Pecan Sandies

Photo by  David Prince
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  • Makes 24 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 165 calories
    • Calories 60 calories from fat
    • Fat 11 g
    • Sat Fat 5 g
    • Cholesterol 20 mg
    • Sodium 50 mg
    • Protein 2 g
    • Carbohydrate 15 g
    • Sugar 7 g
    • Fiber 1 g


  1. Check 2cups all-purpose flour, spooned and leveled
  2. Check 1/4teaspoon kosher salt
  3. Check 1cup (2 sticks) unsalted butter, at room temperature
  4. Check 1/2cup confectioners’ sugar
  5. Check 1/2cup granulated sugar
  6. Check 1teaspoon vanilla extract
  7. Check 1cup chopped pecans


  1. Heat oven to 350° F. In a medium bowl, whisk together the flour and salt.
  2. With an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be crumbly). Mix in the pecans.
  3. Roll heaping tablespoons of the dough into balls and place on parchment-lined baking sheets, spacing them 1 inch apart. Bake until the edges are golden, 18 to 20 minutes.
  4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total Time includes cooling time.