4 Ingredient Pecan Shortbread Sandies

Total Time 1 hr
Difficulty: Beginner
Cooking Temp: 325  F
Servings: 24
Calories: 160
Description

Buttery slice and bake pecan shortbread cookies made with 4 main ingredients. These cookies bake up tender, lightly crisp at the edges, and full of toasted pecan flavor.

Ingredients
    For the Cookies
  • 1 cup salted butter (cold, cut into small cubes)
  • 1/2 cup light brown sugar (packed)
  • 2 1/4 cups all purpose flour
  • 1/2 cup pecans (toasted and finely chopped)
Instructions
    Cream the butter and sugar
  1. 1
    Place the cold cubed butter and brown sugar in a large mixing bowl. Using a hand mixer or stand mixer, beat on medium to medium high speed for 6 to 8 minutes, until the mixture looks pale, soft, and creamy. Scrape down the bowl once or twice so everything mixes evenly.
    2. Mix in the flour
  2. 2
    Add the flour in 2 or 3 additions, mixing on low speed after each one. Stop mixing as soon as the dough starts to come together. It may look a little crumbly at first, which is normal for shortbread dough.
    3. Add the pecans
  3. 3
    Add the chopped toasted pecans and mix on low speed just until they are evenly distributed. The dough should feel thick and firm, and it should hold together when pressed between your fingers.
    4. Shape the dough log
  4. 4
    Turn the dough out onto a sheet of parchment paper. Use your hands to press and shape it into a log about 1 1/2 inches thick. Roll it gently in the parchment to smooth the shape, then wrap it tightly.
    5. Chill the dough
  5. 5
    Refrigerate the wrapped dough log for 30 minutes, or until firm enough to slice cleanly. Chilling helps the cookies keep their round shape in the oven.
    6. Prepare the oven and pan
  6. 6
    Heat the oven to 325 F. Line a baking sheet with parchment paper. This dough does not spread much, so a standard baking sheet works well.
    7. Slice the cookies
  7. 7
    Unwrap the chilled dough and use a sharp knife to cut it into 24 slices, about 1/3 inch thick. Arrange the rounds on the prepared baking sheet with a little space between each one.
    8. Bake the sandies
  8. 8
    Bake for 12 to 15 minutes, until the bottoms and edges are lightly golden. The tops should stay fairly pale. If your oven bakes unevenly, rotate the pan once near the end.
    9. Cool the cookies
  9. 9
    Let the cookies rest on the baking sheet for 5 minutes so they can firm up, then move them to a wire rack to cool completely. Once cooled, they should be tender, crumbly, and crisp around the edges.
Note

Toast the pecans before chopping for a deeper nutty flavor. Let them cool before adding to the dough. If the dough feels too soft to shape, chill it for 10 minutes, then try again. If it cracks a little when slicing, press the rounds back together gently with your fingers. Store the cooled cookies in an airtight container at room temperature for up to 5 days. They stay best in a cool, dry spot. Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving. You can also freeze the wrapped dough log for up to 2 months. Thaw in the refrigerator until firm but sliceable, then bake as directed.

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