pecan sandies recipe

Pecan Sandies

Don't skip the step of toasting the pecans, it makes a big difference in the flavor of the cookies. To toast the pecans, place them on a baking sheet in a preheated 350 degree oven and bake until fragrant and lightly brown, about 5 to 10 minutes. Watch them carefully, so they don't burn.
4 hours
10 minutes
4 hours
pecan sandies recipe
  • 1 cup Pecans, Lightly Toasted and Cooled
  • 1/4 cup Granulated Sugar
  • 2 cups All-Purpose Flour
  • 1/2 cup Confectioner's Sugar
  • 3/4 teaspoons Salt
  • 3/4 cups Unsalted Butter, Cut into Small Chunks
  • 1 Large Egg, Beaten
Process in food processor until finely ground:
Pecans, lightly toasted and cooled
Granulated sugar

Add and pulse to combine:
All-purpose flour
Confectioners sugar

Add and pulse until completely incorporated:
Unsalted Butter

Add and pulse to combine:

Process just until dough comes together, then turn out onto counter, press into a disc and wrap in plastic wrap. Chill dough for 3-4 hours before rolling.

Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 3/8" thickness. Cut out with your favorite Ann Clark cookie cutter.

Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely.

Whisk 2 cups of confectioner's sugar with enough milk or cream to make a thick, yet spreadable (just barely pourable) consistency. It should take 3 to 6 tablespoons, depending on the amount of butterfat in the dairy product you're using. (If you use heavy cream, you'll need more than if you are using milk, and you may need to add a few drops of water as well.) Add 1/2 teaspoon vanilla and blend until smooth, then add food coloring if desired, and pipe or spoon onto cookies.