Cinnamon Pecan Sandies
Rich, buttery, and nutty Cinnamon Pecan Sandies are the perfect easy cookie for dipping into a hot mug of cocoa or adding to your holiday cookie platter.
Servings: 24 cookies
Calories: 147.34kcal
Equipment
- Hand Mixer
- Measuring Cups Spoons
- Enamelware Sheet Pan
- Parchment Paper
Ingredients
- 1 cup butter, room temperature $0.72
- 3/4 cup powdered sugar $0.05
- 1 tsp vanilla extract $0.30
- 2 Tbsp water $0.00
- 1/4 tsp salt $0.02
- 2 cups flour $0.10
- 1 cup pecans $3.52
- 1.5 tsp cinnamon $0.15
Instructions
- Preheat the oven to 325ºF. Line two baking sheets with parchment paper.
- Add the room temperature butter and powdered sugar to a mixing bowl. Use a hand mixer or stand mixer to beat the two together until light and creamy (start on low speed to prevent spraying powdered sugar, increase to high once the sugar and butter are combined).
- Add the vanilla extract, water, and salt and beat until combined.
- Finally, begin to add the flour, beating on low speed, adding 1/2 cup at a time, until all of the flour is incorporated.
- Finely chop the pecans, then briefly mix them into the cookie dough. Finally, sprinkle the cinnamon over the cookie dough and use your hands to fold the dough onto itself 3-4 times, or just enough to create swirls of cinnamon throughout the dough, but not have it evenly mixed.
- Divide and shape the cookie dough into 24 balls, about 2 Tbsp each. Place the shaped dough onto the cookie sheets then use the palm of your hand or the bottom of a glass to press the dough balls into thick discs.
- Bake the pecan sandies for 22-25 minutes, or until the cookies are barely golden on the edges. The appearance of the cookies won't change much after baking. Allow the cookies to cool slightly before serving.
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Nutrition
Serving: 1Serving | Calories: 147.34kcal | Carbohydrates: 12.01g | Protein: 1.38g | Fat: 10.3g | Sodium: 84.6mg | Fiber: 0.73g