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Pecan Sandies

Pecan Sandies

These easy Pecan Sandies are melt-in-your-mouth delicious. These shortbread cookies enjoy boatloads of chopped roasted pecans throughout the dough and brim with lovely buttery goodness. They're sweet and crumbly yet so soft and exceptionally good! Such a fun treat to make with the kids and also the perfect giveaway this holiday.
Makes 2 dozen
Course Snacks
Cuisine American, Southern
Prep Time 20 minutes
Cook Time 20 minutes
Fridge Time 1 hour
Total Time 1 hour 40 minutes
Servings 12
Calories 84kcal
Author Imma


  • cup (163.5g) pecans, coarsely chopped 
  • 8 ounce (226.8g) unsalted butter, room temperature 
  • ⅓  cup (66g) light brown sugar 
  • ½ cup (100g) granulated sugar 
  • 2 large egg yolk
  • 2 cup (250g) all-purpose flour 
  • ¾ teaspoon (3.75g) salt 
  • 2 teaspoon (8.4g) vanilla extract 
  • ½ cup (54.5g) pecan, as topping


  • Preheat the oven to 350℉/177℃.
  • Spread the pecans out in a single layer on a parchment-lined baking sheet.
  • Then bake for about 8-10 minutes or until fragrant and browned. Remove from the oven and let it cool.
  • Add pecans in a food processor and pulse until nuts are ground.
  • Using a mixer, cream the butter, granulated sugar, and brown sugar at medium to high speed until it's fluffy, about 4-5 minutes.
  • Stir in egg yolks, followed by flour, salt, and vanilla extract.
  • Add ground pecans and mix until thoroughly combined.
  • Cut about a 14- to 15-inch long piece of plastic wrap and place it on a board or work surface.
  • Divide dough in half and place one half on the plastic wrap. Transfer half the dough to the plastic wrap, roll and shape into a log, about 1½-inch-thick log. Repeat with the other half.
  • Place in the fridge for about 1-2 hours or until firm.
  • As soon as the dough firms up or when ready to bake, preheat the oven to 325℉/163℃. Then line two baking sheets with parchment paper.
  • Remove the plastic wrap around the dough and slice the dough into rounds about ¼ inch thick, rotating the log as you go so that it retains its shape.
  • Gently press a pecan half into the center of each cookie—transfer on the prepared baking sheets about 1 inch apart.
  • Bake for 20 minutes or until the tops are slightly browned, about 20 minutes, rotating the sheet pan halfway through, if possible.
  • Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.


  • Always toast your pecans. To bring out their wonderful nutty flavor and crunchiness. Remember to cool them first before chopping and adding them to our dough.
  • Your cookie dough should have that consistency akin to playdough – not too wet and sticky AND dry and crumbly.
  • If you want perfect cylindrical logs, you can use your empty paper towel rolls to shape your cookie logs. Just wrap your dough in the plastic wrap, then slide it into the roll. You can freeze it at this stage.
  • If you're making it with the kids (which I know for sure you will if you have kids with you), feel free to use different fun cookie cutters.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 2cookies | Calories: 84kcal | Carbohydrates: 12g | Protein: 0.9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 11mg | Fiber: 0.4g | Sugar: 6g