Let’s talk about buttery, nutty crispy and crunchy, that’s the only way to describe our decadent Pecan Sandies. These cookies are melt in your mouth delectable. Sure to become a must on your dessert table. When I make these tasty treats, I have to beat the not so little hands of my kids away from the cooling tray. You can be more gentile with your friends and family.
“This post and recipe are created for #ChristmasCookie! I have received samples by some of the sponsor companies but as always opinions are 100% mine. Thank you for supporting the brands that keep me creating. ”
It’s Christmas cookie week, celebrating amazing recipes and a fabulous giveaway. I’m quite serious about my cookie baking and enjoy this week a lot. Don’t forget to check out some of my other favorites that my Dad says are sinfully delicious, Rugelach, Spritz Cookies, Italian Rainbow Cookies.
It’s hard to pick a favorite cookie because quite frankly, I love them all. I will say these are up there in favorites because they are a great cookie for a newer baker too.
I get asked for recipes a lot from people just starting out in the kitchen. Everyone should have a few easy cookie recipes. Pecan Sandies are perfect because they have just a few ingredients and everything comes together quickly.
I have to thank our sponsors, Millican Pecans and Adams Extract for the delicious treats to make our Christmas Cookie creations.
If you haven’t used either of their products, I have links below to purchase from them. Millicans pecans are absolutely amazing. Adams Extract, I have been using for a long time and I love every one of their products.
Pecan Sandies Ingredients
- chopped pecans – well these are Pecan Sandies, so we need to add them.
- unsalted butter – adds moisture to the cookie
- white sugar – sweetness and develops browning in the cookie.
- brown sugar – aids in giving height and browning in the cookie.
- egg – binds the cookie.
- vanilla – adds flavor.
- salt – a little boost of flavor.
- all-purpose flour – binds the cookie
Tips to making Great Pecan Sandies
- Use room temperature unsalted butter so the dough will be easier to blend together.
- Have your egg at room temperature so they mix easily.
- Use care to measure flour correctly so the cookies will be perfect when baked.
- Follow the directions as baking is not as forgiving as cooking.
Pecan Sandies FAQs
Can I use salted butter to make these cookies?
Sure, but then don’t add the salt, you may over salt the cookie.
Can these dough be frozen prior to baking the cookies?
Absolutely. At the point where you refrigerate the cookies, instead, wrap well in plastic and place in a freezer-safe bag. They can be kept in the freezer for up to 3 months. When ready to bake, defrost, slice the cookies and bake according to the recipe.
How long will Pecan Sandies keep after they are baked?
These cookies keep in a sealed storage bag on the counter for about 5 days.
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Cooling Racks: I have a few racks. These are a favorite because they stack up and are perfect for small spaces.
Millican Pecans: my favorite brand of pecans. Perfect for baking and snacking.
Check out my store, Everyday Eileen I share all my favorite finds
How to Make Pecan Sandies
- Cream butter until smooth.
- Beat in sugar, until fluffy. Then, add egg and vanilla.
- Mix in pecans and flour.
- Roll into a log about 1 1/2 inches thick. Wrap in wax paper and refrigerate 4 hours to overnight.
- Preheat oven to 350 degrees.
- Remove wax paper, slice into 1/2 inch slices.
- Place on an ungreased cookie sheet.
- Bake for 12-15 minutes.
- Let cool on a cooling rack.
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Pecan Sandies
Equipment Needed:
Ingredients
- 1 cup butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract use Adams extract for best results
- 1/4 teaspoon salt
- 3/4 cup chopped pecans use Millican pecans for best results
- 2 cups flour
Instructions
- In a large mixing bowl, cream butter until soft.
- Blend in sugar until fluffy.
- Mix in the egg and vanilla extract.
- Blend in the pecans.
- Gently mix in the flour.
- Remove dough and roll into a log.
- Cover with a piece of wax paper and refrigerate for 4 hours to overnight. (see notes if you want to freeze the dough for later)
- Preheat oven to 350 degrees.
- Remove dough from the fridge and discard the wax paper.
- Slice the cookie dough into 1/2 inch slices.
- Place on an ungreased cookie sheet.
- Bake for about 12-15 minutes. Cookies will be golden.
- Remove from the oven. Let cool slightly. Transfer to a cooling rack to finish cooling.
- Store in a storage bag or tin for up to 5 days.
Notes
Nutrition
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Sugar and Butter Cookies
- Brown Sugar Christmas Cookies by Intelligent Domestications
Browned Butter Cookies with Browned Butter Frosting by Daily Dish Recipes
Nut Cookies:
- Chewy Hazelnut Oatmeal Cookies by Food Above Gold
- Cinnamon Pecan Snowball Cookies by The Spiffy Cookie
- Pecan Sandies by Everyday Eileen
- Oatmeal Pecan Cookies by Creative Southern Home
- Kipplens AKA: Pecan Snow Balls by Hardly A Goddess
- Salted Chocolate Pecan Cookies by Cookaholic Wife
Snickerdoodles
- Eggnog Snickerdoodle Cookies by Cheese Curd In Paradise
- French Toast Snickerdoodles by Love and Confections
- Snickerdoodle Sandwich Cookies by Strawberry Blondie Kitchen
Chocolate Cookies
- Chocolate Peppermint Biscotti by Sweet Beginnings
- White Chocolate Cranberry Shortbread Cookies by Red Cottage
- Cream Cheese Red Velvet Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Dark Chocolate Orange Crinkle Cookies by A Kitchen Hoor’s Adventures
- Iced Chocolate Pumpkin Spice Cookies by Family Around the Table
Miscellenious Cookies
- Iced Molasses Cookies by Palatable Pastime
- Eggnog Crackle Cookies by Hezzi-D’s Books and Cooks
- Gluten Free Hungarian Rugelach by Frugal & Fit
- Lemon Sponge Tassies by Cindy’s Recipes and Writings
- Peppermint Madeleines by Books n’ Cooks
- Raspberry Shortbread Cookies by Blogghetti
- Speculoos (Belgian Spice Cookies) by Karen’s Kitchen Stories
