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
- 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.
- 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.
- On low speed, stir in the flour and salt mixing just until combined.
- Stir in the pecans by hand then scrape down the sides of the bowl to ensure everything is mixed together.
-
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.
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
-
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 - 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
