Best pecan shortbread cookie recipe how to#

This post first appeared February 7, 2019, and was last updated November 23, 2020. How should I store the cookies once baked? Store in an airtight container on the counter for up to 3 days.Pecan shortbread cookies are a traditional favourite we need right now! Easy, rich, salty, and sweet, don’t underestimate these tasty treats. They are not soft like a lemon cookie as they have a buttery crunch. Did I so something wrong? Nope! These are a crumbly, crispy cookie like a shortbread. When ready to enjoy, let thaw and flatten with sugar. Fully roll the dough into balls and freeze. I would suggest freezing them before baking. How far apart should I space the dough balls before baking? These cookies will spread a bit so place them at least 2 inches apart before baking.Ĭan you freeze these cookies? Yes. How much does one batch of pecan sandies make? This recipe makes about 36 cookies if you’re making them with a tablespoon measuring spoon and more if using a heaping teaspoon. The cookies will spread just a little bit after flattening them. It just depends on if you want bit size or a few bites per cookie. I liked the finished size of the heaping tablespoon better, but a heaping teaspoon works as well. What size should the cookie balls be? I used a heaping teaspoon and also a heaping tablespoon.

(I’m telling myself this.) The buttery nutty flavor and crispy texture are a real treat with a hot cup of coffee or a cold glass of milk. I look for just the slightest little bit of golden brown around an edge, and then I take them out to cool.Īfter letting them cool, try not to eat too many in one sitting. (You’ve over-baked if the cookies are a dark golden color.).

The first cookie will stick a bit, but the white sugar will stick to the bottom of the glass making the rest of the cookies easy to flatten.Īlso, I recommend using a baking mat like these or parchment paper to keep the cookies from sticking.īake 12 – 15 minutes at 350˚F until the cookies are fully baked, but not a dark golden brown. Flatten to about 1/3″ using a glass in dipped in white sugar. Shape into balls using a heaping tablespoon. Gradually add the dry ingredients to the creamed butter and sugar until mixed in, scraping the bowl as you go.Ĭhill the dough for at least 1/2 an hour or until you’re ready to make your cookies. In a separate bowl, mix together the dry ingredients. Add sugar and cream again on medium speed for about two minutes or until the batter is light and fluffy.

Because of that, I made the cookies a second time with additional flour and they turned out thicker which is how I prefer them! How to Make Pecan SandiesĬream the butter and shortening together. Based on the age of this recipe and the fact that it said to “sift” the flour, my guess is that the flour originally used in this recipe was not a fine as our modern all purpose flour. The only change I made to this recipe was an additional 1/4 cup of flour. Finding this pecan sandies cookies (similar flavor to the pecan cream cheese cookies) recipe looked like a great recipe to try right out of my grandma’s recipe box.Īnd it’s from a type writer! Anyone else just love an old fashioned homemade recipe like this? I like to envision my grandma at one of her church potlucks asking for the recipe and then getting this type written recipe in return with the lady’s name on it. In my family any kind of crispy cookie like almond jelly cookies, shortbread or biscotti becomes a favorite. When I stumbled onto this recipe, I knew it would be a hit.

These cookies are one of our favorites made from my grandma’s old fashioned recipe. Thick homemade buttery pecan sandies cookies that have the texture of shortbread with an added crispy nutty flavor.

Best pecan shortbread cookie recipe how to#