|

Pecan Sandies (Chocolate Dipped)

These Chocolate Dipped Pecan Sandies have buttery shortbread, dotted throughout with toasted pecans. Sandies are a classic Christmas cookie. I dipped them in chocolate to dress them up for the holiday cookie tray. Perfect for gift-giving and cookie exchanges.


Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

Holiday sandies shortbread cookies

Sandies shortbread cookies were the biggest hit of our holiday Christmas cookie baking last year. The buttery flavor of shortbread cookies, dipped or drizzled in chocolate with the pecans is out of this world delicious!

I think it dresses them up a little for the holiday season. It is so nice to have a mix on the Christmas plate to have some dipped, but you create your own version! It is a nice twist on a classic sandies recipe.

Pecan sandies dipped in chocoalte on a wire cooling rack.

If you love these holiday recipes, then you’ll enjoy my popular pecan pie cookies and also my chocolate whipped shortbread cookies the holiday cookie recipe people often ask for!!

A great way to enjoy these pecan sandies is with our special homemade hot white chocolate or mint hot chocolate.

Why you’ll love this recipe

  • Easy classic pecan sandies cookie recipe
  • Pecan sandies with simple ingredients
  • 2 great make ahead options
  • Chocolate sandies cookies variation look amazing on holiday cookie trays or for gift giving

Sandies cookies ingredients

Ingredients for recipe with text overlay.
  • Butter – use the best quality butter at room temperature, but cool and not overly softened.
  • Powdered sugar
  • Granulated sugar
  • All Purpose Flour
  • Shortening
  • Chocolate Chips – semi sweet
  • Salt
  • Vanilla extract – I like to use pure vanilla extract for the best flavor.
  • Pecan – test for freshness before toating the pecans as they are a main ingredient and you want the tastiest, freshest pecans.

Substitutions

You can use artificial vanilla extract if that is what you have on hand in the pantry for this sandies recipe.

Use your favourite chocolate chips like milk, dark or white chips for melting the chocolate to dip the sandies in.

Step by step Instructions for making pecan sandies recipe

Sugar, butter and powdered sugar in bowl from stand mixer with paddle attachment.

.

STEP ONE – Chop pecans and place on baking sheet lined with parchment paper. I like to chop the pecans half chunky and half finely chopped for variety in each bite. You can do whichever you prefer. Bake in 350°F oven for 5 to 6 minutes, opening the oven door once to stir them a little. Set aside to cool while you prepare the cookie dough.

STEP TWO – In a large mixing bowl with electric mixer, or bowl from stand mixer fitted with paddle attachment, on medium speed, mix together butter (cut in cubes), granulated sugar and powdered sugar. This should take about two minutes. Scrape down the sides of the bowl often, then add in vanilla and mix just until combined.

Flour is added to the butter mixture in bowl from stand mixer.

STEP THREE – On low speed, stir in the flour mixing just until combined.

Pecans are added to the cookie dough by hand with a spatula.

STEP FOUR – Stir in the pecans by hand then scrape down the sides of the bowl to ensure everything is mixed together.

Cookie dough log on piece of parchment paper.

STEP FIVE – Divide dough in half and on a piece of parchment paper, roll into a 7-inch log. You may need to press in the end to get the right size and re-roll it a little.

Repeat with second piece of dough. Wrap in plastic wrap or parchment paper and place both logs in the refrigerator to chill for at least 1 hour.

Unbaked pecan sandies on parchment lined baking sheet, ready to go into the oven.

STEP SIX – Preheat oven to 350°F.  Line 2 cookie sheets with parchment paper.  

STEP SEVEN – Slice cookie dough logs into 1/2-inch thick slices.  We like them a little on the thicker side. You could cut them a little thinner if you like.

Place two inches apart and bake in 350°F oven for 12 minutes. If desired, press a pecan into the centre of some of the cookies.
Cool on cookie sheets for five minutes before transferring to cooling racks. Enjoy

Cooled pecan sandies drizzled with chocolate.

Chocolate dipped option for pecan sandies

In a small bowl, melt the chocolate chips with shortening in the microwave, 30 seconds at a time. Stir until almost completely melted, then stir again until completely melted.

Dip one side of cooled cookie into melted chocolate and place on parchment paper to set. Alternatively, you can drizzle the chocolate over top of each cookie. If desired, sprinkle a few chopped pecans on the melted chocolate.

Variations

You can chop up the pecans in the dough as is traditional and just have them plain or add a pecan to the top of the cookie.

The biggest variation for pecan sandies is dipping them or drizzling on some chocolate that always pairs so well with shortbread and pecans.

Gluten free pecan sandies recipe is a terrific variation for sandies cookies recipe.

Top tips for making the best pecan sandies recipe

  • I believe the secret to making the best pecan sandies ever for the holidays, lies within the toasting of the pecans and chopping them first seems to bring out the flavors even more
  • Use good quality chocolate chips for dipping
  • Do not over mix the shortbread dough
  • Allow the pecan sandies to cool for 5 minutes on the baking sheet before transferring to the cooling rack

Can you make pecan sandies recipe ahead of time?

