These Pecan Sandies cookies combine crispy, buttery, and nutty goodness to make this cookie an all-time favorite.No cookie platter is complete without these nutty and buttery Pecan Sandies. These may seem unassuming next to chocolatey cookies, or those fabulous decorated cookies, but these are sneaky good. These crispy cookies are not overly sweet and they make an excellent compliment to tea or coffee. I remember this cookie always being one of my mother’s favorites. And of course, mom always knows best.
Think shortbread plus crunchy pecans. That’s this cookie in a nutshell. (No pun intended.) These Pecan Sandies pack well and are a good cookie for sharing during the holidays as edible gifts, or for a cookie exchange.
Preparation for these cookies is pretty basic. Begin by beating together (with an electric mixer) the butter and sugar until smooth. Add in a bit of ice water, salt, cinnamon, flour, finely chopped pecans (or walnuts) and a vanilla extract. Mix the dough to combine well, then cover tightly in plastic wrap or a zip top plastic bag and chill in the refrigerator for at least 30 minutes. Once chilled, firmly form 1-inch dough balls. The dough tends to be a bit crumbly, so take time to press it together well to hold the shape.
Place dough balls on ungreased parchment lined baking sheets about 2-inches apart. Use a flat-bottomed glass to gently flatten balls to about 1/2-inch thick. Or if you’d like roll into crescent shapes. All that’s left to do is bake. It takes about 20 minutes at 325-degrees F.
The dough for these Pecan Sandies works best when chilled for a while before divvying them up for baking. The dough can also be formed into a roll, chilled for a few days and then sliced for baking as needed.
2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup sugar, granulated
1 cup confectioner’s sugar (sifted)
2 eggs (large)
1 teaspoon vanilla extract
4 cups flour, all purpose (500 gr.)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups pecans (chopped)
1/2 cup sugar, granulated (for decoration)
Preheat oven to 325 degrees F.
In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.