Pecan sandies are a store-bought
cookie classic, and while we’d never turn up our noses at our old favorites, our homemade version is pretty tasty (and possibly even better!). Featuring thick, buttery shortbread studded with toasted pecans and rimmed with decorative sparkling sugar for a little extra crunch, it takes the nostalgic favorite to the next level. Best part? They’re icebox cookies, meaning they’re almost as easy as buying some from the store.
History of pecan sandies:
As the story goes, the Keebler Company (yep, with the elves) registered the name “Sandy” as the name for their line of shortbread cookies in 1955. Though they’ve made multiple versions in the subsequent years, including a plain variety, one with cashews, and even one with toffee, the pecan flavor has always been the most popular, spurring home bakers to try and replicate them at home.
While some recipes call for powdered sugar or cornstarch to emphasize the trademark sandiness, we found that this could make the cookie a little drier than we liked. Our version sticks to the classic butter, granulated sugar, and all-purpose flour to bring you a cookie that’s buttery, crisp, and just sandy enough.
How to make pecan sandies:
Besides the fact that they’re DELICIOUS, one of our favorite things about these cookies is that they’re slice-and-bake. Once the dough is made, it’s rolled into a log, wrapped in plastic, and refrigerated until firm. When you want to bake, all you have to do is slice that log into coins and pop them on a baking sheet. No messing with a rolling pin, no monkeying around with two spoons. Just slice and bake.
The timeline is also flexible here: You can bake off all the cookies the same day you make the dough (baked pecan sandies will keep for about 3 days in an airtight container at room temperature or in the refrigerator), or leave it chilling in the fridge for up to a week or the freezer for up to two months for whenever the cookie craving hits. When you’re ready to bake, you can slice them off the log while still frozen and then let them thaw on the baking sheets for a few minutes while the oven warms up.
Made these? Let us know how it went in the comments below!
Pecan sandies are a store-bought
cookie classic, and while we’d never turn up our noses at our old favorites, our homemade version is pretty tasty (and possibly even better!). Featuring thick, buttery shortbread studded with toasted pecans and rimmed with decorative sparkling sugar for a little extra crunch, it takes the nostalgic favorite to the next level. Best part? They’re icebox cookies, meaning they’re almost as easy as buying some from the store.
History of pecan sandies:
As the story goes, the Keebler Company (yep, with the elves) registered the name “Sandy” as the name for their line of shortbread cookies in 1955. Though they’ve made multiple versions in the subsequent years, including a plain variety, one with cashews, and even one with toffee, the pecan flavor has always been the most popular, spurring home bakers to try and replicate them at home.
While some recipes call for powdered sugar or cornstarch to emphasize the trademark sandiness, we found that this could make the cookie a little drier than we liked. Our version sticks to the classic butter, granulated sugar, and all-purpose flour to bring you a cookie that’s buttery, crisp, and just sandy enough.
How to make pecan sandies:
Besides the fact that they’re DELICIOUS, one of our favorite things about these cookies is that they’re slice-and-bake. Once the dough is made, it’s rolled into a log, wrapped in plastic, and refrigerated until firm. When you want to bake, all you have to do is slice that log into coins and pop them on a baking sheet. No messing with a rolling pin, no monkeying around with two spoons. Just slice and bake.
The timeline is also flexible here: You can bake off all the cookies the same day you make the dough (baked pecan sandies will keep for about 3 days in an airtight container at room temperature or in the refrigerator), or leave it chilling in the fridge for up to a week or the freezer for up to two months for whenever the cookie craving hits. When you’re ready to bake, you can slice them off the log while still frozen and then let them thaw on the baking sheets for a few minutes while the oven warms up.
Made these? Let us know how it went in the comments below!
- Yields:
-
32
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 129
Directions
-
- Step 1
Preheat oven to 350°. Spread pecans on a rimmed baking sheet and toast, stirring every 5 minutes, until toasty smelling and light golden inside, 8 to 10 minutes. Let cool, then coarsely chop.
- Step 2In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a hand mixer, on medium-high speed, cream butter and granulated sugar until fluffy and pale. Beat in vanilla and salt, then fold in flour with a rubber spatula until only a few dry streaks remain. Add pecans and fold to combine.
- Step 3Divide dough in half (about 350 g. per half). Arrange each half in the center of a square piece of plastic wrap. Using plastic, form dough into an 8″ log. Twist ends of plastic wrap to seal and refrigerate until firm, at least 1 hour.
- Step 4Preheat oven to 350° and line 2 baking sheets with parchment paper. Remove 1 dough log from refrigerator and unwrap. Place decorative sugar, if using, in a small flat container. Roll dough in decorative sugar, pressing to help sugar adhere to sides of log.
- Step 5Using a sharp knife, slice dough log into 1/2″ coins; arrange on prepared baking sheets, spacing 1″ apart. Bake until golden brown around the edges, 12 to 15 minutes. Let cool 2 minutes on baking sheet, then transfer to a wire rack and let cool completely. Store in an airtight container. Repeat with remaining dough.
- Step 6Make Ahead: Dough can be made 1 week ahead; keep wrapped in plastic in refrigerator, or freeze up to 1 month.
- Step 1
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