Ingredients
Ingredients
- 1 cup butter
- 1/3 cup granulated sugar
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 3 tablespoons powdered sugar for rolling
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together butter and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth base for your dough.
- Add Wet Ingredients: Beat in water and vanilla extract to the creamed mixture, incorporating them thoroughly to enhance flavor and texture.
- Combine Dry Ingredients: Stir in the all-purpose flour and chopped pecans until a well combined dough forms, ensuring even distribution of nuts.
- Form Cookie Dough Balls: Shape the dough into 1-inch balls and place them at least 2 inches apart onto two lightly greased or parchment-lined baking sheets to allow room for spreading.
- Chill the Dough: Refrigerate the shaped cookies for 30 minutes while preheating the oven to 325°F, which helps maintain their shape during baking.
- Bake Cookies: Bake the chilled cookies in the preheated oven for 18 to 20 minutes until they turn lightly golden, being careful not to overbake.
- Cool the Cookies: Remove cookies from the oven and let them cool completely on the baking sheet to set their crumbly texture.
- Coat with Powdered Sugar: Roll the cooled cookies in powdered sugar to achieve the signature Pecan Sandies look and taste.
- Store Properly: Store the cookies in an airtight container, where they will stay fresh for about 3 to 5 days, ready to enjoy whenever you like.
Notes
- Ensure the dough is chilled before baking to prevent spreading and preserve the cookie shape.
- Use fresh pecans for the best nutty flavor and texture.
- Rolling the cookies in powdered sugar while they’re cool is key for the classic coating.
- Store cookies in an airtight container to maintain crispness and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
