Pecan Sandies have been a staple in my baking repertoire for as long as I can remember, and honestly, they’re one of those cookies that just feel like a warm hug. My grandma always had a tin of them ready when we visited, and that buttery, crumbly texture, packed with nutty pecans, instantly brings back those cherished memories. Over the years, I’ve tinkered and tested countless batches, perfecting this recipe to capture that exact melt-in-your-mouth magic. This isn’t just another cookie recipe; it’s a tried-and-true classic that delivers on flavor and texture every single time. You’ll find these particular Pecan Sandies stand out because they strike the perfect balance between tenderness and a delightful crunch, making them absolutely irresistible.
Why You’ll Love These Pecan Sandies
These Pecan Sandies are more than just a cookie; they’re a delightful experience. You’ll adore them because:
- They’re incredibly easy to prepare, perfect for any baker.
- Each bite offers that signature melt-in-your-mouth, buttery texture.
- Their rich pecan flavor makes them a versatile treat for any occasion.
- Made with simple ingredients, they deliver satisfying results every time.
Essential Ingredients for Perfect Pecan Sandies
Crafting truly exceptional Pecan Sandies begins with selecting the right ingredients. For this recipe, you’ll need one cup (that’s two sticks) of unsalted butter, softened to room temperature, and half a cup of granulated sugar. We’ll also use two teaspoons of alcohol-free vanilla extract for that lovely aromatic sweetness. Two cups of all-purpose flour provide the perfect structure, while one cup of finely chopped pecans delivers that signature nutty crunch. Finally, a quarter teaspoon of salt balances all the flavors, enhancing the overall deliciousness of your Pecan Sandies.
Ingredient Notes and Smart Substitutions for Pecan Sandies
Unsalted butter is key here as it gives you control over the saltiness, ensuring your Pecan Sandies aren’t too salty. The alcohol-free vanilla extract provides pure vanilla flavor without any alcohol aftertaste. When it comes to pecans, I always recommend finely chopping them yourself for the best texture and flavor distribution throughout the cookies. If you’re out of pecans, walnuts or even almonds could work, but then they wouldn’t truly be Pecan Sandies, would they?
How to Make Irresistible Pecan Sandies: Step-by-Step Guide
Making these irresistible Pecan Sandies is a straightforward process, but paying attention to each step will ensure you get that perfect crumbly, buttery texture every time. I’ll walk you through everything from getting your kitchen ready to the final cooling, making sure your cookies turn out beautifully. No complicated techniques here, just simple steps for delicious results.
Preparing Your Kitchen for Pecan Sandies
First things first, let’s get your baking station ready for these delightful Pecan Sandies. You’ll want to preheat your oven to a cozy 325°F (160°C). While that’s warming up, grab a couple of baking sheets and line them with parchment paper. This little trick prevents sticking and makes cleanup a breeze, ensuring your Pecan Sandies lift off the tray perfectly.
Crafting the Dough for Your Pecan Sandies
Now for the heart of our Pecan Sandies – the dough! In a large mixing bowl, combine your softened butter and granulated sugar. Cream these together until the mixture is light and fluffy; this usually takes a few minutes with an electric mixer. Next, stir in your alcohol-free vanilla extract. In a separate bowl, whisk together the flour, finely chopped pecans, and salt. Gradually add these dry ingredients to your wet mixture, mixing until everything is just combined. Be careful not to overmix, as this can lead to tough Pecan Sandies!
Baking and Cooling Your Delicious Pecan Sandies
With your dough ready, it’s time to shape and bake! Roll the dough into small, 1-inch balls – they don’t need to be perfectly uniform, just roughly the same size. Place them about 1 inch apart on your prepared baking sheets. Pop them into your preheated oven and bake for 15-18 minutes. You’re looking for the edges to be lightly golden, not dark brown. Once baked, let your Pecan Sandies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them set up and prevents breakage.
Tips for the Best Pecan Sandies
Achieving truly perfect Pecan Sandies goes beyond just following the steps; a few expert tips can elevate your cookies from good to absolutely divine. First, consider lightly toasting your finely chopped pecans before adding them to the dough. This simple step intensifies their nutty flavor, making each bite even more delicious. Always ensure your butter is properly softened – not melted, but easily indented with a finger – as this is crucial for the light and fluffy texture. And remember, when combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing develops gluten, which can lead to tough cookies, and we want tender, melt-in-your-mouth Pecan Sandies every time!
Frequently Asked Questions About Pecan Sandies
I get a lot of questions about these delightful Pecan Sandies, so I’ve gathered some of the most common ones here to help you out. Whether you’re wondering about making them ahead of time, storing them, or even experimenting with different ingredients, I’ve got you covered. My goal is to make sure your Pecan Sandies baking experience is as smooth and successful as possible, leading to perfectly delicious results every time you bake a batch.
Can I make the Pecan Sandies dough in advance?
Absolutely! You can prepare the dough for Pecan Sandies up to 2-3 days ahead of time. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for about 15-20 minutes before rolling and baking.
How should I store leftover Pecan Sandies?
To keep your Pecan Sandies fresh and wonderfully crumbly, store them in an airtight container at room temperature. They’ll stay delicious for up to a week, though I doubt they’ll last that long!
Can I add other nuts to my Pecan Sandies?
While classic Pecan Sandies are all about the pecans, you can certainly experiment! Finely chopped walnuts or almonds would make a tasty variation, but remember, the unique flavor of pecans is what truly defines these cookies.
Estimated Nutritional Information for Pecan Sandies
The nutritional information provided for these Pecan Sandies is an estimate. Values like Calories, Fat, Protein, Carbohydrates, and other details can vary depending on the specific brands of ingredients you use, as well as any slight modifications you might make to the recipe. This data should be used as a general guide, not as a definitive dietary analysis.
Share Your Pecan Sandies Experience
I absolutely adore hearing from you! If you whip up a batch of these Pecan Sandies, please come back and leave a comment below. I’d love to know what you thought and how they turned out for you! Don’t forget to rate the recipe, and if you share your delicious creations on social media, tag me! Happy baking!
Print
Pecan Sandies
- Total Time: 38 minutes
- Yield: 3 dozen cookies 1x
- Diet: Vegetarian
Description
These pecan sandies are buttery, crumbly, and melt-in-your-mouth delicious, packed with pecans and perfect with a cup of coffee or tea.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons alcohol-free vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Stir in the alcohol-free vanilla extract.
- In a separate bowl, whisk together the flour, chopped pecans, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, lightly toast the pecans before adding them to the dough.
- Store pecan sandies in an airtight container at room temperature for up to one week.
- These cookies freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
