Classic buttery Pecan Sandies Cookies with toasted pecans and a delicate melt-in-your-mouth texture. Rich, crumbly, and perfect with coffee or tea.

Scale

1 cup unsalted butter, softened

1/3 cup granulated sugar

1/3 cup light brown sugar, packed

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1 cup pecans, toasted and chopped

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Toast pecans in a dry pan for 3–5 minutes until fragrant, then let cool.

3. Cream butter, granulated sugar, and brown sugar until light and fluffy.

4. Mix in vanilla extract.

5. In a separate bowl, whisk flour and salt together.

6. Gradually add dry ingredients to the butter mixture until combined.

7. Fold in toasted pecans evenly.

8. Scoop dough and roll into small balls, then flatten slightly.

9. Place on baking sheet with space between cookies.

10. Bake for 12–15 minutes until edges are lightly golden.

11. Allow cookies to cool on tray for 5 minutes before transferring to a wire rack.

For best flavor, toast pecans before adding.

Do not overbake — cookies should stay pale with lightly golden edges.

Store in an airtight container for up to 7 days.

Dough can be frozen for up to 2 months.