One of my favorite Cookie Recipes to make this time of year, is Pecan Sandies! These cookies are buttery and basically melt in your mouth with little to no effort. They have a tender, crumbly bite and one batch yields a pretty decent amount.
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One of my favorite things about this recipe is that the dough requires no refrigeration, which is great when you don’t want to wait to get baking. Another thing is that this dough hardly spreads! Plus, it’s versatile when it comes to shaping the cookies. For example, shape them into Lady Fingers or roll and cut them out…the choice is yours. As far as how many cookies this recipe turns out, well that really depends on the shape and size you decide to go with.
Traditionally, I roll the dough out and cut cookies that are approximately 2″ which makes about 4-5 dozen. In the picture above, I’ve cut them out and laid them on a baking sheet that’s been lined with waxed paper and then from here, I transfer to my silicone or parchment lined baking sheet (DO NOT BAKE THEM ON WAXED PAPER). I find it’s easier for me to have all of them together in one or sometimes two sheets as they wait their turn to get baked up!
If you use pecan cookie pieces (if available), it’s even easier. Otherwise, you’ll need to chop the pecans into tiny little bits.
In the picture above, I’ve cut out mini cookies, which makes approximately 7 dozen cookies, more or less. A fun thing about using mini cookie cutters is that you can make the shapes line up with special occasions or dates coming up!
Aren’t these the cutest little gingerbread shaped Pecan Sandies Cookie EVER!!!
The extra powdered sugar that remains in the bowl after they’ve all been dusted, gets sprinkled over them once they’ve been placed on the cookie tray or platter. It makes it look like the cookies have had a pile of snow dropped on them, only 100x better because it’s edible!!!
Pecan Sandies are a perfect addition to any cookie platter and they can even be packaged to hand out for a sweet snack, like the picture below! You can find cute packaging tins such as these at either your local dollar store or shop here!
- 1 cup Unsalted Butter, room temperature
- 1/3 cup Granulated Sugar
- 2 tsp Vanilla
- 2 1/2 tsp Water
- 2 cups Flour, All Purpose
- 1/4 cup Cornstarch
- 1 pinch Salt
- 1/2 cup Pecan Cookie Pieces
- 3/4 cup Powdered Sugar
In a bowl, combine flour, a tiny pinch of salt and cornstarch. Set aside.
Beat butter and sugar until light and fluffy. Add vanilla and water and continue beating until well combined. Stop and scrape bowl.
Add flour and pecan pieces to butter mixture. Slowly begin mixing until everything is well combined but do not over mix.
Roll out dough between two sheets of waxed paper to about 1/4" thick. Cut desired shapes.
Place an inch apart on a parchment or silicone mat lined baking sheets. Bake for 15-18 minutes in a 325 degree (F) preheated oven. When done, remove from oven and allow to cool completely.
In a small bowl, add powdered sugar. Add 2-3 cookies at a time in sugar and gently toss to coat. Repeat until they're all done.
By the way…
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