Pecan Sandies

Pecan Sandies are rich, buttery cookies with a delightful crunch from toasted pecans, perfect for family gatherings and festive occasions.

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Prep Time 20

Cook Time 15

Total Time 4 15

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 cup unsalted butter, room temperature Make sure the butter is truly at room temperature for optimal mixing.
½ cup granulated sugar
¼ cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
¾ cup chopped pecans Feel free to substitute with walnuts for a twist.
2 cups all-purpose flour You can swap some for whole wheat flour for a healthier option.
¼ teaspoon salt

Method

Preparation

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a stand mixer or an electric hand mixer. Cream until fluffy and well blended, about 5 to 7 minutes.
Incorporate the egg and mix until well blended, about 1 minute. Then, add in the vanilla extract.
Gently fold in the chopped pecans.
Gradually mix in the flour and salt until combined.
Roll the dough into a log shape, wrap it with wax paper, and refrigerate for at least 4 hours.

Cooking

Preheat your oven to 350°F (177°C).
Remove the dough from the refrigerator and discard the wax paper. Slice the dough into ½-inch thick rounds.
Place the slices on an ungreased cookie sheet and bake for about 12-15 minutes until the cookies are golden.
Allow the cookies to cool on the sheet for a few minutes before transferring them to a cooling rack.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 90mgFiber: 1gSugar: 8g

Notes

These cookies can be served plain or dusted with powdered sugar. Keep stored in an airtight container at room temperature for up to a week. Extra dough can be frozen for longer storage.

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