How to Make Classic Pecan Sandies: A Step-by-Step Guide
Pecan Sandies are a timeless, buttery, and nutty cookie that has been a favorite for generations. These cookies, known for their crumbly texture and rich pecan flavor, are perfect for any occasion. Whether you’re looking for a simple treat to enjoy with your afternoon tea or a crowd-pleaser for your next gathering, Pecan Sandies are a delightful choice. In this article, we’ll walk you through the process of making these delectable cookies, with tips and tricks to ensure they turn out perfectly every time.
Ingredients for Pecan Sandies
To make the best Pecan Sandies, you will need the following ingredients:
- 1 cup unsalted butter, softened: The base of any good cookie, butter adds richness and a tender crumb to these sandies.
- ¼ cup granulated sugar: Adds a bit of sweetness and helps the cookies hold their shape.
- ⅓ cup packed light brown sugar: Adds moisture and a deeper flavor thanks to its molasses content.
- 2 cups all-purpose flour: The structure of the cookie, flour binds everything together.
- ½ teaspoon salt: Enhances all the flavors, making the sweetness pop.
- 1 ½ teaspoons vanilla extract: Adds a warm, aromatic note that complements the pecans.
- 1 ½ cups coarsely chopped pecans (reserve ½ cup): The star ingredient, providing that signature nutty flavor and crunch.
Step-by-Step Instructions to Make Pecan Sandies
1. Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
2. Cream the Butter and Sugars
In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened butter, granulated sugar, and light brown sugar together on medium speed. Continue to mix until the mixture is light and fluffy, which should take about 2-5 minutes. The key here is to incorporate air into the butter, which will help create a tender, melt-in-your-mouth texture.
3. Add Dry Ingredients and Vanilla
Reduce the mixer speed to low, then gradually add the flour, salt, and vanilla extract. Mix until the dry ingredients are fully incorporated into the butter mixture. The dough should come together and be slightly crumbly, but not too dry. If the dough feels too dry, you can add a tablespoon of milk or water to help it bind.
4. Fold in the Pecans
Switch the mixer to the stir setting, or use a spatula, to fold in the chopped pecans. Remember to reserve about ½ cup of the pecans for rolling the dough later. The pecans should be evenly distributed throughout the dough.
5. Shape the Cookies
Using a 1 ½ tablespoon scoop, form the dough into balls. Take each dough ball and roll it through the reserved chopped pecans, pressing gently to ensure the nuts stick to the dough. This step adds extra texture and flavor to the cookies.
6. Flatten and Bake
Place the dough balls on the prepared baking sheet, spacing them slightly apart to allow for spreading. Use the bottom of a glass or a Pyrex measuring cup to gently flatten each dough ball. Bake the cookies in the preheated oven for 14-16 minutes, or until the edges are lightly browned. The cookies will firm up as they cool, so don’t worry if they seem soft when you first take them out.
7. Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set and develop their characteristic crisp texture. Once cooled, your Pecan Sandies are ready to be enjoyed!
Notes
- Storage: Pecan Sandies can be stored in an airtight container at room temperature for up to a week. They also freeze well, so you can make a big batch and enjoy them later.
- Pecan Alternatives: If you’re not a fan of pecans, feel free to substitute them with other nuts like walnuts or almonds.
- Flavor Variations: For a twist, try adding a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Details
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutritional Facts
Each Pecan Sandie cookie contains approximately:
- Calories: 150 kcal
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 50mg
- Carbohydrates: 14g
- Fiber: 1g
- Sugar: 7g
- Protein: 2g
These nutritional facts are estimates and can vary based on the exact ingredients and brands you use.
Frequently Asked Questions (FAQ)
1. Can I make Pecan Sandies ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. You can also freeze the dough balls and bake them directly from the freezer; just add a couple of extra minutes to the baking time.
2. How do I know when the cookies are done?
The cookies are done when the edges are lightly browned. They may still look a little soft in the center, but they will firm up as they cool.
3. Can I use salted butter instead of unsalted?
Yes, you can use salted butter. Just reduce the added salt in the recipe to 1/4 teaspoon.
4. Can I add chocolate chips to this recipe?
Certainly! Chocolate chips can be a delicious addition to Pecan Sandies. Simply fold in 1/2 to 1 cup of chocolate chips along with the pecans.
5. What’s the best way to store Pecan Sandies?
Store Pecan Sandies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
This recipe for Pecan Sandies is a classic that’s sure to delight anyone who loves a good, nutty cookie. Whether you’re making them for a special occasion or just because, they’re bound to be a hit. Enjoy baking!
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How to Make Classic Pecan Sandies
- Total Time: 31 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Pecan Sandies are delightful, buttery cookies packed with coarsely chopped pecans. These classic treats feature a crumbly texture with a nutty crunch and are perfect for any occasion. Easy to make and even easier to enjoy, these cookies are a crowd-pleaser with their rich flavor and satisfying bite.
Ingredients
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- ⅓ cup packed light brown sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 ½ cups coarsely chopped pecans (reserve ½ cup)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the softened butter and both sugars on medium speed until light and fluffy, about 2-5 minutes.
- Combine Dry Ingredients: Reduce mixer speed to low. Add flour, salt, and vanilla extract to the butter mixture. Mix until just combined.
- Fold in Pecans: Switch to the stir setting and fold in the chopped pecans, reserving about ½ cup for later.
- Shape Cookies: Using a 1 ½ tablespoon scoop, form the dough into balls and roll through the reserved chopped pecans.
- Flatten and Bake: Place dough balls on the prepared baking sheet, spacing them slightly apart. Flatten each ball using the bottom of a glass or measuring cup. Bake for 14-16 minutes, or until the edges are lightly browned.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies for up to 3 months.
- Nut Variations: You can substitute pecans with walnuts or almonds if desired.
- Flavor Additions: For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dough.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150 kcal per cookie
- Sugar: 7g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: How to Make Classic Pecan Sandies