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Pecan Sandies – a classic shortbread cookie filled with toasted pecans and vanilla beans with a crisp coating of coarse sugar making these a wonderful and delicious “perfect anytime cookie.”
I’ve said it before and I’ll say it again, some of the best recipes are the easiest to make. These few simple ingredients come together in a lovely little shortbread cookie with a fantastic texture and a not too sweet bite of pecan perfection. These Pecan Sandies are almost a little too easy to whip together, it would be tempting to make a batch every time the craving strikes. It’s a good thing this recipe only makes two dozen cookies, guess you better double it!
The dough is mixed together then rolled into a log and chilled for at least an hour, or overnight, if you can wait that long. I can’t wait to see how it does frozen in individual slices. Pop a few out of the freezer and bake up fresh cookies on a moments notice. Is that a good thing or bad thing?
It’s a good thing! Toasted pecans and a crisp ring of turbinado sugar seal the deal making these one of the best cookies I’ve made in a long time. Sorry to my taste testers, these did not leave the house!
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- 3/4 cup pecans broken into large pieces
- 10 tablespoons unsalted butter room temperature
- 1/2 cup powdered sugar
- 1/2 vanilla bean, seeds removed
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 1/2 cups unbleached all-purpose flour
- 1 large egg yolk, lightly beaten
- 1/4 cup turbinado sugar or other coarse sugar
- Preheat oven to 350 degrees. Spread the pecans on a parchment lined baking sheet and bake for 5 minutes. Remove and cool while preparing the dough.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth. Add the confectioners' sugar, vanilla bean seeds, salt and vanilla to the butter and blend on medium low until combined.
- Add the flour a little at a time and mix until incorporated.
- Fold in the pecans using a rubber spatula.
- Place the dough on a large piece of parchment paper lightly dusted with flour. Form the dough into a log 1 1/2 inches thick. Wrap the dough tightly in the parchment paper and refrigerate for at least 1 hour or overnight.
- To bake preheat oven to 350 degrees.
- Remove the dough from the refrigerator to rest while preparing the egg wash.
- Lightly brush the entire log with the lightly beaten egg yolk and roll in the turbinado sugar to coat.
- Slice into 1/2-inch thick rounds and place on a parchment lined baking sheet.
- Bake for 20 minutes or until lightly browned on the bottom and set.
- Cool on a wire rack and store in an airtight container.
Recipe adapted from The Craft of Baking by Karen DeMasco & Mindy Fox
Here are a few more cookies recipes you might like!
- Lemon-Lime Shortbread Thumbprint Cookies ~ from Saving Room for Dessert
- Milk Chocolate Chip Peanut Butter Shortbread Cookies ~ from The View from Great Island
- Classic Shortbread Cookies ~ from Jo Cooks
- Old-Fashioned Shortbread Cookies with Salted Caramel ~ from The Cafe Sucre Farine
The snow is melting and we are back in business here in Virginia. The weather is just crazy this year and is supposed to reach the 60’s this weekend. Looking ahead to spring and hope to plant the garden early this year. I miss my tomatoes! Thanks so much for stopping by!