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Pecan Sandies
These simple, buttery cookies are a holiday classic, but we make them all year long. They're perfect for sharing with friends, but my crew eats them so fast we don't often have leftovers.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
24
cookies
Calories
175
kcal
Author
Karly Campbell
Ingredients
1
cup
butter
softened
1/2
cup
packed brown sugar
1/2
cup
powdered sugar
1
large
egg
1
teaspoon
vanilla extract
2
cups
flour
1/2
teaspoon
baking soda
1/2
teaspoon
cream of tartar
1/2
teaspoon
salt
1
cup
chopped pecans
1/4
cup
granulated sugar
Instructions
Preheat oven to 375 degrees.
In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
Beat in the egg and vanilla until well combined.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Slowly add to the butter mixture and mix on low until just combined. Stir in the pecans.
The dough will be somewhat sticky, but roll it into 24 small balls and roll each ball in sugar.
Place on a parchment lined cookie sheet 1 inch apart (they don't spread much at all) and bake for 10 - 12 minutes or until the edges are golden.
Cool on wire racks.
Video
Notes
Be sure to use powdered sugar in the cookie dough for the best results.
Nutrition
Serving:
1
cookie
|
Calories:
175
kcal
|
Carbohydrates:
17
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
28
mg
|
Sodium:
143
mg
|
Potassium:
51
mg
|
Sugar:
9
g
|
Vitamin A:
250
IU
|
Vitamin C:
0.1
mg
|
Calcium:
12
mg
|
Iron:
0.7
mg