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Ina Garten’s Pecan Sandies

Ina Garten's Pecan Sandies
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These classic shortbread-style cookies are buttery, tender, and packed with toasted pecans. They have a delicate crumb and a subtle sweetness that pairs perfectly with coffee or tea.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, at room temperature
  • 1/3 cup (67g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 1/4 cups (281g) all-purpose flour, spooned and leveled
  • 1 cup (100g) pecans, toasted and finely chopped

Instructions

  1. Remove 1 cup (2 sticks) of unsalted butter from the refrigerator and let it soften at room temperature for 60-90 minutes until it yields easily to gentle pressure. Properly softened butter is crucial for creaming; if it’s too cold, the dough will be stiff, and if melted, the cookies will spread excessively.
  2. Preheat your oven to 350°F / 177°C. Arrange a rack in the center position. Spread 1 cup of pecans in a single layer on a dry sheet pan and toast for 5-7 minutes, until fragrant and lightly browned. Watch closely to prevent burning. Let cool completely, then chop finely with a chef’s knife.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and 1/3 cup granulated sugar. Beat on medium speed for 3-4 minutes, scraping down the bowl once, until the mixture is very pale, fluffy, and almost whipped in texture. This step incorporates air for a tender crumb.
  4. Add 2 teaspoons of pure vanilla extract and 1/2 teaspoon of fine sea salt to the creamed butter mixture. Mix on low speed for 30 seconds until fully incorporated. The salt balances the sweetness and enhances the butter and pecan flavors.
  5. With the mixer on the lowest speed, gradually add 2 1/4 cups of all-purpose flour (spooned and leveled into the measuring cup). Mix just until the flour is absorbed and no dry pockets remain, about 60 seconds. Overmixing at this stage develops gluten, leading to tough cookies.
  6. Add the 1 cup of finely chopped, cooled toasted pecans to the dough. Mix on low speed for 15-20 seconds, just until the nuts are evenly distributed. The dough will be quite stiff and crumbly but should hold together when pressed.
  7. Turn the dough out onto a clean work surface. Gently knead and press it together into a cohesive mass. Divide the dough in half. Shape each half into a log approximately 6 inches long and 1 3/4 inches in diameter. Wrap each log tightly in parchment paper or plastic wrap.
  8. Chill the wrapped dough logs in the refrigerator for a minimum of 1 hour, or up to 3 days. This firms the butter, preventing excessive spreading, and allows the flour to hydrate for a more tender texture. The dough can also be frozen for up to 3 months at this stage.
  9. Remove one dough log from the refrigerator. Using a sharp chef’s knife, slice the log into rounds just under 1/2-inch thick (about 10-12 cookies per log). If the dough cracks, let it warm slightly for 5 minutes. Arrange slices 1 inch apart on parchment-lined baking sheets.
  10. Bake one sheet at a time in the preheated 350°F / 177°C oven for 18-22 minutes. Rotate the pan halfway through. The cookies are done when the edges are set and very lightly golden; the centers should remain pale and feel firm to a light touch. They will not brown deeply.
  11. Let the cookies cool on the baking sheet for 5 minutes to set their structure. Then, using a thin spatula, transfer them to a wire rack to cool completely, about 30 minutes. They will crisp up as they cool.
  12. Once completely cool, store cookies in an airtight container at room temperature. For optimal texture, place a piece of parchment between layers. The flavor and texture improve after 24 hours as the ingredients meld.

Notes

Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. The shaped dough logs can be wrapped and frozen for up to 3 months; slice and bake directly from frozen, adding 2-3 minutes to the baking time.

Nutrition

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