Pecan sandies are an easy Christmas cookie recipe

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Indulge in the delectable charm of Pecan Sandies, a timeless Christmas treat that will tantalize your taste buds year-round. These buttery, crumbly shortbread cookies boast crispy edges and a nutty crunch that will leave you craving more.

With their ease of preparation and readily available ingredients, Pecan Sandies are a culinary delight that can be enjoyed by all. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you effortlessly through the process.

For those seeking a festive touch to their holiday cookie platters, consider pairing Pecan Sandies with my homemade Danish butter cookies or the irresistible pecan pie bars with a shortbread crust. These delectable treats will undoubtedly become cherished favorites.

The origins of Pecan Sandies can be traced back to the classic Christmas cookie tradition. However, their versatility extends beyond the holiday season, making them a year-round indulgence. Their crispy, buttery texture and abundance of pecan crunch will satisfy your cravings at any time.

Sandy cookies, also known as sable cookies, are a unique type of shortbread or sugar cookie that incorporates pecans. Unlike traditional shortbread, which is baked in a single pan and cut into cookies, sandies are individually formed, resembling sugar cookies.

While drop cookies, where the dough is scooped and dropped onto a baking sheet, are a popular option, the slice-and-bake method used for Pecan Sandies yields exceptional results. Simply refrigerate the dough and slice it into cookies, mirroring the convenience of Pillsbury's Ready To Bake Sugar Cookies.

Follow the step-by-step instructions below or scroll down to the recipe card for printable guidance.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped pecans

Instructions:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed for 1-2 minutes, until smooth.
2. Beat in the vanilla extract.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the chopped pecans.
6. Form the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour, or overnight.
7. Preheat oven to 350°F (175°C).
8. Line a baking sheet with parchment paper.
9. Remove the dough from the refrigerator and slice the log into 1/2-inch slices.
10. Place the slices on the prepared baking sheet, spacing them about 2 inches apart.
11. Bake for 10-12 minutes, or until the edges are golden brown.
12. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• For a more intense pecan flavor, toast the pecans before chopping them.
• If you don't have a stand mixer, you can cream the butter and sugar together with a hand mixer or a wooden spoon.
• The dough can be refrigerated for up to 3 days or frozen for up to 2 months.
• Pecan Sandies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Nutritional Information:

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