Pecan Sandies

Ingredients

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (60 g) powdered (confectioners’) sugar
• 1 teaspoon pure vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 cup (100 g) pecans, finely chopped

Instructions

1. Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugars: In a stand mixer fitted with the paddle (or using a hand mixer), beat the softened butter on medium speed until smooth, about 1 minute. Add granulated sugar and powdered sugar and beat until the mixture is light and fluffy, about 3–4 minutes. Scrape the bowl as needed.
3. Add vanilla: Mix in the vanilla extract until incorporated.
4. Combine dry ingredients: In a separate bowl whisk together the flour, baking powder and salt.
5. Make the dough: With the mixer on low speed, add the dry mixture to the butter mixture in two additions, mixing just until combined. The dough should be soft and hold together without being sticky.
6. Fold in pecans: Using a spatula, fold in the finely chopped pecans until evenly distributed.
7. Shape: Portion the dough into 1-inch (25 g) balls and place them 2 inches apart on prepared baking sheets. Alternatively, shape the dough into a log (about 2 inches in diameter), wrap in plastic, chill for 30–60 minutes, then slice into 1/2-inch rounds (see Make-Ahead & Shaping below).
8. Flatten: Gently press each dough ball with the bottom of a glass or your palm to slightly flatten into a disc. This helps them bake evenly and achieve the classic sandie shape.
9. Bake: Bake for 15–18 minutes, or until the edges are just beginning to turn a light golden color. The centers should remain pale — this keeps them tender.
10. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store once fully cooled.

Troubleshooting & Consistency Tips

• Cookies spread too much: The butter may be too soft or the dough too warm. Chill the dough for 15–20 minutes before shaping, and avoid overworking it.
• Dry, crumbly cookies: Don’t overbake — pull the sandies when the edges barely color. Ensure accurate oven temperature with a thermometer.
• Grainy texture: Use confectioners’ sugar as directed — powdered sugar contributes to the tender, fine crumb. Cream the butter and sugars until light to incorporate air.
• Pecans sink to the bottom: Chop pecans finely and toss them with a teaspoon of flour before folding in to help them suspend evenly in the dough.

Storage & Make-Ahead

Room temperature: Store cooled cookies in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in a single layer on a tray, transfer to a freezer bag, and keep up to 3 months. Thaw at room temperature.
Make-ahead dough: Shape into a log, wrap tightly, and refrigerate up to 48 hours or freeze for up to 3 months. Slice and bake from chilled (add 1–2 minutes to baking time if still cold).

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Why This Recipe Works

The combination of granulated sugar and powdered sugar creates a balanced sweetness and contributes to the tender, shortbread-like texture. Powdered sugar contains cornstarch which helps inhibit gluten development, yielding a more delicate crumb. Creaming the butter and sugars until light incorporates air for subtle lift, while a modest amount of baking powder prevents heaviness. Finely chopped pecans distribute flavor and texture through every bite without weighing the dough down.

Expert Tips from tinsuf

• Measure flour by spooning into the cup and leveling with a knife for consistent results — avoid scooping directly from the bag.
• For extra visual appeal, lightly dust cooled cookies with powdered sugar before serving.
• Use toasted pecans for a deeper, toasty flavor — toast them in a dry skillet over medium heat for 4–5 minutes, stirring, and cool before chopping.
• For a small aromatic lift, add 1/4 teaspoon of finely grated lemon zest to the dough — it brightens the butter and pecan notes without making the cookie citrusy.
• If you prefer a crisper sandie, bake 1–2 minutes longer until edges are golden (watch carefully to avoid overbaking).

Recipe provided by tinsuf. If you want a printable recipe card, metric conversions, or a gluten-free variant, tell me which and I’ll prepare it.