I go back and forth on my favorite type of nuts. Usually I’d say pistachios, or marcona almonds, but then when I taste cookies like these ones, I can’t deny my love for the pecan.
If I didn’t love chocolate so much, I could say sandies are one of my most beloved cookies.
Buttery, crunchy, tender. A hint of salt that lingers on the tongue. Generous pieces of toasted pecans. Powdered sugar that melts in your mouth.
Pecan sandies are best eaten any time of day. Really. Not to mention, these guys are plump and large, making them perfect for sticking in your pack on a hike. Imagine munching on a sandie while taking in a great view of the Rockies???
If I haven’t convinced you to make these yet, consider this- no dough chilling required makes for a super speedy cookie.
Also, I bought fresh apricots at the farmer’s market today, so stay tuned for something apricot-related. A beautiful, flavorful fruit, they have a very brief season. If you see some at your market, grab them!
How to make this high altitude adjusted recipe:
Adapted from Bouchon Bakery by Thomas Keller & Sebastien Rouxel
- 1¾ cups all-purpose flour
- ¾ cup coarsely chopped pecans
- ¼ teaspoon salt
- 6 oz (1½ sticks) unsalted butter, softened
- ¾ cup + 1¾ teaspoons powdered sugar
- ½ teaspoon vanilla
- Preheat your oven to 350 F.
- Toss the flour, pecans, and salt together in a bowl.
- Cream the butter and powdered sugar until light and fluffy, about 2 minutes.
- Scrape down sides and bottom of bowl.
- Add the flour mixture and vanilla and mix until just combined.
- Be sure to scrape the bottom of the bowl to mix in any dry ingredients that have settled.
- Shape the dough into 1½ tablespoon-size balls and press down to flatten each into a 2" disk.
- Arrange the cookies on parchment-lined baking sheets about 1½" apart.
- Bake until pale golden brown, 20-22 minutes.
- Cool completely.
- Dust with powdered sugar if desired
- Makes about 1 dozen.