Classic Pecan Sandies Recipe: Chewy Butter Cookies with a Crunchy Twist! What makes these pecan sandies truly special? The perfect balance of buttery, chewy cookies and crunchy pecans that will have you hooked from the very first bite. With just 7 ingredients and a simple process, you can whip up a batch in no time. Ingredients: * 1 cup unsalted butter at room temperature * 3/4 cup white granulated sugar * 1/2 cup packed light brown sugar * 2 large eggs * 2 teaspoons pure vanilla extract * 2 3/4 cups all-purpose flour * 1 cup chopped pecans Instructions: 1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone mat. 2. In a medium-sized bowl, whisk together the flour and salt; set aside. 3. In a large bowl, cream together the butter and sugars until light and fluffy, about 2 minutes. 4. Beat in the eggs one at a time, followed by the vanilla extract. 5. Gradually mix in the flour mixture until just combined, being careful not to overmix. 6. Stir in the chopped pecans. 7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. 8. Bake for 12-15 minutes or until the edges are lightly golden. 9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious Pecan Sandies!

Vintage pecan sandies have been a beloved Christmas tradition for generations, but their simplicity has earned them a permanent spot on my baking roster, regardless of the season. These indulgent treats combine the satisfying crunch of pecans with the rich flavors of buttery shortbread, yielding a delightfully crumbly cookie experience. Perfect for the holidays! These bite-sized treats truly stand out for their exceptional qualities.

• Many pecan sandies recipes specify using room-temperature butter. This recipe relies on refrigerated butter being used straight from the chill, eliminating the need to wait for it to soften at room temperature.
• This straightforward cookie recipe eschews frills and fuss for a no-nonsense approach to baking. Since you’ll be rolling the cookie dough into a log for slicing, there’s no need to scoop or portion it in advance. The dough will be ready to refrigerate in mere minutes.
• The delicious nuances of these cookies are truly a delight to my taste buds! The pecans’ rich flavor melds harmoniously with the abundant butter, yielding a subtle butter pecan taste, underscored by a delightful balance of warmth from spices and satisfying crunch. Sandies, akin to meltaways, dissolve effortlessly on the palate, their tender texture evoking a festive cheer reminiscent of the holiday season. These treats pair delightfully well with a warm cup of coffee or soothing brew of tea.

A sandy or sable cookie is a type of shortbread or sugar cookie that typically incorporates pecans into its composition. The sandy-hued dough’s crumbly texture is the origin of this name. Shortbread is typically baked in a single pan and then cut into cookies, whereas sandies are uniquely shaped, similar to sugar cookies. I whip up my pecan sandies in a snap with the convenience of slice-and-bake cookies.

To prepare these indulgent pecan sandies, you’ll require the following ingredients: At your fingertips, or simply stored away!

• Cubed cold butter is essential for this process. Available in both salted and unsalted varieties.
• While both granulated and light brown sugar are suitable options, consider refining the statement for clarity: “Both granulated sugar and light brown sugar can be used.”
• – Ice-cold water, so frigid that you wouldn’t even consider mixing its icy cubes with the cookie dough.
• Use high-quality, genuine vanilla extract to ensure authenticity in your baking process.
• – Cinnamon and salt. Consider adding a pinch of warmth to your cookies by flavouring them with nutmeg, ginger, or the quintessential autumnal blend of pumpkin pie spice.
• Raw, unsalted pecans are my top pick for snacking and baking alike. Chop them up finely.

A classic approach to making sandies yields scrumptious results when taken in a drop-cookie format. However, it’s the slice-and-bake method that truly shines with this particular recipe. By refrigerating the dough and slicing it into cookies, you can achieve a similar result to Pillsbury’s Ready To Bake Sugar Cookies. Simply follow these straightforward steps:

• To add an extra layer of texture and visual appeal, press a single pecan onto the surface of each cookie just prior to baking, allowing its nutty flavor and crunchy texture to elevate the overall snacking experience.
• For those who prefer their cookies sweet and indulgent, a light dusting of powdered sugar adds an extra layer of flavour and texture once the sandies have cooled completely.
• Replace these classic shortbread-like cookies with the rich flavor of chopped walnuts, almonds, or hazelnuts for a delightful twist on traditional pecan sandies.
• Once you’ve shaped the dough into a log for refrigeration, you can effortlessly delay baking your cookies for up to 72 hours. You can also store wrapped cookie dough in the freezer for later use. Ready to serve? Thaw in the refrigerator until needed, then slice and bake to perfection.

• Store the pecan sandies in airtight containers and maintain them at room temperature for up to five days. 
• These cookies can be frozen for up to two months. Allow to come to room temperature before serving.