HOMEMADE PECAN SANDIES

An Irresistible Treat: Homemade Pecan Sandies

Imagine biting into a cookie that simply melts in your mouth. That’s exactly what you’ll experience with these delightful Homemade Pecan Sandies. They’re buttery, nutty, and so delicious that you’ll find yourself reaching for just one more. Perfect for sharing or savoring solo, these cookies are a must-try for anyone who loves a classic dessert with a twist.

Why You’ll Love This Recipe

These Pecan Sandies are not just cookies; they’re a testament to what happens when simple ingredients come together to create something magical. You’ll love the melt-in-your-mouth texture and the rich, buttery flavor, complemented by the crunch of pecans. Plus, this recipe is foolproof—ideal for bakers of all skill levels. With a few tweaks like using real butter and adding a touch more vanilla, these cookies have all the flavor you could want.

Kitchen Equipment You’ll Need

• Electric mixer
• Medium mixing bowl
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Plastic wrap
• Knife for slicing dough
• Cooling rack

Ingredients

• 2 sticks unsalted butter, at room temperature
• 1/3 cup sugar, plus more for sprinkling
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup pecans, coarsely chopped

Step-by-Step Instructions

1. In a medium bowl, use an electric mixer to beat the butter with the 1/3 cup of sugar and salt at medium speed until light and fluffy, about 3 minutes.
2. Beat in the vanilla, followed by the flour at low speed, scraping the sides and bottom of the bowl until the dough just comes together.
3. Add the pecans and beat until they are incorporated and lightly broken up.
4. Divide the dough in half and form each half into a 2-inch-thick log. Wrap them tightly in plastic wrap and refrigerate overnight.
5. Preheat the oven to 350°F. Line three baking sheets with parchment paper.
6. Working with one log at a time, slice the dough into scant 1/4-inch-thick slices. Arrange them on the baking sheets and sprinkle with sugar.
7. Bake for 25 to 30 minutes, until the cookies are lightly golden around the edges and on the bottom, shifting the baking sheets halfway through.
8. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a cooling rack to cool completely.

Tips for Success

• Make sure your butter is at room temperature for easy mixing.
• If the dough is too soft to handle, a quick chill in the fridge will make it easier to work with.
• Using parchment paper ensures the cookies won’t stick to the baking sheet.

Additional Tips and Variations

• For added flavor, try toasting the pecans before adding them to the dough.
• You can substitute walnuts for pecans if you prefer a different nutty flavor.

Nutritional Highlights (Per Serving)

While exact nutritional values can vary, each serving of these cookies is a delightful treat to be enjoyed in moderation. They offer a good balance of fats from the butter and pecans, along with a touch of sweetness.

Frequently Asked Questions (FAQ)

• Can I freeze the dough? Yes, the dough can be frozen for up to a month. Thaw it in the refrigerator before slicing and baking.
• What if I don’t have an electric mixer? You can use a hand whisk, but it will require more effort to achieve the light and fluffy texture.
• How long do these cookies stay fresh? Stored in an airtight container, they should remain fresh for up to a week.

Conclusion

These Homemade Pecan Sandies are a delightful addition to any cookie repertoire. Their buttery goodness and nutty flavor make them irresistible. I invite you to try this recipe and experience the joy of a truly melt-in-your-mouth cookie. Don’t forget to share your creations and any personal twists you’ve added to the recipe in the comments below! Enjoy baking!