Shortbread cookies are one of the easiest and the most delicious cookies to make and this Pecan Shortbread Cookies is just that. If you love the commercial Pecan Sandies, then you have to try this recipe to make it at home.
Baking cookies is one of my favorite tasks and I love the holiday season for that reason. I look forward to the holiday season every year to try a handful of new cookie recipes and also to bake our family favorite.
This Pecan Shortbread cookies or the Pecan Sandies is no exception. I first tasted the commercial Keebler Sandies from the store and it immediately became one of my favorites. Though not a big fan of nuts in a cookie recipe, this Sandies recipe became an exception.
Pecans happen to be my favorite nut on any given day. We live in the suburbs and we have a lot of neighbors who have farms. One such neighbor has a Pecan farm and we buy fresh pecans from their farm every year.
Those are by far the best pecans we have eaten and I buy loads of them every year not just for us but also for my other friends and family.
Why make this recipe?
I always bought this Pecan shortbread cookie from the store and that is when I wanted to try it at home.
Who can say no to the buttery shortbread cookies? This recipe is a pretty straightforward shortbread cookie recipe with pecans added.
It is a straightforward recipe and uses just the basic ingredients.
This Pecan Sandies recipe needs no special ingredients or gadgets and can be made in a jiffy.
Variations to the Pecan Shortbread Cookies
- Half a cup of toasted coconut could be added to the dough for extra flavor.
- Pecans can be substituted with almonds, walnuts, or any nuts of your choice.
- Nuts can be totally avoided, and can be made as a plain shortbread cookie.
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
- Butter - I used unsalted butter for the recipe. We can use salted butter as well, but make sure you skip the salt in the dough.
- Sugar - I used fine granulated white sugar for the recipe
- Vanilla extract and almond extract
- Flour - We use All-purpose flour in the recipe.
- Pecans - chop the pecans into fine pieces to use in the recipe.
- Salt
Step-by-step process
- In a bowl, sift together the dry ingredients.
In an electric mixer, mix the butter and sugar. Beat until just combined.
Add the vanilla and the Almond extract.
Add the dry ingredients to the butter/sugar mixture.
Now add the pecans and mix on low speed until the dough starts to come together.
- Dump the mixture onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat the oven to 350°F.
Roll the chilled dough ½ inch thick and cut it into the desired shape. I used the plastic wrap on top of my dough when rolling. This made rolling easy and gave a smooth surface for the cookie.
Place the shaped pecan shortbread cookies on an ungreased cookie sheet
- Bake for 20 - 22 minutes or until the edges become brown. Allow to cool to room temperature and then serve or store as desired.
The dough freezes very well. Make a double batch and freeze the excess dough.
Thaw them overnight in the refrigerator before making the cookies.
Yes, you can use salted butter. But make sure not to add any extra salt in the recipe.
Expert Tips
- If using slightly older pecans, make sure to toast them a bit and then cool them before using.
- Don’t skip the refrigeration part of the cookie dough. That is what helps from the cookies from spreading out.
- Remove the cookies from the oven just when the edges are browning. They turn a shade darker once taken out.
More Similar Cookies
Recipe
Equipment
- ▢ Oven
- ▢ Stand Mixer
Ingredients
- ▢ ¾ lbs Unsalted Butter 3 sticks at room temperature
- ▢ 1 cup Sugar
- ▢ 1 teaspoon Vanilla extract
- ▢ 1 teaspoon Almond extract
- ▢ 3 ½ cups All purpose flour
- ▢ ¼ teaspoon Salt
- ▢ 1 ½ cups Pecans diced into tiny pieces
Instructions
- In a bowl, sift together the flour and salt.
- In an electric mixer, mix the butter and sugar. Beat until just combined.
- Add the vanilla and the almond extract.
- Add the dry ingredients to the butter/sugar mixture.
- Add the pecans and mix on low speed until the dough starts to come together.
- Dump the mixture onto a surface dusted with flour and shape into a flat disk. Wrap in a plastic and refrigerate for at least 30 mins.
- Preheat the oven to 350 F.
- Roll the chilled dough ½ inch thick and cut them into desired shape. I used the plastic wrap on top of my dough when rolling. This made rolling easy and gave a smooth surface for the cookie.
- Place the cookies on an ungreased cookie sheet and bake for 20 - 22 mins, until the edges become brown.
- Allow to cool to room temperature and then serve or store as desired.
Notes
½ cup of toasted coconut could be added to the dough for extra flavor.
Pecans can be substituted with almonds, walnuts or any nuts of your choice.
Nuts can be totally avoided and can be made as a plain shortbread cookie.
Can we freeze the cookie dough? - The dough freezes very well. Make a double batch and freeze the excess dough.
How to thaw the shortbread cookie dough? Thaw them overnight in the refrigerator before making the cookies.
Can I use salted butter? Yes, you can use salted butter. But make sure not to add any extra salt in the recipe.
If using slightly older pecans, make sure to toast them a bit and then cool them before using.
Don’t skip the refrigeration part of the cookie dough. That is what helps from the cookies from spreading out.
Remove the cookies from the oven just when the edges are browning. They turn a shade darker once taken out.
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Easy Eggless Coconut Macaroons
Pecan Shortbread Cookies | Pecan Sandies
Equipment
- Oven
- Stand Mixer
Ingredients
- ¾ lbs Unsalted Butter 3 sticks at room temperature
- 1 cup Sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 3 ½ cups All purpose flour
- ¼ teaspoon Salt
- 1 ½ cups Pecans diced into tiny pieces
Instructions
- In a bowl, sift together the flour and salt.
- In an electric mixer, mix the butter and sugar. Beat until just combined.
- Add the vanilla and the almond extract.
- Add the dry ingredients to the butter/sugar mixture.
- Add the pecans and mix on low speed until the dough starts to come together.
- Dump the mixture onto a surface dusted with flour and shape into a flat disk. Wrap in a plastic and refrigerate for at least 30 mins.
- Preheat the oven to 350 F.
- Roll the chilled dough ½ inch thick and cut them into desired shape. I used the plastic wrap on top of my dough when rolling. This made rolling easy and gave a smooth surface for the cookie.
- Place the cookies on an ungreased cookie sheet and bake for 20 - 22 mins, until the edges become brown.
- Allow to cool to room temperature and then serve or store as desired.
Notes
½ cup of toasted coconut could be added to the dough for extra flavor.
Pecans can be substituted with almonds, walnuts or any nuts of your choice.
Nuts can be totally avoided and can be made as a plain shortbread cookie.
Can we freeze the cookie dough? - The dough freezes very well. Make a double batch and freeze the excess dough.
How to thaw the shortbread cookie dough? Thaw them overnight in the refrigerator before making the cookies.
Can I use salted butter? Yes, you can use salted butter. But make sure not to add any extra salt in the recipe.
If using slightly older pecans, make sure to toast them a bit and then cool them before using.
Don’t skip the refrigeration part of the cookie dough. That is what helps from the cookies from spreading out.
Remove the cookies from the oven just when the edges are browning. They turn a shade darker once taken out.