Yes you can! When you have divided the dough and made your pecan sandies logs to chill in the fridge for 1 hour, simply place the logs in an airtight container to store in the fridge for 7 days before baking.

Option number 2 is to freeze the pecan sandies logs to make ahead for a longer period of time. Simply take your pecan sandies plastic wrapped logs and pace them in a freezer-safe container for up to 2 months.

Thaw the sandies cookie dough logs in the fridge overnight and then slice decorate and bake when ready to serve.

We prefer the fridge method to make ahead for up to 7 days for the best results.

Storage and freezing instructions

The best way to store your pecan sandies is using an airtight container at room temperature for 3 to 5 days. Using pieces of parchment paper in between pecan sandies cookie layers is a good idea for easy serving.

Can you freeze pecan sandies?

Yes you can! Freeze sandies cookies in a freezer-safe container separating any layers with parchment paper for 1 to 2 months for best results.

Thaw overnight in the fridge or at room temperature before serving.

You may also enjoy these holiday recipes

Easy Pecan Snowball Cookies

Grandma’s Old Fashioned Shortbread Cookies

Peanut Butter Blossom Hershey Cookies

Chocolate Dipped Peanut Butter Balls

Holiday Checkerboard Shortbread Cookies

Cherry Shortbread Chocolate Dipped Cookies

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate dipped pecan sandies on a wire cooling rack.

Pecan Sandies (Chocolate Dipped)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sandra Flegg
  • Total Time: 1 hour 33 minutes
  • Yield: 24 cookies

Description

These Chocolate Dipped Pecan Sandies have buttery shortbread, dotted throughout with aromatic, toasted pecans. Sandies are a classic holiday Christmas cookie. I dipped them in chocolate to dress them up for the holiday cookie tray. Perfect for gift-giving and cookie exchanges.


Ingredients

3/4 cup pecans, chopped

1 cup butter, cut into cubes

1/2 cup granulated sugar

1/2 cup powdered sugar

1 and 1/2 teaspoons vanilla extract

2 cups all purpose flour

1/4 teaspoons salt

CHOCOLATE-DIPPED VARIATION:

1 and 1/2 cups chocolate chips (or good quality chocolate)

2 teaspoons shortening


Instructions

  1. Chop pecans and place on baking sheet lined with parchment paper. I like to chop the pecans half chunky and half finely chopped for variety in each bite. You can do whichever you prefer.  Bake in 350°F oven for 5 to 6 minutes, opening the oven door once to stir them a little. Set aside to cool while you prepare the cookie dough.
  2. In a large mixing bowl with electric mixer, or bowl from stand mixer fitted with paddle attachment, on medium speed, mix together butter (cut in cubes), granulated sugar and powdered sugar. This should take about two minutes. Scrape down the sides of the bowl often, then add in vanilla and mix just until combined.
  3. On low speed, stir in the flour and salt mixing just until combined.
  4. Stir in the pecans by hand then scrape down the sides of the bowl to ensure everything is mixed together. 
  5. Divide dough in half and on a piece of parchment paper, roll into a 7-inch log. You may need to press in the end to get the right size and re-roll it a little.

    Repeat with second piece of dough. Wrap in plastic wrap or parchment paper and place both logs in the refrigerator to chill for at least 1 hour. 

  6. Preheat oven to 350°F.  Line 2 cookie sheets with parchment paper.  
  7. Slice cookie dough logs into 1/2-inch thick slices.  We like them a little on the thicker side. You could cut them a little thinner if you like. 

    Place two inches apart and bake in 350°F oven for 12 minutes. If desired, press a pecan into the centre of some of the cookies.
    Cool on cookie sheets for five minutes before transferring to cooling racks. Enjoy

  8. FOR CHOCOLATE-DIPPED VARIATION: In a small bowl, melt the chocolate chips with shortening in the microwave, 30 seconds at a time. Stir until almost completely melted, then stir again until completely melted.

    Dip one side of cooled cookie into melted chocolate and place on parchment paper to set. Alternatively, you can drizzle the chocolate over top of each cookie. If desired, sprinkle a few chopped pecans on the melted chocolate. 

Notes

Storage: The best way to store your pecan sandies is using an airtight container at room temperature for 3 to 5 days. Using pieces of parchment paper in between pecan sandies cookie layers is a good idea for easy serving.

Freezing: Freeze sandies cookies in a freezer-safe container separating any layers with parchment paper for 1 to 2 months for best results.

Thaw overnight in the fridge or at room temperature before serving.

  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 323
  • Sugar: 15.3 g
  • Sodium: 25.6 mg
  • Fat: 24.4 g
  • Saturated Fat: 8.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 2.9 g
  • Protein: 3.7 g
  • Cholesterol: 20.3 mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star