Browned Butter Pecan Sandies

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This pecan sandies recipe is great for the holidays, or any time you're craving a sweet snack. Dress up your pecan sandies cookies by rolling each ball of dough through coarse sugar before baking—it'll add a gorgeous shimmer to each cookie.

Browned Butter Pecan Sandies
Photo: Andy Lyons
Prep Time:
45 mins
Cook Time:
6 mins
Bake Time:
10 mins
Cool Time:
15 mins
Total Time:
1 hrs 16 mins
Servings:
36
Yield:
36 cookies

Ingredients

  • 1 cup unsalted butter, cut into chunks

  • 1 cup chopped pecans

  • ¾ cup powdered sugar

  • ¼ cup packed brown sugar

  • 3 - 4 tablespoon half-and-half or light cream

  • 2 teaspoon vanilla

  • ½ teaspoon salt

  • 2 cup unbleached all-purpose flour

  • Coarse sugar (optional)

  • 36 pecan halves

  • Molasses or maple syrup (optional)

Directions

  1. Position a rack in upper third of oven; preheat to 350°F. Grease baking sheets or line with parchment; set aside.

  2. In a medium heavy saucepan bring butter to boiling over medium heat (it will be foamy). Adjust heat so it bubbles gently. Cook, stirring the bottom frequently, until fragrant and golden, about 6 to 8 minutes. Watch carefully to avoid burning. Stir in chopped pecans (it's normal for mixture to foam up). Return to a gentle boil. Cook, watching carefully, for 1 to 2 minutes (if pecans begin to darken, immediately remove pan from heat). Transfer butter-pecan mixture to a large bowl. Cool about 15 minutes.

  3. Stir powdered sugar, brown sugar, 3 tablespoons half-and-half, vanilla, and salt into the cooled butter-pecan mixture until smoothly incorporated. Stir in flour until fully incorporated. If mixture is crumbly, work in additional half-and-half until it holds together, but is not wet. If mixture is wet, let stand for 5 to 10 minutes more.

  4. Divide dough into thirds. Divide each third into 12 equal balls. Roll each bowl in coarse sugar, if desired. Place balls about 2 1/2 inches apart on prepared baking sheets; press a pecan half firmly into each. if edges of the rounds crack, just push back together.

  5. Bake one baking sheet at a time for 10 to 13 minutes or until cookies are just beginning to brown. Rotate baking sheet from front to back about halfway through.

  6. Transfer baking sheet to a wire rack. Let cool 5 minutes to firm up. Using a wide spatula, transfer cookies to wire rack. Brush pecans on top with molasses or maple syrup, if desired. Cool completely.

Tips

Store at room temperature up to 10 days.Freeze up to 2 moths.

Nutrition Facts (per serving)

117 Calories
8g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 117
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 34mg 1%
Total Carbohydrate 10g 4%
Total Sugars 4g
Protein 1g
Calcium 10.1mg 1%
Iron 0.4mg 2%
Potassium 30mg 1%
Folate, total 12.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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