Buttery and nutty Cut-Out Pecan Sandies are an all time favorite shortbread cookie deserving a spot in your holiday cookie box!
Pecan Sandies are one of my favorite shortbread-type cookies. These buttery, rich, melt-in-your-mouth cookies are very easy to make and perfect in every way! Pecans give the cookies a nice nutty flavor and crunch.
Pecan Sandies are so easy to put together. Here's what you need:
- cold butter
The cookie dough is made in the food processor, in less than 10 minutes. You have probably seen pecan sandies in different variations and referred to by many names - Mexican wedding cookies, pecan snowball cookies, pecan shortbread, teacakes. Since I am making these cookies for 12 Days of Cookies, I wanted to make them festive. I rolled out the dough and use a tree shaped cookie cutter to make these adorable Christmas trees! (royal icing recipe below) Instead of trees, you can use a snowflake or simply a round cookie cutter and top with powdered sugar instead. You can also roll the dough into small balls or crescents. A dark chocolate drizzle is also delicious here!
12 Days of Cookies:
Day 4: Cranberry Pistachio Biscotti
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Cut-Out Pecan Sandies
- 2 cups 8 oz pecans
- 1 cup sugar
- 2 cups flour
- ½ teaspoon salt
- 1 cup cold butter cut into pieces
- ⅓ cup 3 oz egg whites
- 3 ⅓ cups 1 pound confectioner's sugar, sifted
- ⅛ teaspoon cream of tartar
- green sprinkles for decorating
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Add pecans and ½ cup sugar in the work bowl of a food processor and process until ground. Add remaining sugar, flour, and salt. Pulse 2-3 times to combine.
- Add butter and pulse until combined. The dough will resemble sand.
- Transfer dough onto a workspace and knead until the dough comes together. It will be very crumbly at first, but will come together.
- Place dough between two sheets of parchment paper and roll it out to ¼-in thick. Use a cookie cutter to cut desired shape (I used a tree shape).
- Transfer cut out cookies to prepared baking sheets, space about 1 inch apart. Bake 12-15 minutes. Remove the pans from oven and let cookies cool completely before decorating.
- In the bowl of a stand mixer, beat egg whites until frothy. Add confectioner's sugar and cream of tartar and mix on low speed until the sugar is incorporated. Turn the speed to high and beat until the mixture becomes thicker and forms glossy peaks, about 5 minutes. Transfer icing to a piping bag fitted with a round icing tip. Outline and flood the cookies. Decorate with sprinkles.
- Cookies will stay fresh in an air tight container at room temperature for up to 1 week, or in the freezer for up to 3 months.