Pecan Sandies
Make this easy slice and bake pecan sandies recipe! So buttery and tender they practically melt in the mouth, with tons of crunchy toasted pecans.
Servings: 32 cookies
Calories: 138kcal
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2 egg yolks (large), divided
- 1 teaspoon vanilla extract
- 2 cups pecans (finely chopped),* divided
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Place the butter, granulated sugar, and powdered sugar in a large mixing bowl and beat together just until smooth.
- Stir in 1 egg yolk and the vanilla, until combined.
- Add the flour, 1 cup of the pecans, the cinnamon, and salt, and mix together just until a stiff dough forms.
- Form the dough into 2 logs, wrap them in parchment, and chill in the refrigerator for 1 hour or in the freezer for 20 minutes.
- Preheat the oven to 350 degrees F and line baking pans with parchment.
- Unwrap the logs of dough and brush with the remaining egg yolk.
- Roll the logs in the remaining chopped pecans, pressing to adhere.
- Slice the dough into 1/4-inch rounds and place on baking sheets.
- Bake for 18 to 22 minutes or until the cookies are tender-crisp and just beginning to turn golden on the bottoms.
Notes
*Measure the pecans first, then chop finely by hand or in a food processor or mini chopper.
Nutrition
Calories: 138kcal | Carbohydrates: 10g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 38mg | Potassium: 35mg | Fiber: 1g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg