Pecan Sandies

Pecan Sandies - dense but soft, lightly sweetened cookies with toasty pecans, a touch of almond extract, and a good dusting of powdered sugar. |
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These one-bowl, slice and bake cookies are lightly sweet and flavored with toasty bits of pecan and a touch of almond extract.

  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: about 32 cookies 1x


  • 6 ounces (3/4 cup or 12 tablespoons) butter, softened
  • 4 ounces cream cheese
  • 2 ounces (1/2 cup) confectioner's sugar, sifted
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 8 1/2 ounces (2 cups, spoon and level) all-purpose flour
  • 2 ounces (1/2 cup) pecans, toasted and ground*
  • 1/2 teaspoon salt
  • 2 ounces (1/2 cup) pecans, toasted and chopped
  • extra confectioner's sugar, for dusting


  1. In a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), cream together the butter, cream cheese, and confectioner's sugar until light and fluffy, scraping down the bowl and beater as needed. Beat in the vanilla and almond extracts. Add the flour, ground pecans, and salt and mix in at lowest speed just until evenly combined. Fold in the chopped pecans.
  2. Divide dough in half and roll each half in a sheet of parchment to form a 10" log with an even diameter throughout. Transfer each to a large piece of plastic wrap, wrap tightly, and place on a plate or tray to freeze until firm (and until ready to bake).
  3. Line two baking sheets with parchment paper and preheat oven to 400ºF. Meanwhile, remove dough from freezer, unwrap, and slice each log into 16 equal pieces. Spread out between the two prepared baking sheets.
  4. Bake cookies in preheated oven for 9-10 minutes, switching and rotating baking sheets halfway through time. Cookies are done when the tops no longer look wet; they should not brown. Cool on pans for about 10 minutes before transferring to a wire rack to cool completely.
  5. Once cool, dust tops and sides of cookies with confectioner's sugar. Store in an airtight container at room temperature for a few days, or in the fridge for longer storage.


*To toast pecans, spread out on a parchment-lined baking sheet and toast in the oven at 350ºF for about 10 minutes, until fragrant. For the ground pecans, grind them with a mortar and pestle to small bits.

Adapted from a family recipe