Pecan Sandies Recipe
These buttery pecan sandies are crisp, crumbly, and filled with toasted pecans. With a delicate shortbread-like texture and subtle cinnamon warmth, they make the perfect cookie for holidays, afternoon coffee breaks, or anytime you need a simple homemade treat.
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Calories: 145kcal
Servings: 16 Cookies
Equipment
- Hand Mixer or Stand Mixer
- Rubber spatula
- Baking tray
- Cookie Scoop
Ingredients
- 175 g unsalted butter softened
- 85 g icing sugar
- 5 ml vanilla essence
- 1 g salt
- 240 g maida all-purpose flour
- 20 g cornstarch
- 90 g toasted pecans chopped
- 2 g cinnamon
Instructions
- Preheat your oven to 160°C and line a baking tray with parchment paper.
- In a large mixing bowl, cream the softened butter and icing sugar together until light and fluffy. Add the vanilla essence and mix again until fully incorporated.
- Add the flour, cornstarch, salt, and cinnamon. Gently fold everything together until a soft dough forms.
- Fold in the chopped toasted pecans until evenly distributed throughout the dough.
- Scoop portions weighing approximately 35–40 grams each and place them on the prepared baking tray.
- Gently flatten each cookie slightly with your hand or the bottom of a glass.
- Chill the tray in the refrigerator for 15–20 minutes.
- Bake for 15–18 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Toast the pecans before adding them to the dough for the best nutty flavor.
- Chill the shaped cookies for 15–20 minutes to help them hold their shape while baking.
- Do not overbake; the cookies will continue to firm up as they cool.
- Store in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 145kcal