Pecan Sandies

Pecan Sandies
Yield: about 5 dozen cookies Prep 10 mins Bake 325°F 20 mins


  • 3 sticks (3/4 pound) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon water, at room temperature
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 2 1/2 cups pecans, lightly toasted and coarsely chopped

Make It

1. Heat oven to 325 degrees F.

2. Place butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the eggs, vanilla and water, one at a time, beating well between additions. Scrape down the side of the bowl. Place the flour, salt and baking soda in a separate bowl and mix well. Add to the butter mixture and beat until combined. Scrape down the side of the bowl, add the chopped pecans and beat again.

3. Form the dough into 1-inch balls and using your hand or the bottom of a water glass, press down until flattened. Place on an ungreased cookie sheet. Transfer to 325 degrees oven and bake until the cookies are just beginning to brown on the edges, 17 to 20 minutes. Transfer to a wire cooling rack. Let cookie sheet cool completely between batches and repeat with the remaining dough.