Pecan Sandies From Scratch

stacked pecan cookies on a counter with milk and pecan pieces.

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4.64 from 22 votes

Buttery Pecan Sandies!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 18

Chilling time 30

Total Time 58

Servings cookies

Calories 201kcal

Author Tracy

Equipment

Ingredients

1 3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 cup salted butter
1/2 cup sugar
1/2 cup confectioner's sugar
1 teaspoon vanilla
1 egg beaten
1/4 teaspoon salt
1/2 cup pecans chopped

Instructions

Mix together flour, baking soda, and cream of tartar and set aside.
In the bowl of a stand mixer, or another large bowl (if using a hand mixer), cream butter, and sugars together until fluffy. Then add vanilla, salt, and egg and beat until smooth.
Slowly add the flour mixture to the sugar mixture and mix well after every addition, the dough will be a little thick.
With a large spoon, add the pecans and mix.
Cover the bowl with plastic wrap and chill for 30-45 minutes.
Pre-heat oven to 350 degrees.
Roll dough out in 1 1/2 - 2 inch balls and put on to an un-greased baking sheet.
Bake for 15-18 minutes until cookies are slightly browned (this will depend on the size of your cookies, if cookies are larger they can take up to 20 minutes)
Cool on a wire rack and enjoy! Store in a air tight container.

Video

Notes

I prefer bigger cookies and make about 12 cookies with this recipe.

Make your own Vanilla Extract from scratch! http://www.servedfromscratch.com/vanilla-extract-from-scratch/

Shortening vs. Butter

Shortening: This dough is so incredibly soft and it makes a much softer flakier, crumbly cookie. It also (because of the neutral flavor of the shortening) lets the pecan flavor shine more.

Butter: This dough is much thicker and produces a cookie that's chewier and a little richer from the butter, but just a slightly less pecan flavor than the cookies made with shortening.

Nutrition