Description
Pecan sandies are buttery, crispy shortbread cookies with plenty of nutty pecan crunch. I love making these as Christmas cookies, and they’re just as good year-round!
Ingredients
Scale
- 12 tablespoons (1 1/2 sticks) cold butter, cubed
- 1/2 cup granulated sugar
- 2 tablespoons ice water
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 cups all purpose flour
- 1 cup finely chopped pecans
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed for 1 – 2 minutes, until smooth.
- Add in the ice water, vanilla, salt, cinnamon and mix for 30 seconds. Turn the mixer to low and add in the flour and pecans and mix until combined.
- Roll dough into a 2- inch log and wrap in plastic wrap. Refrigerate for at least 1 hour until chilled.
- Preheat the oven to 325°F. Line a baking sheet with baking parchment and set aside.
- Remove the dough from the refrigerator and slice the log into 1/2- inch slices.
- Place on the prepared baking sheet and bake for 15 – 20 minutes until lightly golden and set.
- Transfer to a wire rack to cool completely.
Notes
- Store airtight at room temperature for up to 5 days for best freshness.
- Freeze airtight for up to 2 months. Thaw at room temperature.
