Pecan Sandies
Servings 36 cookies
cookies
Buttery and nutty homemade pecan sandies cookies recipe that makes the best crumbly cookie.
Ingredients
- 1/2 Cup salted butter softened
- 1/2 Cup shortening
- 1 Cup granulated sugar
- 1 3/4 Cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 Cup pecans chopped
Instructions
- Cream butter and shortening together. Gradually add sugar and cream on medium speed for 2 minutes until light and fluffy.
- In a separate bowl, mix together dry ingredients. Gradually add to creamed sugar and butter mixture until fully incorporated. Stir in pecans.
- Wrap dough in plastic wrap and place in the refrigerator for at least 1/2 an hour or up to 24 hours.
- Remove from refrigerator once cooled and roll into balls with a heaping tablespoon as your measurement. Place on baking mat on cookie sheet about 2 inches apart. Flatten to 1/3" using a glass dipped in sugar.
- Bake 12 to 15 minutes in a 350˚F oven.
Notes
If you want little bite size pecan sandies, use a heaping teaspoon to measure dough and lower your baking time.
Nutrition
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 7mg | Sodium: 42mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.3mg