Buttery Pecan Sandies are the official cookie of fall ~ feed hungry back to schoolers, or get a head start on your holiday cookie list. (But first, make a batch just for you.) These easy slice and bake shortbread cookies are fabulous!
Slice and bake shortbread cookies are practically an art form here at tvfgi
So it’s about time I added pecan sandies to my collection! These simple slice and bake cookies follow the same tried and true formula as my other shortbread cookies, but with the important addition of lots of toasted pecans. A good dose of vanilla and almond extract brings out the pecan flavor like nothing else.
Like so many traditional fall and holiday cookies, this recipe is a blast from the past, but in the best way.
- French sablé (sanded) cookies are traditional shortbread cookies with a crumbly texture, similar to Mexican or Italian wedding cookies, which are also coated in powdered sugar.
- The name ‘sandies’ is said to come from the color of the baked cookie.
- Keebler starting commercially producing sandies in the 1950s and trademarked the name.
- Some recipes include egg and make a softer, drop style cookie.
- National Pecan Sandies day is June 23rd.
The beauty of slice and bake cookies is that you can prep the dough ahead of time
Simply wrap well and refrigerate the log of dough, then pull it out when you need it. It’s positively luxurious to have readymade cookie dough waiting at your beck and call.
You can freeze the UNBAKED log of pecan sandies dough
- Wrap it well in both plastic and foil. When ready to use, defrost in the refrigerator overnight.
Freeze the BAKED pecan sandies cookies
- Let the cookies cool completely before wrapping and freezing. Let the cookies defrost on your countertop.
Tips for making Pecan Sandies
- Toasting the nuts is essential ~ it makes the difference between soft bland nuts and crunchy, super ‘nutty’ nuts. Trust me.
- I use brown sugar (light or dark) for this recipe because it brings warm caramel flavors to the cookies.
- Make a double batch and freeze a log for your holiday baking, these cookies are always the first to go at Christmas!
Quick grocery list for pecan sandies
You might have everything in the pantry, I know I always do!
- Pecans ~ buy the best you can afford, halves are always fresher than pre-chopped.
- flour
- brown sugar
- butter
- vanilla and almond extracts
- salt
- granulated sugar (optional)
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Pecan Sandies Recipe
Buttery Pecan Sandies are the official cookie of fall ~ feed hungry back to schoolers, or get a head start on your holiday cookie list. These easy slice and bake shortbread cookies are fabulous!
Servings: 18 -24 cookies
Ingredients
- 1 cup (226 grams) unsalted butter at room temperature
- 1/2 cup (100 grams)packed light brown sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp kosher salt
- 2 1/2 cups (313 grams) all purpose flour ~ measure with the fluff/scoop/level method for accuracy
- 1/2 cup (75 grams) chopped toasted pecans
- 1/4 cup (50 grams) granulated sugar for rolling edges, optional.
Instructions
- Cream the butter and sugar together until light and fluffy. I do this in a stand mixer, but you can use electric beaters, or a wooden spoon. Beat in the extracts and salt.
- Gradually beat in the flour, on low, until combined. Fold in the pecans until evenly dispersed.
- Turn the dough out onto a large piece of parchment or plastic wrap and bring together into a smooth log. If your dough is crumbly, take a minute to bring it together.
- Form the dough into a 10 inch log, smoothing it out as best you can.
- Wrap up in the paper or plastic tightly, twisting the ends to seal. Refrigerate for an hour.
- Preheat the oven to 325F Line a baking sheet with parchment.
- Unwrap your log of dough and carefully slice into 1/3 - 1/2 inch slices. Your dough may crumble a bit on the edges, just push it back into shape with your fingers.
- If you like you can roll the outside edge of each cookie in the granulated sugar before placing it, 2 inches apart, on your cookie sheet. (Occasionally I will lightly coat the whole cookie with sugar, it gives a nice 'sandy' finish after baking.) Bake for about 20 minutes until just starting to turn golden around the edges.
- Cool on a baking rack.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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I am a big fan of all your slice and bake cookies and I always have several rolls in the freezer! I made these gluten free by using measure for measure gf flour, and an egg. They turned out beautiful! And although they were a bit crumbly the same day, they were perfect the next. Just adding this comment in case someone would be thinking of a GF version.
I made thes cookies recently. I liked the texture, but I would like a sweeter cookie (I sprinkled white sugar on some cookies, but it didn’t add any sweetness to the cookie). HELP ! Thank you in advance. ?
how does this double? would I need to change anything to make a double batch??
Yes, you can feel free to double the batch!
Sue the one ingredient I am challenged with when it comes to shortbread is toffee bits not the ones with chocolate in the bag …the regular English toffee bits. Do you have a shortbread recipe where you have utilized them or have input regarding their use. Thanks so much!
Sue would it work to pat or roll out dough so a person could cut out shapes rather than roll into a log and cut into slices? Thanks so much great cookie. Appreciate all your shortbread cookies! Laurie
Yes, that works too Laurie.
Sue, it’s about time that I made these as I have saved this recipe for months. I am wondering if you have used coconut sugar in place of brown sugar in recipes? It has the caramel/molasses flavor but not as moist. It is 1/2 the glycemic index as granulated or brown sugar, so would be really helpful in our family’s diet. Just wondered if you have tried. Thanks Sue!
I made them a few days ago and they turned out great! I love the texture, the smell of butter, the way they melt in your mouth! Loved them!
I have not made these but want to know if you can freeze log them thaw before baking?
Yes, for sure.
Believe me – this is the first time ever I made cookies*!And these are fantastic! Everybody loved them! Sue, thank you so much….
*(I make brownies and bars, though)
Wow really? Never made cookies before?? I’m glad these were your first 🙂
Is it really only 1/2 cup of brown sugar into the dough? Checking ingredients before I make these.
Yes, that’s right Lisa. Be sure to firmly pack your sugar, and if you want a little extra sweet touch, coat the unbaked cookies lightly in sugar before baking.