I created this no rolling, no shaping cookie that is perfect with coffee or tea.  This recipe is a mix between shortbread and the Pecan Sandies we ate as kids.  I was very pleased with the results first time out! The flavor isn’t overly sweet, and the texture is delicate without being too crunchy or too soft.  Love them!



2 sticks + 1 TBSP salted butter, softened

¼ granulated sugar

¼ cup packed light brown sugar

1 tsp vanilla

¼ tsp salt

¾ tsp almond extract

1 ¾ cup AP flour

1 cup pecans, chopped finely

OPTIONAL:  A pecan half on top of each cookie, semi-sweet chocolate chips, caramel bits.  I make one tray with just pecans, the remainder of dough I’ll put chocolate chips in half and caramel bits in the other half.  Guess what I put on some of them?  Remember the candied baked and stove-top pecans I published in early December?  Yum! What a great idea!


  1. Beat butter on medium speed for 2 minutes.  While the mixer is working, preheat the oven to 350°F with rack in middle.
  2. Add sugars, vanilla, almond extract, and salt. Beat until combined. Add the flour and chopped pecans, mixing until incorporated and you end up with a soft dough.
  3. I drop mounds of dough using a 1 ½” cookie scoop and place them 1 ½” – 2” apart on silicone baking sheet or parchment. Flatten balls with fingers to approximately 1/3” thick.  If using caramel chips, slightly press them on the cookie tops.  Add pecan half.
  4. Bake until edges are just beginning to change color. You don’t want a brown cookie.  12 – 15 minutes.  Let the cookies cool on the sheets for a few minutes, and then transfer to a wire rack.

NOTE:  If using caramel bits, push approximately 5 chips into the top of each cookie before baking.  They seem to have a tendency to change texture too much if they touch the baking sheet.

This is a delicate flavored cookie.  Know that adding chocolate or caramel chips will dramatically change the flavor. . . but if ya just gotta have them, ya just gotta have them.

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By Tika for CHEW WANNA EAT? © 2015



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