Pecan Sandies are a buttery, nutty, chewy cookie that is anything but basic and loaded with flavor. Simple to make and incredibly delicious.
Pecans were always easily accessible to me growing up in Florida. I remember my parent’s property was loaded with pecan trees. Each pecan season the green nut pods would begin to show up on the trees. Followed by them opening up to reveal the pecans that would eventually fall to the ground and need to be picked up. Picking up the pecans, consisted of racking the leaves and placing the pecans in buckets. It was work, but also just the beginning because the pecans would then need to be shelled and stored to have all year.
Now that I am grown, there are a few trees in my yard. However, the squirrels seem to beat me to the pecans each year when they become available. They are still my favorite nut and I love using them in recipes, like these Coconut Sugar Candied Pecans, and others when I can.
One cookie recipe that I have always been fond of that also includes pecans is Pecan Sandies. It is a sweet buttery cookie that is crispy on the outside with a chewy center. The buttery nutty flavor makes these cookies simple to make, but big on flavor. This recipe yields 12 to 15 cookies that are a tablespoon in size. You can make the cookies smaller, or larger if you would like. I also like to sprinkle a few extra pecan chips on top of the cookies prior to baking them in the oven. You definitely want to make this cookie recipe or save it for later.
Pecan SandiesPrint Recipe
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans
Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.
Using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
Reduce the speed of the mixer to low and add the flour, salt, and mix well.
Add the egg yolk and vanilla extract mixing until combined.
Add the chopped pecans and mix on low until incorporated.
Form the dough into 1-inch small balls (1 tablespoon) by hand, place on the prepared baking sheet.
Gently press down to flatten and form each cookie.
Bake for 8 to 10 minutes until cookies are set and the bottom has lightly browned.
Allow cooling for 5 minutes on baking sheet before removing to cool on rack completely.
Store in airtight container at room temperature.