Pecan sandies are a type of shortbread cookie that was likely adapted from a basic sugar cookie recipe. The name comes from the sand-like color of the baked treats. Although its unknown where the first pecan sandy originated, we know that in 1987 Keebler Company began producing them commercially. Cookie aficionados in the United States celebrate June 23 as Pecan Sandie Day.
Recipe Servings: 72
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
20 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ⅓ cup pecans, finely chopped
- 1 cup butter, softened
- ½ cup sugar
- 2½ cups all-purpose flour
- 1 tsp vanilla extract
Directions
- Sprinkle the pecans into an ungreased skillet and cook over medium heat for 5–7 minutes, stirring frequently until the nuts begin to brown, and then stirring constantly until nuts are light brown. Remove the nuts from the heat and let them cool. This step is optional if you prefer the pecans untoasted.
- Beat together the butter and sugar until fluffy using an electric mixer on medium speed.
- Add the flour gradually, beating just until blended.
- Stir in toasted pecans and vanilla.
- Divide dough in half and shape each portion into a log about 12 inches long and 1¼ inch thick.
- Wraps the logs of dough with parchment or plastic wrap and chill them in the refrigerator for 60 minutes or until firm.
- Preheat the oven to 325°F and line baking sheets with parchment.
- Unwrap the dough logs and cut them into ¼-inch thick slices. Place the slices a ½ inch apart on the prepared baking sheets.
- Bake for 18–20 minutes or until lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
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