Pecan Sandies Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
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Carrie Vasios

These butter cookies are full of chopped pecans and just a hint of bourbon.

Recipe Details

Pecan Sandies Recipe

Active 15 mins
Total 30 mins
Makes 30 cookies
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Ingredients

  • 2 cups (about 10 ounces) all purpose flour
  • 1 teaspoon kosher salt
  • 18 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons bourbon
  • 2 cups chopped pecans

Directions

  1. Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. In a medium bowl, whisk together flour and salt. Set aside. In a large bowl, beat together butter, light brown sugar, and sugar until light and fluffy. Beat in vanilla and bourbon. Stir in flour mixture until combined. Stir in pecans. Chill dough in refrigerator for 30 minutes.

  3. Roll dough into 1 1/2-inch balls. Place cookies on baking sheets leaving 2 to 3 inches in between each cookie (you should fit about 15 cookies on each sheet) and bake cookies until golden brown, about 15 minutes.

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