I’m not a huge cookie person (I’d rather have a chunk of cheese, but I looooove pecan sandies! I think I love them because they’re not too sweet. They’re rich, buttery, and nutty, with just a little hint of sweetness. The perfect cookie for savory food lovers, like myself. But this time, I decided to go one step further and make my pecan sandies a little extra cozy by swirling in a heavy dose of warm cinnamon. Dipping these Cinnamon Pecan Sandies into a hot mug of cocoa or coffee, while wrapped in a cozy sweater might actually make me like winter. Maybe. We’ll see. I might have to make a second batch just to make sure.

WHAT ARE PECAN SANDIES?

If you’re not familiar with this nutty cookie, they’re basically shortbread filled to the brim with chopped pecans. They’re also very similar to Mexican Wedding Cookies. Pecan Sandies are a little crumbly, but melt in your mouth with their buttery flavor. They’re not very sweet, making them a perfect contrast to other super sweet cookies on holiday cookie platters.

CAN I MAKE THE DOUGH AHEAD OF TIME?

Yes, you can prepare the dough for these Cinnamon Pecan Sandies ahead and store it in the refrigerator, wrapped tightly in plastic, for a few days, or freeze the dough for longer storage.

CAN I SUBSTITUTE THE PECANS?

Yes. While pecans are the classic choice here, I think there are several other nuts that would also be delicious. Walnuts, pistachios, and macadamia would all be awesome.

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.

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.