Pecan Sandies

These Pecan Sandies are crisp and crumbly and melt in your mouth delicious! They’re perfect with a cup of tea or even crumbled over your favorite ice cream!

Cookies, cakes, pies…and no one’s been complaining, because I’ve been sharing all along the way.

I mean it is bathing suit season, so there’s only a certain amount of baked goods I should be eating if I still want my suit to fit!

If you haven’t tried my Canadian Butter Tarts, Brown Sugar Blueberry Cookies or my Coconut Cream Pie Thumbprint Cookies, you better get baking because they’re delish!

Rich, Buttery Pecan Sandies

Today, I’m sharing a cookie that was my Dad’s favorite. Pecan Sandies.

My mother always made sure growing up that there was a bag of pecan sandies in the cabinet for Dad. Sometimes he’d pop home for lunch and after he finished his sandwich he always needed a cookie or two.

If you’re a regular follower here at the BHK you know my love for pecans, so these cookies are right up my alley.

And what I love about this recipe is that I’ve always got all the ingredients in my pantry, so whenever I get the craving I can make them.

Pecan Sandies

Author: MaryAnn Dwyer

Servings: 30 2-inch cookies

Print Recipe SaveSaved! Pin Recipe

These Pecan Sandies are crisp and crumbly and melt in your mouth delicious! They're perfect with a cup of tea or even crumbled over your favorite ice cream!

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Ingredients  

• 3/4 cup pecan pieces
• 1 cup all-purpose flour
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/4 cup plus 2 Tbsp. granulated sugar
• 1/4 cup light brown sugar, firmly packed
• 2 tsp. vanilla extract
• 1 tsp. kosher salt
• 1/4 tsp. baking soda
• 1 large egg yolk, cold from the fridge

Instructions 

• Preheat oven to 350 degrees. Place pecans on a baking sheet. Toast for 5-7 minutes until fragrant. Remove from the oven and set aside to cool, Line a large baking sheet with parchment paper. Set aside.
• Finely chop the pecans. In a medium bowl, whisk together flour and pecans until well combined.
• In a small saucepan, melt butter over medium-low heat. Continue to cook until butter gives off a nutty aroma and brown bits begin to appear at the bottom of the pan. Remove from the heat and cool for about one hour at room temperature.
• Stir sugars, vanilla, salt and baking soda into the cooled brown butter, then add the egg yolk. Fold in the pecan flour mixture.
• Scoop tablespoonfuls of dough onto prepared sheet, leaving 2 inches apart. Flatten into 3/4-inch discs. Bake for 13-15 minutes until lightly browned. Cool to room temperature on the baking sheet. Repeat with remaining dough. Store cookies in airtight container for up to three weeks at room temperature.

Notes

Don't skip toasting your pecans. Toasting them makes them crunchier and intensifies the rich nutty flavor.

When you brown your butter, keep a close eye on the saucepan. The butter can go from lightly browned to burnt rather quickly.

I flatten my cookies with the bottom of a glass that I lightly dip in sugar.

Keyword: cookies, dessert, pecans

Cuisine: American

Course: Dessert

Recipe adapted from Bravetart by Stella Parks