Description
Homemade Pecan Sandies are buttery, crumbly shortbread cookies filled with chopped pecans. Their nutty flavor and melt-in-your-mouth texture make them a classic treat, perfect plain or dusted with powdered sugar! These are also called Mexican Wedding Cookies!
Ingredients
Scale
- 2 sticks (1 cup) of salted butter
- 1/3 cup granulated sugar
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1/2 - 1 cup powdered sugar for dusting
Instructions
- In a large mixing bowl, cream together the butter, granulated sugar, and water until fluffy. Beat in the vanilla extract.
- Fold in the flour and pecans until thoroughly mixed.
- Line a sheet tray with parchment paper and spray with non-stick baking spray.
- Shape into 1-inch balls and place on the sheet tray around 2 inches apart. Refrigerate for 30 mins to chill and set.
- Preheat the oven to 325 degrees Fahrenheit. Place the Sandies in the preheated oven to bake for 18-22 mins or until lightly golden. Remove from the oven and allow to cool to room temperature on the sheet tray.
- Roll each cookie in the powdered sugar until evenly coated.
- Enjoy!
Notes
- Store in an air-tight container. The Sandies stay good for about 3-5 days.
- You can pour the powdered sugar into gallon size Ziploc bag, add the cookies, and shake to coat them all at once.
- You can coat the Sandies with powdered sugar straight out of the oven. I recommend if you do that, you coat them right out of the oven and then roll them again in powdered sugar after they have cooled down completely.
- Prep Time: 15
- Chill Time: 30
- Cook Time: 18-22
- Category: Dessert
- Method: Baking
- Cuisine: American
