Go Back
pecan sandies
Print

Pecan Sandies

These pecan sandies are melt in your mouth delicious, buttery, just the right amount of sweet, and loaded with freshly chopped pecans.

Course cookies
Keyword cookies, pecans, dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 30
Calories 122 kcal

Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • ½ cup granulated sugar, plus more for topping
  • ½ cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla exract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ¾ tsp sea salt
  • 1 cup pecans, finely chopped

Instructions

  1. In the bowl of a stand mixer, cream the butter, oil, granulated sugar and powdered sugar together, until smooth. Add egg and vanilla and beat until completely incorporated, scraping down sides of bowl as necessary.

  2. Sift flour, baking powder, and salt into bowl and mix until just combined. Stir in pecans, then cover and refrigerate dough for 25–30 minutes. While the dough is in the fridge preheat oven to 375 degrees and line a baking sheet with parchment paper.

  3. Using your cookie scooper, create 1 inch dough balls and place on prepared baking sheet at least 3 inches apart and press lightly (I used the bottom of a small glass) until cookies are about half inch thick. Sprinkle the top of each cookie with a light dusting of granulated sugar.  Bake 10–11 minutes, or until tops of cookies change to a dry look.

  4. Enjoy these delicious morsels of goodness.

Recipe Notes

Adapted from Everyday Dishes