Pecan Sandies

pecan-sandies
Photo by Greg DuPree
Pecan Sandies 3.8 172 5 1
Rating
★ ★ ★ ★ ★
Read Reviews
  • Makes 24 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    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

Heat oven to 350° F. In a medium bowl, whisk together the flour and salt.

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.

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.

Ingredients

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

Directions

  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.

Real Simple Digital Products