Pecan Sandies

Prep: 2 20

Cook: 20

Total Time: 2 40

Yield: 28 cookies

Course: Dessert

Cuisine: American

Calories: 138kcal

Author: Jessica Gavin

Homemade pecan sandie recipe that yields a buttery shortbread texture that melts in your mouth. Perfect for making ahead, then slice and bake.

Ingredients

▢ 2 cups (227 g) pecan halves
▢ ½ cup (99 g) light brown sugar, packed
▢ ¼ cup (28 g) powdered sugar
▢ 1 ½ cup (213 g) all-purpose flour
▢ ¼ teaspoon (1 g) table salt
▢ ¾ cups (180 g) unsalted butter, cut into ½" slices and chilled
▢ 1 large egg yolk

Instructions

Toast the Nuts - In a medium skillet, add the pecans. Toast over medium heat until fragrant, shaking the pan to evenly heat, about 2 minutes. Transfer to a bowl. Reserve 28 unbroken pieces to add as a garnish.
Process the Nuts - Add the remaining pecans (about 1 1/2 cups), brown sugar, and powdered sugar to a food processor. Grind on low speed until the nuts are finely ground, about 20 seconds.
Make the Dough - Add the flour and salt to the food processor. Mix on low speed until combined, about 30 seconds, scraping the bottom of the bowl halfway through. Evenly distribute the chilled butter in the food processor, adding 1/3 of the butter at a time.
Process on the high setting to break down the pieces, then add the remaining butter until the mixture looks like wet sand. Scrape down the sides and bottom of the bowl after each addition. It will take 1 to 3 minutes, depending on the food processor's size. Add the egg and mix on high speed until combined, about 20 seconds.
Portion the Dough - Briefly knead the dough on the counter. Divide it in half, then roll each piece into 1 ¾" wide logs. Tightly wrap each log in plastic. Refrigerate until the dough is firm, about 2 hours. The dough can be made 3 days in advance.
Preheat the Oven - Adjust the oven rack to the upper-middle and lower-middle positions. Set the oven to 325ºF (163ºC). Line two baking sheets with parchment paper.
Slice the Dough - Cut the dough into ½" thick rounds. Place them 1" apart on the baking sheet. Reshape into circles if needed. Gently press one reserved pecan half in the center of each cookie.
Bake - Add both baking sheets to the oven. Bake for 10 minutes, then rotate and switch the trays. Continue to bake until the edges are golden brown, about 8 to 10 minutes. Cool the cookies on the baking sheet for 3 minutes. Transfer cookies to a wire rack to cool completely.

Notes

Make Ahead: Refrigerate the dough for up to 3 days, or freeze it for up to 2 months. Defrost before slicing.
Storing: Store cookies in an airtight container for up to 5 days.
Freezing: Store in a resealable plastic bag or airtight container for up to 1 month.
Using a Mixer: Finely chop the pecans. Add to the mixer bowl and combine with the sugars, flour, and salt. Add the pieces of butter, and incorporate using low speed, followed by the egg, until the dough forms.

Nutrition

Recipe Link

Recipe Video