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
Scale
- 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