American · Dessert
Pecan Sandies
A Southern classic: short, sandy-textured butter cookies studded with toasted pecans, baked low and slow until pale gold with a melt-in-the-mouth crumb. No eggs, no leavening — just butter, flour, sugar and nuts doing the work.
$1
12 minsPrep
17 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
248Calories
2.8gProtein
17.9gFat
19.9gCarbs
5.6gSugar
1.4gFiber
278mgSodium
28mgChol
7.3gSat Fat
64mgPotassium
13mgCalcium
1.1mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
English Breakfast Tea
local
Bourbon
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Cream the softened butter and sugar together in a bowl until pale and light, about 2 minutes by hand or with a hand-mixer.
2
Mix in the vanilla extract and salt, then fold in the flour until a soft dough just comes together.
3
Fold in the toasted, finely chopped pecans until evenly distributed through the dough.
4
Divide the dough into 2 portions and roll each into a ball, then flatten slightly into a thick disc on a parchment-lined baking sheet.
5
Bake at 160C (325F) for 16-18 minutes until the edges are golden and the centres are just set.
6
Cool the sandies on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 26g26g Butter, softened
- 10g10g Sugar White
- 35g35g All Purpose Flour
- 20g20g Pecan, toasted and finely chopped
- 2g2g Vanilla Extract
- 1g1g Salt
