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Browned Butter Pecan Sandies

Browned Butter Pecan Sandies

Course Cookies, Dessert
Cuisine American
Keyword browned-butter-pecan-sandies, pecan-cookies, shortbread-recipes
Prep Time 15 minutes
Cook Time 20 minutes
Dough chilling time 8 hours
Total Time 8 hours 35 minutes
Servings 20 cookies
Calories 296kcal
Author Melissa Sperka


  • 1 ½ cups salted butter
  • 1 ½ cup finely chopped pecans toasted
  • 1 tsp pure vanilla extract
  • ¾ cup powdered sugar
  • ¾ 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.


Serving: 1cookie | Calories: 296kcal | Carbohydrates: 28g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 124mg | Potassium: 69mg | Fiber: 1g | Sugar: 13g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg