Best Pecan Sandies

Best Pecan Sandies

ROOT9801

"These pecan cookies have been a Christmas tradition in my family for years. It's something I look forward to every year, but you don't have to wait for the holidays to enjoy these cookies."
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Ingredients

5 h servings 307 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.
  2. Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.
  3. Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.
  4. Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate 4 hours to overnight.
  5. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet parchment paper.
  6. Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.
  7. Bake in the preheated oven until golden around the edges, 12 to 15 minutes.

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Reviews

Read all reviews 13
  1. 13 Ratings

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Most helpful positive review

These are amazing! We couldn't keep our hands off of these cookies. They're buttery and crunchy and perfect. We made one minor change to the recipe. The dough was really, really sticky, so we ad...

Most helpful critical review

I did not care for this recipe.

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Least positive
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These are amazing! We couldn't keep our hands off of these cookies. They're buttery and crunchy and perfect. We made one minor change to the recipe. The dough was really, really sticky, so we ad...

Very good. Though, I did have to add more flour than stated (1/2 cp.) I used a 1 TBSP cookie scoop to make them uniform in size. I then floured the bottom of a glass, banged excess flour off by ...

I did not care for this recipe.

I followed the instructions, except I used roasted black walnuts. I didn't get the result that I was expecting. The exterior was crunchy and the cookie had a bit of a chew to it. I always expec...

Thank you for a simple, wonderful recipe! My husbands favorite cookie. I did not wait to chill, scooped and baked. They turned out delicious.

I made these for my parents. My cousin happened to be at my house when I was packing them up to deliver. I gave her some to try now that's all both my parents and cousin ask for. They were a big...

Really nice cookie

These were easy and delicious. Have a very creamy shortbread flavor. Definitely added them to my recipe box. Will make again.

Wasn't too sure about the recipe,since it has so few ingredients, but still tried it and I am sooo glad I did. I LOVE THESE! Will definitely make them again and again and again.

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