Pecan Sandies Cookies
Yields 48
Pecan Sandies Cookies. Learn how to make our Pecan Sandies Cookies Recipe Today.
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Prep Time
2 hr 15 min
Cook Time
30 min
Total Time
2 hr 45 min
Prep Time
2 hr 15 min
Cook Time
30 min
Total Time
2 hr 45 min
  1. ½ cup unsalted butter, softened
  2. ¼ cup light brown sugar, firmly packed
  3. ½ teaspoon pure vanilla extract
  4. 1-¼ cups all-purpose flour
  5. 1/3 cup pecans, lightly toasted and finely chopped
  6. Granulated or decorative sanding sugar (for rolling)
  1. Set mixer speed to medium. Cream butter until smooth and creamy, about 2 to 3 minutes. Beat in light brown sugar for another 4 to 5 minutes or until very light and fluffy. Beat in vanilla.
  2. Gradually beat in sugar, about ¼ at a time, beating after each addition for another minute, until incorporated. Fold in chopped pecans.
  3. Gather dough into a ball. Divide dough into two. Form each half of dough into a log, about 1inch to 1-½ inches in diameter, and about 6 to 8 inches long. Wrap each log of dough in plastic and chill for about 2 hours, or until firm and centers are set.
  4. Once dough logs are ready, preheat oven to 325°F. Line baking sheets with baking paper. Unwrap a log of dough and slice into ¼-inch thick pieces. Dredge each slice of dough into the granulated or sanding sugar and arrange onto the prepared sheets, about 1 to 2 inches apart. Repeat with remaining log of dough. Bake for 15 to 20 minutes or until edges are crispy and cookies are golden in color.
  5. Allow cookies to cool in baking sheets for 3 to 5 minutes. Transfer onto wire racks and allow to cool to room temperature.
  1. Cookies are flakier and more chewy when dough is chilled before baking.
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