These are perfect when when you need a huge amount for a party, cookie exchange or even a bake sale event for a special fund raiser.
In our home, you would normally find these on our Christmas Cookie tray every year, but since the cookies are outrageously delicious, we make them all year long.
This easy recipe can be modified easily with flavoring and nuts of choice but always dusted at the end and rolled into a snowy powdered sugar.
The best part is they have just a few ingredients and super easy to make and better than the store-bought brands we often see on the shelves.
This is just one of the fun cookies we love to make around the holiday, try our Best Holiday Cookie Roundup with even more delicious recipes.
The additions and changes are pretty much endless when you get creative so don't miss my optional suggestions below
Scroll down to my printable recipe card for this melt-in-your-mouth simple buttery cookie recipe.
Fun To Make
If you love buttery cookies with a touch of sweetness, this will be your new favorite slice and bake cookie.
The cookie has a nutty buttery flavor and a perfect crunchiness that is truly a delicious bite every time.
Making these festive or leaving plain, these cookies are terrific with a cup of coffee, tea or a cold glass of milk any time of the day.
If you really want some other favorite cookie recipes here are a few more of our One Stop Cookie Shop.
Other Additions:
- lemon extract
- mini chocolate chips for the edges
- toffee chips in the dough
- orange, mint, maple, or other flavored extract substitutes
- coconut shredded around the edges
- for Christmas, colors add chopped maraschino cherries and white chocolate chips
- use other nuts IE pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds
- colorful sugars and sprinkles on the edges before baking
- zest from lemon or oranges
- garnish with powdered sugar
- roll edges in melted chocolate white or dark
- cranberries or raisins with cinnamon added to the batter
Ingredients You Will Need (scroll down for exact measurements)
- powdered sugar and more for garnishing
- vanilla
- butter
- flour
- salt
- Amaretto or almond extract
- almond extract
- toasted chopped pecans
- Optional:
- see the list above for other options to add
Tips
- always toast the nuts it's a must-do!
- you can freeze this dough ahead of time and use it later or freeze the cookies baked after cookies cool
- always preheat the oven first
- always refrigerate this dough for at least 1 hour
- if the dough crumbles a little after cutting just form it back together with your fingers
- use parchment paper for easy removal on your baking cookie sheet
- cookies need to be stored in airtight containers after cooling (if they last that long)
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More Recipes To Try:
Banana Chocolate Chip Biscotti
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
Popular Names
These cookies have so many names through the years that we've baked them maybe you remember them called: French Pecan Shortbread Cookies, Copycat Pecan Sandy Keebler Slice and Bake Cookies, Russian Tea Cakes, Mexican Wedding Cake Cookie Dough, Pecan Sandie Slice and Bake Cookie, Easy Pecan Shortbread Cookies, Slice and Baked Pecan Refrigerator Cookies, Classic Pecan Sandy Cookies.
The cookie is simple to make and basic so you may know them as something else, but the flavors are the same fabulous buttery crunch, and whoever tries these just can't stop at one cookie.
It's still one of the best tasting cookies on the planet no matter what you call it and is perfect for any Holiday or Wedding cookie tray.
Slice and Bake Pecan Sandie Cookies
Yield: 20
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
I always feel like these are the official cookie of fall baking! This is a crunchy pecan, shortbread cookie, and incredibly delicious.
Ingredients
- 1 cup butter
- 1/2 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon Amaretto Liqueur or use 1/2 teaspoon almond extract
- 2 1/2 cups of flour
- pinch of salt
- 2/3 cup of toasted pecans coarsely chopped
- Options: roll the edges into finely crusted pecans
- roll the edges into colorful sugars or sprinkles for a holiday-themed cookie.
Instructions
- Preheat oven to 325 degrees and line cookie sheets with parchment paper.
- Using an electric mixer, cream the butter with sugar.
- Add the extracts and gradually blend the flour into that mixture.
- Mold into a 10-inch log.
- Wrap in wax paper.
- Refrigerate for an hour.
- Slice with a sharp knife around 1/2 inch thick and place on a parchment-lined cookie sheet.
- Note: roll into sugars if using on the edges first then bake.
- Bake at 325 degrees until the edges start to brown around 18 to 20 minutes.
- Cool completely and store in containers.
- One other option, you can dust these with powdered sugar for a garnish if you didn't use the sugar for the edges.
Notes:
Other Additions to Try:
- lemon extract
- mini chocolate chips for the edges
- toffee chips in the dough
- orange, mint, maple, or other flavored extract substitutes
- coconut shredded around the edges
- for Christmas, colors add chopped maraschino cherries and white chocolate chips
- use other nuts IE pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds
- colorful sugars and sprinkles on the edges before baking
- zest from lemon or oranges
- garnish with powdered sugar
- roll edges in melted chocolate white or dark
- cranberries or raisins with cinnamon added to the batter
Nutrition Facts
Calories
199.20Fat (grams)
12.52Sat. Fat (grams)
6.24Carbs (grams)
19.67Fiber (grams)
0.90Net carbs
18.77Sugar (grams)
5.62Protein (grams)
2.36Sodium (milligrams)
100.58Cholesterol (grams)
24.40
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Here are more of our favorite cookie recipes:
24 One-Stop Cookie Shop
Coconut Chocolate Chip Banana Bars
Banana Chocolate Chip Oatmeal Bars
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