With just a handful of ingredients, these Pecan Sandies are quick and simple to make and have the most delicious nutty, melt-in-your-mouth buttery flavour.
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I have a new favourite cookie and it's not just because of the great name (for those who don't know, my name isn't Annie, it's Sandie). And just like me, these Pecan Sandies are a little gritty, pretty nutty and full of butter (who doesn't love butter?). But it's that gorgeous gritty texture that gives these buttery shortbread cookies their name.
INGREDIENTS FOR PECAN SANDIES
- Unsalted butter: Great quality butter at room temperature to give these cookies their delicious buttery taste.
- Pecans: I toast them first, for a really intense nutty flavour.
- Vanilla Extract: Because great quality vanilla elevates the flavour of these delicious cookies.
- Plain Flour: I weigh, rather than scoop my flour for accuracy, which is vital in baking cookies.
- Icing Sugar: Using icing (powdered) sugar gives these Pecan Sandies a finer, delicate texture.
WHY I LOVE THESE COOKIES
- Pecan Sandies are a buttery shortbread that's lovely and crisp
- Perfect with a cup of tea
- Quick and easy to make
- Keep well for a couple of weeks, in a sealed container
- Perfect for gifting
- That delicious nuttiness!
- Plus they're totally adaptable - try using different nuts, chocolate chips or dried fruit for a little variation.
HOW TO MAKE PERFECT PECAN SANDIES
- For a more intense, nutty flavour, toast the pecans first -it makes a huge difference!
- Take a full 5 minutes to cream the butter and sugar -get it lovely and light.
- Use an ice cream scoop to get evenly sized dough balls.
- While they're still warm from the oven, toss Pecan Sandies in the extra icing sugar -it will stick better while the cookies are warm.
These Pecan Sandies can be ready in 30 minutes, so turn on the oven, get those cookies in and put the kettle on!
I hope you enjoy this recipe. Please let me know by leaving some love below!
If you love a buttery cookie, here's some more for you to try:
Pecan Sandies
Ingredients
- 250 g Unsalted butter room temperature
- 80 g Pure icing sugar plus extra for coating
- 2 teaspoon Vanilla extract
- 1 tablespoon Cold water
- 240 g Plain flour, sifted
- 125 g Toasted pecans, chopped see notes
- Extra icing sugar for coating
Instructions
- Pre heat oven to 150°C/300°F
- In the bowl of a stand mixer, cream the butter and icing sugar on medium, until light and fluffy. This should take 5 minutes. Stop and scrape the bowl a couple of times in between mixing.
- Add the vanilla extract and cold water, then beat until well combined
- Add the sifted flour and mix on low until combined
- Add the toasted pecans and mix on low until just combined
- Use a medium ice cream scoop (1 tablespoon) to scoop out dough. You can either drop them onto lined baking trays, or roll into a ball and flatten a little on the tray. Leave some space, as the cookies will spread just a little.
- Bake for 15 minutes, then remove from the oven and rest the cookies on the tray for 2 minutes.
- While still warm, toss the cookies into the extra icing sugar and serve.
Notes
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