ve cooled.
- Totally different nuts. Rather than pecans, make these sandies with chopped walnuts, almonds, or hazelnuts.
- Make the cookie dough forward. When you’ve rolled the dough right into a log to retailer within the fridge, you possibly can simply wait to bake your cookies inside 2-3 days. It’s also possible to retailer the wrapped cookie dough within the freezer. Once you’re prepared, thaw it within the fridge, slice, and bake.
Retailer
- At room temperature. Retailer the pecan sandies in an hermetic container at room temperature for as much as 5 days.
- Freeze. You’ll be able to freeze these cookies for as much as 2 months. Thaw them at room temperature earlier than serving.
Description
Pecan sandies are buttery, crispy shortbread cookies with loads of nutty pecan crunch. I really like making these as Christmas cookies, they usually’re simply nearly as good year-round!
- 12 tablespoons (1 1/2 sticks) chilly butter, cubed
- 1/2 cup granulated sugar
- 2 tablespoons ice water
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon floor cinnamon
- 2 cups all objective flour
- 1 cup finely chopped pecans
- Within the bowl of your stand mixer fitted with the paddle attachment, combine the butter and sugar on medium velocity for 1 – 2 minutes, till clean.
- Add within the ice water, vanilla, salt, cinnamon and blend for 30 seconds. Flip the mixer to low and add within the flour and pecans and blend till mixed.
- Roll dough right into a 2- inch log and wrap in plastic wrap. Refrigerate for not less than 1 hour till chilled.
- Preheat the oven to 325°F. Line a baking sheet with baking parchment and put aside.
- Take away the dough from the fridge and slice the log into 1/2- inch slices.
- Place on the ready baking sheet and bake for 15 – 20 minutes till frivolously golden and set.
- Switch to a wire rack to chill fully.
Notes
- Retailer hermetic at room temperature for as much as 5 days for finest freshness.
- Freeze hermetic for as much as 2 months. Thaw at room temperature.
