Ingredients for Butter Pecan Sandies
- 1 cup (113g) pecan halves
- Unsalted Butter
- Corn Oil
- All Purpose White Flour
- Powdered Sugar
- Light Brown Sugar
- Egg
- Egg Yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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How to Make Butter Pecan Sandies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large skillet over medium heat, melt 1/2 cup (113g) of unsalted butter. Add 1 cup (113g) pecan halves and cook, stirring frequently, until deeply golden brown and fragrant (about 5-7 minutes). Remove from heat and let cool slightly.
- In a large bowl, cream together 1 cup (2 sticks) (227g) unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then add 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the cooled browned pecans.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
32g
Fat
17g
Carbs
5g
