Description
Homemade Pecan Sandies are classic buttery shortbread cookies loaded with toasted pecans and rolled in sugar for a delightful crunch. These tender and crumbly treats are perfect for holiday gatherings or a sweet everyday snack, offering a rich, nutty flavor and melt-in-your-mouth texture.
Ingredients
Scale
Wet Ingredients
- 1/2 lb. (2 sticks) unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup confectioner’s sugar, sifted
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 4 cups (500g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp salt
Add-ins
- 2 cups chopped pecans
For Rolling
- 1/2 cup granulated sugar
Instructions
- Preheat oven: Preheat the oven to 325°F (163°C) to prepare for baking the cookies evenly.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and sifted confectioner’s sugar until the mixture is smooth and fluffy, providing the base for the dough.
- Incorporate eggs and vanilla: Beat in the eggs one at a time to ensure proper emulsification, then mix in the vanilla extract for added flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to evenly distribute the rising agents and seasoning.
- Mix dry into wet: Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough which can toughen the cookies.
- Add pecans: Gently fold the chopped pecans into the dough to ensure even distribution without breaking the nuts further.
- Shape and roll dough: Roll the dough into 1-inch balls, then coat each ball with granulated sugar to create a sweet, crunchy exterior.
- Arrange on baking sheets: Place the dough balls about 2 inches apart on baking sheets lined with parchment paper or silicone mats to prevent sticking and allow for even spreading.
- Bake cookies: Bake for 10 to 12 minutes, or until the edges turn a light golden brown, indicating they are perfectly baked but still tender inside.
- Cool cookies: Let the cookies cool on the baking sheets for a few minutes to set, then transfer to wire racks to cool completely, preserving their crisp texture.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Roll dough balls evenly to achieve uniform baking.
- Store cookies in an airtight container to maintain freshness for up to one week.
- Pecans can be toasted before chopping for enhanced flavor.
- Using parchment paper or silicone mats prevents sticking and eases cleanup.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
