Delightful pecan shortbread cookies coated in powdered sugar. A holiday cookie classic!
Why You’ll Love This Recipe
I am a huge fan of pecan studded shortbread cookies. And also Russian tea cakes, Mexican wedding cookies, and snowball cookies. I love them all!
And these Pecan Sandies Shortbread Cookies are my favorite variation on all of them. If you ask me, these little powdered sugar-coated cookies are the ultimate Christmas cookie.
With the snowy white coating, they are so festive, and you really can’t go wrong during the holiday season serving a cookie with two cups of butter in it!
Tis’ the season for a little indulging, right? Not to mention, this is the perfect cookie to enjoy with a mug of hot cocoa. I also love that these cookies are so easy, they’re practically fool-proof. Plus, the recipe makes a ton, and they freeze well.
That’s pretty much everything I look for (besides being delicious) in a holiday cookie. Just a note, if you do freeze these, you’ll want to add the second coating of powdered sugar after they’ve thawed.
If you have a food processor, that’s a great way to finely chop your pecans. It gives the cookies the perfect texture, in my opinion, so I highly recommend going that route if you can. Not to mention, it saves you the work of all that chopping!
Despite the fact that this recipe makes quite a few cookies, they didn’t last long at my house. They’re just so dainty, it’s hard not to go back for seconds.
My whole family loved them, especially my boys. Although I will admit, these cookies can be a bit messy, especially in the hands of small children and teenage boys.
But they’re so good, it’s worth wiping up the powdered sugar residue these cookies leave behind.
If you’ve never made a cookie like this before, these are a must try. These Pecan Sandies Shortbread Cookies are destined to become a holiday tradition!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Butter
- Powdered sugar
- Vanilla
- Flour
- Pecans
Pecan Sandies Shortbread Cookies
Ingredients
- 2 cups butter softened
- 1 cup powdered sugar
- 2 tablespoons water
- 1 tablespoon vanilla
- 4 cups flour
- 2 cups pecans finely chopped or ground (about 1 1/2 cups after chopping)
- Additional powdered sugar for coating cookies
Instructions
- Preheat oven to 300 degrees. Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar with an electric mixer until fluffy. Stir in water and vanilla.
- Gradually add the flour, then stir in the chopped pecans.
- Roll dough into 1 inch balls and place on prepared baking sheets, about 2 inches apart. Flatted cookies slightly with the palm of your hand.
- Bake for 20-25 minutes, or until just golden brown. Remove to a wire rack. While cookies are still warm, roll them in powdered sugar, to coat. If desired, roll cookies in powdered sugar a second time before serving.
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13 comments
Debra Donaldson
This worked exactly as written, thanks!
Regina
I refer the texture created by granular sugar best!
Peggy
These are the BEST cookies ever according to my husband. If you like Mexican wedding cakes these are the better version.
Nancy
Can these cookies be made ahead and frozen? Or could I just mix up the dough, freeze and bake at a later date?
Danelle
I think you could do either, but the baked cookies can definitely be frozen.
Debbie
Hi. Could you possibly mix the mixture up in the food processor, as you are already getting it out for the pecans ?
Snvr2l82wn
Really easy to make. I even messed it up but was able to recover. I’ve baked a boat load of cookies over the years, but have never used a food processor to chop the nuts. I will be doing that again!
Next time I think I’ll add a half teaspoon of salt. That was all I was missing to make them taste like I was expecting them to taste.
My wife asked why they were smooshed as she is used to seeing these cookies in ball shapes. She’ll get over it. 🙂
Sinara
I had to let you know how great these cookies are! I finished baking them about half an hour ago and helped myself to a few cookies already. My teenage son also loves it. I will definitely make these again for Christmas. Thank you for the recipe!
Millican Pecan
Being a Pecan Sandie fan, I never have seen the powdered sugar version you propose. I am intrigued and can’t wait to try them. Yes, I can see how great these would be for Christmas… but honestly, I can see them year round!
Rouba
Can you use cookie stamps out of this dough?
Danelle
I would think so, but I’ve never used cookie stamps so I can’t say for sure.
Hattie Farr
When baking these cookies, do you use self rising flour or all purpose flour? I am going to make them this weekend.
Thank you.
Danelle
All-purpose.