Pecan Sandies were one of my favorite cookies growing up. I always enjoyed the store bought version, and I never knew just how easy it is to make them from scratch! These buttery shortbread cookies are filled with home made praline pecans. They’re delightfully crunchy, and super addicting!
These guys are super simple to make. First, make the praline pecans by melting sugar and pecans and until the sugar is bubbly and golden. After the praline pecans have cooled, chop them with either a knife or a food processor. Next, make a simple shortbread base, and fold the chopped pecans into the dough. All that’s left is chilling, baking, and you’ll have pecan sandies even better than the store bought version!
One thing I love about these cookies, is you don’t have to work to roll out the cookie dough. All you have to do is form the cookie dough into two logs, cut them into slices, and bake! It really couldn’t be easier.
Related Recipes
Seeking even more nutty sweets? If so, you have to try these Baklava Sticky Buns. Or maybe you’re just crazy for pecans. In that case, check out this Maple Apple Pecan Babka or this Pumpkin Pecan Pound Cake.
Pecan Sandies
Ingredients
- 1 cup butter softened
- 1/3 + 1/2 cup granulated white sugar divided
- 2/3 cup raw pecans
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups all purpose flour
Instructions
- In a medium saucepan, combine pecans and 1/3 cup sugar, and heat over low heat until sugar is completely melted, stirring occasionally with a metal spoon.
- Once sugar has melted completely, turn heat to medium and cook until sugar is golden brown in color, stirring occasionally with a metal spoon. The nuts should smell toasty and, well, nutty. Make sure not to let the sugar cook too long, you don't want it to burn.
- Pour pecan mixture onto wax paper and let cool completely. Once praline has cooled, finely chop up the praline using either a knife, food processor, or a plastic bag and rolling pin until there are only a few larger pieces of pecan visible. Set aside.
- Beat together butter and sugar until light and fluffy. Add salt and vanilla extract, and beat to combine.
- Add flour, about half a cup at a time, until flour is well incorporated.
- Fold chopped candied pecans into the dough.
- Divide the dough in half, and form each half into a long log about 1 1/2 inch in diameter. Wrap each log in plastic wrap, and chill for one hour.
- Preheat oven to 350F. Line two baking sheets with parchment paper or Silpat.
- Cut logs into 1/4 inch thick slices. Place the cookie slices onto the prepared baking sheet, leaving a bit of space between the cookies.
- Bake for 10-15 minutes, or until cookies are lightly golden.
- Let cookies cool on sheet for 5 minutes, then transfer them to cooling rack and let them finish cooling.
