Prep: 15 mins | Cook: 15mins | Additional: 4 hrs 30 mins | Total: 5 hrs | Serving: 12 | Yield: 12 servings
Pecan Sandies are pecan shortbread. It was named Sandies because of their “sandy,” crumby, shortbread-like texture, and they are an American staple. This version has pecans not only adding flavor but also making them super crumbly and buttery, and they just melt into your mouth.
These may seem unassuming alongside chocolatey cookies, or those fabulously decorated cookies, but they are sneaky good. Such crispy cookies are not overly sweet and make tea or coffee an excellent complement. I still recall this cookie being a favorite of my mom. And, obviously, mom still knows best. Try this recipe for the Best Pecan Sandies, and don’t forget to enjoy it with family and friends.
¾ cup pecans
1 cup butter
¾ cup white sugar
(1) large egg yolk
1 tsp vanilla extract
¼ tsp salt
(1 ¾) cups all-purpose flour
Prepare oven, preheat it to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.
Bake pecans until fragrant and lightly toasted for 5 to 10 minutes in the preheated oven. Let it cool completely and chop in a food processor.
Add and beat butter until creamy in a large bowl with an electric mixer. Add and beat the sugar until light and fluffy, and then beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.
Roll dough into a ball and divide it in half, and then roll each half of dough into a 1 1/2-inch thick log, and then wrap each log in wax paper, and refrigerate 4 hours to overnight.
Preheat oven 350 degrees F (175 degrees C). Line a baking sheet parchment paper.
Unwrap dough logs, and cut into 1/3-inch thick slices, and then transfer slices to the prepared baking sheet.
Bake until golden around the edges for 12 to 15 minutes in the preheated oven.
Per Serving: 307.2 calories; 57.7 mg cholesterol; 158.5 mg sodium; 2.9 g protein; 27.5 g carbohydrates.
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