In the Kitchen

Pecan Sandies

January 12, 2021

These tender, buttery shortbread cookies melt in your mouth with so much delicious toasted pecan flavor. Perfect for gifting or enjoying with a cup of tea or cocoa, these are a must-bake this winter season! 

2 Pecan SandiesIn the bowl of a food processor, pulse pecans and brown sugar together until pecans are finely chopped. Add the flour, powdered sugar, and salt; pulse until combined.

3 Pecan SandiesScatter cold butter over top, then pulse until mixture resembles wet sand. Add egg yolk and process until dough begins to form a ball, 15 to 20 seconds.

4 Pecan SandiesDivide the dough onto two pieces of plastic wrap. Use your hands to shape each into a rough log, 6 inches long. Roll it up in the plastic wrap, tightening the log as you go. Refrigerate logs for 2 hours or overnight.

5 Pecan SandiesPreheat oven to 325°F. Slice dough into ½-inch rounds and place 1 inch apart on parchment paper-lined baking sheets. Bake for 20 to 25 minutes, until edges are golden brown. Let cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

6 Pecan Sandies

 

Pecan Sandies 

Makes about 30 cookies 

 

2 cups pecans, toasted 

½ cup brown sugar 

1 ½ cups all-purpose flour 

¼ cup powdered sugar 

¼ teaspoon table salt 

12 tablespoons cold unsalted butter, cubed 

1 egg yolk 

 

In the bowl of a food processor, pulse pecans and brown sugar together until pecans are finely chopped. Add the flour, powdered sugar, and salt; pulse until combined. Scatter cold butter over top, then pulse until mixture resembles wet sand. Add egg yolk and process until dough begins to form a ball, 15 to 20 seconds. 

 

Divide the dough onto two pieces of plastic wrap. Use your hands to shape each into a rough log, 6 inches long. Roll it up in the plastic wrap, tightening the log as you go. Refrigerate logs for 2 hours or overnight.

 

Preheat oven to 325°F. Slice dough into ½-inch rounds and place 1 inch apart on parchment paper-lined baking sheets. Bake for 20 to 25 minutes, until edges are golden brown. Let cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

 

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