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Several nut shortbread cookies stacked on a light green platter.
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Easy Pecan Sandies Cookie Recipe

These easy to make pecan sandies cookies are crispy, buttery and much like a shortbread cookie that is nutty and slightly sweet.
Prep Time15 mins
Cook Time15 mins
Chilling time30 mins
Total Time1 hr
Course: Cookies, Dessert
Cuisine: American
Keyword: Pecan Cookies, Pecan Sandies, Pecan Shortbread
Servings: 24 2" cookies
Author: Kyle

Ingredients

  • ¾ cup unsalted butter, 1 ½ sticks, room temperature
  • ¾ cup light brown sugar, packed
  • ¼ cup confectioners sugar
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 cup finely chopped pecans

Instructions

  • In the bowl of an electric stand mixer (or use a hand mixer), using a paddle attachment, cream together the butter with the brown and confectioner's sugars. Mix for about a minute.
  • Add the vanilla and almond extracts.
  • To the bowl, add the flour, salt, and cinnamon and mix until combined.
  • Add the chopped pecans and mix on low just until the pecans are distributed in the dough.
  • Cover the bowl with plastic wrap and chill in the refrigerator for a minimum of 30 minutes (longer is fine).
  • While the dough is chilling, preheat the oven to 325℉. Line the baking sheets with parchment.
  • Using a 1" cookie scoop, scoop out about a 1" ball (1 ounce each). Place each cookie dough ball about 2" apart on the prepared baking sheet. Using the bottom of a glass, press down until the cookie is about ½" thick. If the dough sticks to the bottom of the glass, just gently use the edge of a small spatual to break away. This dough can be a bit crumbly so just use your fingers to form the dough.
  • Bake for 15 minutes. Because my oven seems to be hotter in the back, I set the timer for seven minutes and then turn the cookie sheet around so that the cookies that were in the back are now in the front and set the timer for 8 minutes more.
  • Let the cookies cool on the pan for a few minutes and then gently transfer to a wire cooling rack.

Notes

Gr8 Make Ahead Notes:
  • Baked cookies can be kept in the freezer for 3 - 4 weeks in a freezer safe container.
  • Prepared cookie dough can be kept in the fridge for up to 4 days wrapped in tightly in plastic wrap. When ready to bake, proceed with step #7 above.
  • Cookie dough can be kept in the freezer for up to two months wrapped in plastic wrap. 
  • You can freeze the raw cookies on a baking sheet after step #6 above. Once the cookies are frozen, remove them from the baking sheet and store in a freezer safe container with wax or parchment paper in between the layers of cookies for 3 - 4 weeks. When your life needs a cookies, take them out of the freezer and let them thaw in the fridge and when ready to bake, proceed with step #8 above.
Gr8 Notes:
  • If you don't have almond extract, you can increase the vanilla extract to 1 ¾ teaspoons.
  • Add some pizzaz to your pecan sandies lightly sprinkle some confectioners sugar on the cookies 10 minutes after taking out of the oven. For extra flavor, try mini chocolate or white chips, toffee chips or dried cherries.
Tried this recipe?Mention @Great8Friends or tag #gr8food!