Stuart O’Keeffe - Pecan Sandies

Stuart O’Keeffe - Pecan Sandies
Celebrate National Pecan Sandies Day with Stuart O’Keeffe's four ingredient cookie recipe.
Pecan Sandies
2 Dozen Cookies
  • 1 cup unsalted butter, chilled and cut into pieces
  • 1/2 tightly cup packed light brown sugar (be sure it’s fresh)
  • 1 1/2 cups all-purpose flour, plus extra for dusting
  • 1/2 cup pecans, toasted and finely chopped, plus extra for topping
  • Powdered sugar for dusting


  1. In a stand mixer, mix butter and brown sugar until light and fluffy using the paddle attachment. This will take 4-5 minutes. Scrape down the bowl as necessary. Add the flour and mix until well combined.
  2. Dust some flour on a work surface and knead dough by hand for 2 minutes. It will become soft. Add more flour if necessary 1 teaspoon at a time.
  3. Flatten out the dough and sprinkle with the pecans. Fold over a couple of time to incorporate the nuts into the dough. Split the dough and roll into two logs about 1 ½ - 2 inches in diameter. Wrap in some parchment paper and then wrap in some foil. Refrigerate for 30 minutes or until you are ready to bake.
  4. Preheat oven to 325of. Unwrap the dough and cut into ½ inch slices. Press extra pecans lightly into the tops. Place on a rimmed baking sheet lined with parchment paper. Place cookies on tray about 1-2 inches apart and bake for 12-13 minutes. Let cookies cool completely. Dust with powdered sugar and enjoy!