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Easy slice-and-bake Pecan Sandies shortbread cookies on a baking tray

Pecan Sandies

Delightfully straightforward, buttery pecan sandies that are perfect for any occasion, from holiday cookie swaps to a simple weeknight bake.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened (room temperature) Use softened butter, not melted.
  • 1/2 cup powdered sugar (confectioners’ sugar) Sift if clumped.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can substitute with 1:1 gluten-free baking blend.
  • 1/2 cup pecans, chopped (lightly toasted for more flavor) Toast pecans for maximum flavor.
  • 1/4 teaspoon salt

Method
 

Preparation
  1. In a mixing bowl, cream the softened butter and powdered sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
  2. Add the vanilla extract and mix just until incorporated.
  3. Sprinkle the flour and salt over the butter mixture. Mix on low speed until the dough looks sandy and holds together when you press a little.
  4. Fold in the chopped pecans with a spatula until evenly distributed.
  5. Turn the dough onto a piece of plastic wrap. Shape it into a log about 1.5–2 inches in diameter, smoothing the surface.
  6. Refrigerate the log for at least 2 hours (or up to 2 days). You can also freeze the log for up to 3 months.
Baking
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Unwrap the chilled log and slice into 1/4-inch-thick rounds. Place slices about 1 inch apart on the prepared sheet.
  3. Bake for 12–15 minutes, until the edges are just turning golden.
  4. Cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

For a nuttier profile, toast pecans in a dry pan for 3–4 minutes until fragrant. For a dairy-free option, use a firm plant-based butter stick. These cookies can be served with coffee or tea, and can be paired with a scoop of vanilla ice cream.