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Pecan Sandies

Pecan sandies are buttery, tender cookies with finely chopped pecans in every bite. The dough is mixed with an electric mixer, flattened before baking, and baked until the edges are lightly golden.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 162
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened
  • 0.67 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 0.5 tsp fine salt
  • 1 cup pecans finely chopped

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. Beat the butter and sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the egg yolk and vanilla until combined.
  4. Add the flour and salt and mix on low just until no dry flour remains.
  5. Mix in the pecans.
  6. Roll the dough into 1-inch balls and arrange them about 2 inches apart on the prepared baking sheets.
  7. Flatten each ball to about 1/2 inch thick.
  8. Bake for 12 to 15 minutes, rotating the sheets halfway through, until the edges are lightly golden.
  9. Let the cookies cool on the baking sheets for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.

Notes

For tender cookies, mix the flour in just until no dry flour remains. Refrigerate in an airtight container for up to 5 days; freezer: yes, for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend.