Pecan Sandy An easy Christmas cookie recipe that I will be making all year long! These are buttery, crumbly shortbread cookies with crispy edges and nutty crunch. Just cool, slice, and bake!
If you're looking for more treats to fill your holiday cookie plates, check out my homemade ones Danish butter cookies And these Pecan Pie Bars With a shortbread crust, next.
Why I Love This Pecan Sandies Recipe
These Old Fashioned Pecan Sandies are a favorite Christmas cookie, but they're so easy to make that I pop a batch in the oven all year long. These are crisp, buttery shortbread-style cookies packed with pecan crunch. Perfect for the holidays! Here's what makes these sandies so great:
- cold butter I've seen many pecan sandie recipes that call for room temperature butter. This recipe relies on butter chilled from the fridge, so you don't have to wait for the butter to soften.
- Easy recipe. This is such an easy cookie recipe with no bells or whistles. You don't even need to scoop and portion the cookie dough, since you roll it into a log for cutting. The dough is ready to freeze in minutes.
- Nut crunch. I love the taste of these cookies! There's a lot of butter, so they taste a bit like butter pecans with a hint of spice and crunch. Sandies are very similar melt away (Another Christmas favourite!), as each bite melts in your mouth. They go great with coffee or tea.
What is the difference between sandwiches and shortbread?
A sandy or sable cookie is a type of shortbread or sugar cookie made with pecans. The name comes from their crumbly texture and “sandy” colored dough. when Shortbread Often baked in a single pan and then cut into cookies, sandies are individually formed (more like sugar cookies) In this case, I make my pecan sandies as slice-and-bake cookies!
Materials you will need
You will need these ingredients to make these pecan sandies. They are easy to find, or already in the pantry! Scroll down to the recipe card for a printable ingredient list with recipe measurements.
- butter – You'll want to use cold, thick butter. It can be salted or unsalted.
- sugar – I use granulated sugar, but light brown sugar works too.
- ice water – such as ice cold water (you don't mix ice cubes into cookie dough!).
- Vanilla – Make sure it is pure vanilla extract and not imitation.
- spices – Cinnamon and salt. You can flavor these cookies with nutmeg, ginger, or pumpkin pie spice.
- flour
- pecan – I recommend raw, unsalted pecans. Chop them finely.
Sandies can be made as drop cookies, where the dough is scooped out and “dropped” onto a baking sheet, but these slice-and-bake cookies turned out great! All you do is refrigerate the dough and slice it into cookies, just like Pillsbury's Ready to Bake Sugar Cookies. Follow the steps below, and Scroll down to the recipe card for printable instructions.
- Make the cookie dough. Start by creaming the butter and sugar together, then add the ice water, vanilla, salt and cinnamon. Once it's mixed, slowly add the flour and fold in the pecans to form a dough.
- Chill the dough. Next, roll the cookie dough into a long log (about 2” in diameter). Wrap the log tightly in plastic wrap and refrigerate the cookie dough for an hour.
- Slice and bake. When you are ready to bake, roll out your cookie dough and slice it into ½” rounds. Transfer cookies to a lined baking sheet and bake at 325ºF for 15-20 minutes. Then, transfer the pecan sandies to a wire rack to cool.
Recipe tips
- Garnish with pecans. For extra crunch and a nice finish, top each cookie with a whole pecan, pressing on top of the cookie before baking.
- Dust with powdered sugar. If you like your cookies on the sweet side, dust the sandies with powdered sugar after cooling.
- Various nuts. In place of pecans, make these sandies with chopped walnuts, almonds, or hazelnuts.
- Make the cookie dough ahead. Once you've rolled the dough into a log to store in the fridge, you can easily wait 2-3 days to bake your cookies. You can store wrapped cookie dough in the refrigerator. When you're ready, thaw it in the fridge, slice and bake.
How to save
- At room temperature. Store pecan sandies in an airtight container at room temperature for up to 5 days.
- to freeze You can freeze these cookies for up to 2 months. Thaw them at room temperature before serving.
description
Pecan Sandy Buttery, crispy shortbread cookies with a rich nutty pecan crunch. I love making these as Christmas cookies, and they are good all year round!
- 12 tbsp (1 1/2 stick) cold butter, cubed
- 1/2 cup granulated sugar
- 2 tbsp ice water
- 1 1/2 tsp Vanilla extract
- 1/4 tsp kosher salt
- 1/4 tsp cinnamon
- 2 cups All purpose flour
- 1 cup Finely chopped pecans
- in your bowl Stand mixer fitted with Paddle attachmentBeat the butter and sugar on medium speed for 1 – 2 minutes until smooth.
- Add ice water, vanilla, salt, cinnamon and mix for 30 seconds. Turn the mixer to low and add the flour and pecans and mix until combined.
- Roll the dough into a 2-inch log and wrap in plastic wrap. Refrigerate for at least 1 hour until chilled.
- Preheat oven to 325°F. Line a baking sheet with baking parchment and set aside.
- Remove the dough from the refrigerator and slice the log into 1/2-inch slices.
- Place on the prepared baking sheet and bake for 15-20 minutes until lightly golden and set.
- Transfer to a wire rack to cool completely.
Note
- Store airtight at room temperature for up to 5 days for optimal freshness.
- Freeze airtight for up to 2 months. Thaw at room temperature.
