Dessertschewoutloud4.8
Pecan Sandies (4-Ingredients)
These easy Pecan Sandies are melt-in-your-mouth shortbread cookies that are bursting with the aroma of real butter and roasted pecans. We keep these pecan cookies deliciously simple with only 4 ingredients.
👥 30 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 30 min🔥 Cook: 12 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
- baking sheet
- oven
📝 Preparation Steps
1
Mix
2
In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Scrape down sides as needed.
3
Add only 1 1/2 cups of the flour and mix on medium-low speed until combined, scraping down sides as needed.
4
Knead
5
On a large board, sprinkle 1/3 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board.
6
Knead dough by hand for ⏱️ 2 minutes, adding only as much of the remaining flour as needed to make a soft pliable dough. The dough should end up soft and workable, similar to play-dough. If it's too sticky, add in one tablespoon of flour at a time just until dough is the right consistency. Do not add so much flour that dough becomes dry. You may not end up using all the flour. Work the pecans into dough.
7
Roll into logs
8
Divide dough in half and gently roll into logs that are 1 1/2" diameter. Tip: moisten palms with a bit of water or oil to prevent dough from sticking to palms. If your dough has become too warm, chill dough a few minutes to firm up just enough to allow you to roll it.
9
Chill dough
10
Wrap logs airtight and chill ⏱️ 30 minutes or until firm enough to slice easily. Preheat oven to 325F with rack on lower middle position. Line large rimmed baking sheet with parchment paper or silicone baking mat.
11
Slice
12
Remove one dough log from fridge and slice into 1/2" thick rounds. Place each cookie 2 inches apart on baking sheet. Place extra chopped pecans on top of cookies, if desired. Bake ⏱️ 12 minutes, or until bottom edges are golden brown. The tops of cookies should remain pale; do no over-bake.
13
Let cookies cool a couple of minutes on baking sheet, before transferring to wire rack to finish cooling. If desired, sprinkle with powdered sugar.
14
Repeat:
15
Repeat with the remaining dough log - if dough becomes too firm, let rest at room temp a few minutes to soften just enough to slice. Cookies keep very when sealed airtight, at room temp.
Nutrition Facts
calories
102 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
4 g
sodium Content
50 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
16 mg
carbohydrate Content
11 g
saturated Fat Content
4 g
unsaturated Fat Content
2.3 g
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