Perfect Melt-in-Your-Mouth Pecan Sandies
Perfect Melt-in-Your-Mouth Pecan Sandies
Introduction
These Perfect Melt-in-Your-Mouth Pecan Sandies are a beloved classic for a reason. With their irresistible buttery flavor and delightfully tender, crumbly texture, they practically dissolve the moment they hit your tongue. Incredibly easy to make, these shortbread-style cookies are perfect for holidays, everyday snacking, or gifting. Get ready to bake a batch of pure joy!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and 1/2 cup powdered sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Vanilla: Beat in the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together the flour and salt.
- Gradually Add Dry to Wet: Slowly add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. The dough will be thick and crumbly.
- Fold in Pecans: Gently fold in the finely chopped pecans until evenly distributed throughout the dough.
- Chill Dough (Optional but Recommended): For best results, cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This helps prevent spreading.
- Preheat Oven and Prep Pans: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Shape Cookies: Roll the dough into 1-inch balls. Place them about 1 inch apart on the prepared baking sheets. Do not flatten them.
- Bake: Bake for 15-18 minutes, or until the edges are lightly golden. The cookies will still be soft in the center but will firm up as they cool.
- Cool and Dust: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack. While still warm, generously dust the cookies with additional powdered sugar. Let cool completely before serving.
Pro Tips & Notes
- Use Room Temperature Butter: Ensure your butter is properly softened (but not melted!) for the best creamy texture when beating with sugar. This is crucial for light, fluffy cookies.
- Don't Overmix: Overmixing the flour can develop the gluten too much, leading to tough cookies. Mix only until just combined.
- Chill the Dough: While optional, chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much during baking, resulting in a thicker, more tender cookie.
- Toast Your Pecans: For an even deeper, nuttier flavor, lightly toast your chopped pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently, before adding them to the dough. Let them cool completely.
- Dust While Warm: Dusting the cookies with powdered sugar while they are still warm (but not hot) allows the sugar to adhere better and create that lovely, delicate coating.
Nutrition Facts (per serving)
- Calories: 120
- Protein: 1g
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Sugar: 3g
- Fiber: 1g
- Sodium: 30mg
Frequently Asked Questions
- Q: My Pecan Sandies turned out dry and crumbly, almost too brittle. What went wrong? A: This usually happens due to overbaking or not having enough moisture/fat. Ensure your oven temperature is accurate and bake just until the edges are lightly golden. Also, measure your ingredients precisely, especially the butter and flour.
- Q: Can I use different nuts instead of pecans? A: Absolutely! Walnuts, almonds, or even hazelnuts would make delicious substitutions. Just make sure to chop them finely.
- Q: How should I store Pecan Sandies? A: Store them in an airtight container at room temperature for up to 5-7 days.
- Q: Can I freeze the dough? A: Yes! You can form the dough into a log, wrap it tightly in plastic wrap, and then foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, slice, and bake as directed. You can also freeze shaped cookie balls.