Pecan Sandies

Name: Pecan Sandies
Prep time: 20 min
Total time: 1 h
Yield: 24 serving(s)
Ingredients: 2 sticks butter, softened (1 cup); 1/2 c. packed light brown sugar; 1/4 c. granulated sugar; 1 1/2 tsp. vanilla extract; 1/2 tsp. kosher salt; 2 c. all-purpose flour; 1 c. pecan halves, finely chopped; 24 pecan halves

Say hello to the cutest cookies.

By Lauren Miyashiro; Recipe by Kellie KelleyUpdated: Jan 3, 2024

6 Ratings

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the pioneer woman's pecan sandies recipe

Will Dickey

Yields:

24 serving(s)

Prep Time:

20 mins

Total Time:

1 hr

Buttery, crumbly, and just barely sweet, old-fashioned pecan sandies deserve a spot in your regular baking rotation, especially during Christmas cookie season. This recipe is happily void of any twists or complicated techniques, letting the nutty flavor really shine through. Assuming your butter is softened, hands on time is just about 20 minutes. If you can remember, make sure to pick the prettiest pecans for topping before chopping the rest to mix into the dough.

How can I soften butter quickly?

There's nothing worse than getting yourself pumped up to start baking, only to realize your butter is still hard. To speed along the process, cut butter into small chunks to increase the surface area. Alternatively, place the butter between two sheets of waxed paper and roll it with a rolling pin into a thin sheet. Microwaving a cold stick is tricky. Best case scenario: Your butter ever-so-annoyingly melts a little bit. Worst case scenario: It explodes. If you decide to take the risk, use a low power check the butter every 20 seconds.

Should I rotate the baking trays halfway through baking?

Switching racks and rotating your baking sheets is ideal to allow cookies to cook as evenly as possible. Every oven is different and many have hot spots. Alternating positions makes it fair for all two dozen of your pecan sandies.

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Ingredients

Directions

1. Step 1Preheat the oven to 350° F.
2. Step 2In the mixing bowl of a stand-up mixer, add the butter and sugars. Beat on medium speed for 3 minutes or until light and fluffy, scraping the sides and bottom of the bowl as needed. Add the vanilla and salt and beat well to combine. Add the flour and mix on low speed until a dough forms. Add the chopped pecans and mix on low until pecan are incorporated into dough.
3. Step 3Shape the dough into 1 1/2-inch balls and place 2-inches apart on 2 parchment-lined baking sheets. Using the bottom of a glass, press down on each ball to a 1/2-inch thickness. Press one pecan half into the top of each cookie.
4. Step 4Bake for 18 minutes or until the bottom edges start to lightly brown. Let rest for 3 minutes on the sheet trays, then transfer the cookies to a cooling rack. Cool completely.

Soften your butter just to the point that you can easily mix it with the sugars (about 30 minutes at room temperature), but not so that the sticks are super soft. The dough will be too sticky and tricky to work with.

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