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+ servings

Pecan Sandies

Classic shortbread cookies filled with toasted pecans and vanilla beans with a crisp coating of coarse sugar make these a wonderful and delicious "perfect anytime cookie."
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Cookies
Servings: 24 cookies
Author: Tricia


  • 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.