Pecan Sandies Recipe (Buttery, Nutty Shortbread Cookies)

Ingredients

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped pecans
• 2 cups all-purpose flour
• 1/4 teaspoon salt​

Unsalted butter gives you control over the salt level and that rich shortbread base, while the mix of white and brown sugar adds both sweetness and a touch of caramel depth. Chopped pecans provide crunch and a nutty flavor that defines classic Pecan Sandies.​

Equipment

You don’t need anything fancy, just:

• Stand mixer with paddle attachment or hand mixer and large mixing bowl
• Measuring cups and spoons
• Wax paper or parchment
• Baking sheet
• Cooling rack​

A mixer helps you cream the butter and sugars to the right light, fluffy texture, which is key for tender cookies.​

Step-by-step instructions

1. Cream butter and sugars

You start by building that buttery shortbread base.

1. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, add the room-temperature butter, granulated sugar, and light brown sugar.
2. Beat on medium speed until the mixture is smooth, light, and fluffy, about 5–7 minutes; it should turn a pale yellow.​

Proper creaming adds air to the dough, which helps give these cookies their delicate, melt-in-your-mouth texture.​​

2. Add egg and vanilla

1. Beat in the egg until fully incorporated.
2. Mix in the vanilla extract.​

This step binds the dough and adds that warm vanilla background flavor that pairs perfectly with pecans.​

3. Mix in pecans, flour, and salt

1. Add the chopped pecans, flour, and salt to the bowl.
2. Mix on low speed just until everything is combined and a soft dough forms. Avoid overmixing once the flour goes in so the cookies stay tender.​

Shortbread-style dough should feel soft but not sticky; the pecans should be evenly distributed throughout.​

4. Shape into a log and chill

1. Transfer the dough to a piece of wax paper or parchment.
2. Shape it into a log about 1 1/2 inches thick (think slice-and-bake cookie log).​
3. Wrap the log tightly in the wax paper and refrigerate for at least 4 hours, or up to overnight.

Chilling firms the butter so the cookies hold their shape in the oven and also lets the flavors meld, a common technique in pecan shortbread recipes.​

5. Slice and bake

1. Preheat your oven to 350°F (177°C).
2. Unwrap the chilled dough and place it on a cutting board.
3. Slice the log into 1/2‑inch thick rounds with a sharp knife.​
4. Arrange the slices on an ungreased baking sheet, leaving a little space between each cookie.
5. Bake for 12–15 minutes, or until the edges are lightly golden and the centers look set.​

The exact time depends on your oven; you’re looking for pale centers with just a hint of golden color at the edges for that perfect sandy texture.​

6. Cool

• Let the cookies rest on the baking sheet for a couple of minutes, then transfer them to a cooling rack to cool completely.​

Cooling on a rack helps them crisp up slightly while staying tender in the middle.​