Browned Butter Pecan Sandies – These shortbread cookies are melt in your mouth buttery goodness. They’re rather addicting, if I say so myself for the shortbread lovers in your cookie circle. I am a huge fan of all things butter’esque starting with caramel. It’s a flavor I have loved my entire life. Shortbread falls into that category as it is basically a sweet buttery cookie. Browning the butter for these pecan sandies adds a nuttiness in flavor that is bold and mouthwateringly delicious. These cookies are so good I prefer to savor each and every bite like a delicacy.
After browning the butter it’s necessary to allow it to cool. After it cools, use a hand mixer to whip it into a creamy luscious texture that’s light beige in color. After mixing the dough shape it onto logs and chill. At this point, you can freeze one log for later if you like. That’s exactly what I do each time unless I’m baking a large batch for an event. Use a sharp knife to cut the chilled dough into rounds. If it crumbles a bit, don’t panic. Slice while cold and place onto a parchment lined baking sheet. As the cookie dough warms to room temperature while the oven preheats, you can press any crumbles together easily.
Store baked cookies at room temperature tightly sealed and enjoy alongside a cup of coffee or hot tea with friends. These cookies tend to disappear quickly at tea time or anytime we need a quick sweet fix.
Browned Butter Pecan Sandies
- 1 1/2 cups salted butter
- 1 1/2 cup finely chopped pecans toasted
- 1 tsp pure vanilla extract
- 3/4 cup powdered sugar
- 3/4 cup packed light brown sugar
- 3 cup all-purpose flour
- Preheat the oven to 350°F. Spread the chopped pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely.
- On the stove top in a heavy bottomed pot simmer the butter over medium for 6-8 minutes or until light amber in color. Pour into a mixing bowl and chill for 1 hour or until the butter begins to solidify.
- Using a hand mixer beat the browned butter until creamy. Add the powdered sugar and brown sugar gradually with the vanilla extract until creamy.
- Add the flour 1 cup at a time beating just until combined. The dough will be stiff.
- By hand mix in the toasted pecans. Divide in half and and roll into 2 logs. Wrap in plastic wrap and chill for several hours until firm or overnight.
- To bake preheat the oven to 350°F and line a baking sheet with parchment paper.
- Slice the logs into 10 equal slices. As the dough softens gently press any crumbles together and shape into rounds, if needed. Place at least 1-inch apart on the baking sheet.
- Bake for 18-20 minutes until golden brown. Cool on a cooling rack.
- Store tightly covered at room temperature.