Pecan Sandies

How to Make Pecan Sandies

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1. Heat the oven to 175°C / 350°F. Spread the pecans on a baking tray and toast them for 6 minutes, until fragrant, then chop them finely and line two baking trays with baking paper.

   Mark done Start 6 min timer

2. Beat the butter and 75 g of icing sugar for 2 minutes, until pale and creamy, then beat in the vanilla.

   Mark done Start 2 min timer

3. Stir in the flour and salt, then the pecans, until the dough comes together.

   Mark done

4. Cover the dough and chill for 30 minutes.

   Mark done Start 30 min timer

5. Roll the dough into 24 balls, about 30 g each, and set them on the trays 3 cm apart. Flatten each slightly with your palm.

   Mark done

6. Bake for 18 to 20 minutes, until pale golden at the base and edges.

   Mark done Start 18 min timer

7. Let them cool on the tray for 5 minutes, then roll them in the remaining icing sugar while they are still warm, and roll again when cold.

   Mark done Start 5 min timer

Tips for Making Pecan Sandies

• Toast the pecans first. It takes 6 minutes in the oven and gives the cookies a richer, more nutty flavour.
• Chill the dough before shaping. Butter-rich dough that starts warm spreads thin in the oven.
• Roll them in the sugar twice, first when warm and again when cold. The first coat melts into the surface, and the second stays powdery.

What to Serve with Pecan Sandies

• A cup of coffee
• Vanilla ice cream
• A glass of cold milk

Storing & Reheating Pecan Sandies

Keep in an airtight tin for up to 5 days. Freeze the baked cookies for up to 3 months, or freeze the balls of dough and bake from frozen for 3 minutes longer.

Pecan Sandies FAQ: Common Questions

Pecan Sandies Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.