Pecan Sandies Cookies
Pecan Sandies Cookies are nutty with a hint of sweetness, made with a buttery shortbread cookie base with chopped pecans throughout, topped with a pecan to finish!
Servings: 18
Ingredients
- ½ cup Butter Softened
- ¼ cup Granulated Sugar 50g
- ½ cup Brown Sugar 106g
- 1 cup All-Purpose Flour plus 2 tablespoons, 120g
- 1 teaspoon Vanilla Extract
- 1 Egg Yolk Large
- ¼ teaspoon Salt
- 1 cup Chopped Pecans
- 24 Pecan Halves
Instructions
Make Cookie Dough
- In a large bowl or using a stand mixer, cream Butter, Granulated Sugar, and Brown Sugar. Creaming the Butter and Sugars together should take 3-4 minutes.
- Make sure to scrape the sides of the bowl down multiple times.
- Add Egg Yolk and Vanilla Extract and cream together for an additional 1-2 minutes.
- Gradually add Flour and a pinch of Salt. The mixture will be thick.
- Hand stir chopped pecans into cookie dough.
Bake and Assemble Cookies
- Preheat oven to 350 degrees. Line the baking sheet with parchment paper or use a silicone mat
- Using a small cookie scoop #60, scoop the cookie dough into balls and place them on the baking sheet lined with parchment paper. Make sure they're at least 2 inches apart to allow for spreading when shaping them.
- Using the bottom of a measuring cup, press the cookie dough balls flat. TIP: Dip measuring cup in sugar to prevent it from sticking to the cookie dough.
- Add half a pecan to the center of each cookie on top.
- Bake cookies for 7-9 minutes. The edges will be set but will NOT be golden in color.
- Allow cookies to cool on baking sheet for a few minutes before moving to a wire cooling rack.
- Makes about 18 cookies using size #50 cookie scoop.
Notes
Storage
- Store: Store cookies in an airtight container. Refrigerate the cookies with a sheet of parchment paper between each layer to prevent them from sticking together. The cookies will last up to 5 days. But I prefer to enjoy these cookies within 2-3 days.
- Freeze: Cookies can also be frozen for up to 3 months in a freezer-safe container or Ziploc bag. Place parchment paper between each cookie to prevent sticking when frozen.
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