Classic Pecan Sandies
Servings: 32 cookies
Calories: 77kcal
With crisp edges and buttery centers, these pecan sandies are top notch! They're nutty and rich with that classic melt-in-your-mouth texture.
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Ingredients
- 1 cup (120g) pecan halves Note 1
- ⅓ cup (70g) light brown sugar
- ¼ cup (30g) powdered sugar
- 1 cup (125g) all-purpose flour
- ¼ teaspoon salt
- 1 stick (115g) unsalted butter cut into ½-inch slices
- 1 egg yolk
Equipment
- food processor
- Measuring cups & spoons
- baking sheet
Instructions
- In a food processor, combine pecan halves, brown sugar and powdered sugar. Pulse for about 30 seconds.
- Add flour and salt and pulse again for another 30 seconds.
- Add butter slices and egg yolk and process for 30 seconds, or until the dough forms into a shaggy ball.
- Transfer the dough onto the counter and knead until the dough is smooth. Roll it into a 12-inch log, cut it in half, and wrap each log with plastic wrap. Refrigerate for at least 2 hours, or up to 3 days.
- 30 minutes prior to baking, preheat the oven to 350°F (177°C).
- Slice the chilled log into ½-inch thick discs and arrange them on a baking sheet lined with parchment paper. (I first cut the log into 2 equal parts, then each half into another half. And finally slice each disc into halves again.)
- Bake the cookies for about 16-18 minutes, or until the cookies are light golden brown around the edges.
- Cool the cookies on the baking sheet for a few minutes, then transfer them onto a cooling rack to cool completely.
Notes
The recipe is adapted from America’s Test Kitchen.
Note 1: You may substitute walnuts for pecans.
Storing Tips:
- Store leftover cookies in an airtight container on the counter for up to 3 days, or in the refrigerator for up to one week.
- To extend their shelf life, freeze them instead! Transfer the pecan sandies to a freezer-safe container or ziplock bag and freeze for up to 3 months. After that, they develop freezer burn and the flavor suffers.
- Thaw cookies on the counter or pop one in the microwave in 10-second increments until defrosted.
- Store leftover cookies in an airtight container on the counter for up to 3 days, or in the refrigerator for up to one week.
- To extend their shelf life, freeze them instead! Transfer the pecan sandies to a freezer-safe container or ziplock bag and freeze for up to 3 months. After that, they develop freezer burn and the flavor suffers.
- Thaw cookies on the counter or pop one in the microwave in 10-second increments until defrosted.
Nutrition
Calories: 77kcal
Carbohydrates: 7g
Protein: 1g
Fat: 6g
Sugar: 3g
Sodium: 42mg