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I especially enjoyed the warm smell of roasted pecans throughout the house. I feel lucky to be starting my baking journey at the start of Fall. There is just so much inspiration all over, I literally want to try everything. Ha!
Before baking these I had reached out to my neighbor, who had in the past graced us with some delicious cookies when we first moved into the neighborhood. I asked if she wouldn’t mind taking some of my baked extras so I don’t have these sweet temptations staring me in the face every day. Of course, they didn’t mind so I don’t have to worry too much about overindulging.
This recipe yields a whopping SEVEN dozen little silver dollar-sized cookies. The perfect amount to wrap up and take to a work function, family gathering, or gifting to your neighbors. I fully intend on keeping a small stash for myself in the freezer.
Now if having seven dozen cookies around isn’t your idea of a good time, then I’d recommend using a larger cookie cutter. Or if you have a theme in mind, use some cutters related to your theme. These are definitely very versatile.
While prepping these I could not find my rolling pin, I had to resort to a water bottle for some help. A rolling pin is on my wish list now. Adapt and improvise! As I continue baking, I’m sure I’ll come across some better hacks and tips along the way. I am so excited and proud of myself for starting this. I appreciate you for coming along with me!
Hope you enjoy these cookies as much as I enjoyed baking them!
1 1/2 cups softened butter
1 cup sugar
1 tsp vanilla
1 tsp almond extract
3 cups all-purpose flour
1/4 tsp salt
1/4 cup small roasted pecans
1 cup semi-sweet chocolate chips or milk chocolate
2 tsp shortening
- Preheat oven to 350 F
- Line baking sheet with parchment spread out pecans, and roast in the oven for 5 min. In my case I bought chopped pecans, I prefer mine in a fine dice, so after roasting and cooling I chopped them down even smaller. Think mini-chocolate chip size.
- Mix butter and sugar together until combined. You can use a mixer with a paddle, a hand mixer, or a wooden spoon if you dare.
- Add vanilla and almond extracts
- In another bowl sift together flour and salt, then add to combined butter and sugar.
- Add pecans, mix to combine into a dough.
- Roll flat onto a flour-dusted surface, wrap and chill in the fridge for 20-30 min.
- Roll dough to ½ in thick, cut out into any fun shapes you’d like. For this recipe, I used a 1-inch circle cookie cutter.
- Place cookies onto a parchment-lined baking sheet, bake for 15 min, or until edges are golden. Give about a half-inch of space between each cookie. Allow to cool on the baking sheet, this will make it easier for chocolate drizzling.
- After the cookies have cooled, melt chocolate chips and shortening in the microwave for 1 ½ minutes, stirring after a minute. Pour melted chocolate into Ziploc, cut bottom corner, and drizzle over the cookies. Getting a bit of chocolate in every bite is the most satisfying.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: pecan sandies recipe, pecan sandies, cookie recipe
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