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!
Hey there folks. How has everyone’s week been going? Hope y’all are fitting in some summer fun!
I know it’s been hot, but for some reason, I’ve been baking up a storm lately.
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!
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 Ingredients
- all-purpose flour
- unsalted butter
- granulated sugar
- light brown sugar
- vanilla extract
- baking soda
I also love that we brown the butter for this recipe which gives these cookies an even richer, nuttier flavor. And the crunchy, crumbly texture of these cookies is to die for. These beauties are perfect with a cup of tea. We also enjoy them crumbled over ice cream.
Hope you bake a batch guys! I know you’d love ’em. Enjoy!
A Few Cook’s Notes for Pecan Sandies
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.
More Cookies Recipes to Enjoy
- 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
- 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.
Recipe adapted from Bravetart by Stella Parks