If you like pecan sandies, which by the way today is National Pecan Sandies Day, then you will like this recipe for pecan sugar cookies. It is a chewier, slightly sweeter version of the popular pecan shortbread. A friend of mine, Gidget and I were discussing how she is trying to get a great pecan sandy recipe and still hasn’t gotten it just right. She even gave me a handy little nut chopper to help speed up the process. But you can use a food process, a knife or blender.
She loves the little elves version which is very crisp and just sweet enough. I’m trying to crack the code for her. The flavor of these cookies are spot on to the original. Now we just have to work on texture. In the meantime, enjoy this happy accident! These cookies are simply too delicious not to share the recipe.
Made with butter or margarine, they will have a chewier center. You can substitute for crisco, but the tops will be crinkly and the cookie will be less chewy. More crunchy, but not entirely. If you try vegetable spread, just don’t. That version was terrible and only the chickens enjoyed them.
Pecan sugar cookies are easy to make, don’t cost a lot of money and taste divine. I recommend you try them today. What are you waiting for? And let’s all thank Gidget for this brilliant recipe.
In a large bowl, blend butter and sugar 
You want it creamy. 
Add an egg. 
Mix until smooth. 
Then, beat in the vanilla. 
Next, chop up some nuts finely. 
Add the nuts. 
And the flour, baking soda and salt. 
Stir until just combined. 
Place on a cookie sheet. 
Press them down. 
Bake! 
Admire your cookies. 
Happy baking!
Pecan Sugar Cookies
Ingredients
- 1 ½ cups (225g) flour
- 1 cup (200g) sugar
- ½ cup (113g) softened butter
- ¾ cup (85g) finely chopped pecans
- 1 large (50g) egg
- 1 tsp (6g) baking soda
- 1 tsp (5mL) vanilla
- ¼ tsp (1.25g) salt
Instructions
- Preheat oven to 350F (180C)
- Combine flour, baking soda and salt in small bowl.
- In large bowl, beat softened butter and sugars until creamy. Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended. Fold in pecans.
- Drop 1 tbs of batter approximately 2" (5cm) apart on a baking sheet and press down with the back of a spoon.
- Bake 10 – 15 minutes or until edges are golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.
Sometimes its scary how the universe lines up! It just happens that we are discussing pecan sandies in the month of june AND THERE IS A NATIONAL PECAN SANDIE DAY IN JUNE !!!! it really is meant to be. I can’t wait to give these a try.
Isn’t it funny? I was doing a little research for your cookie recipe and came across the holiday. There apparently is a celebration for everything! 😀 By the way, I have your little elves recipe ready to go, just need to make another batch as I need pictures to go with the cookies.