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pale pecan sandies with raspberry-filled centers on a rustic enamel tray, in a wide horizontal shot, chopped pecans and a few raspberries scattered on a weathered wood table, soft natural light, shallow depth of field, landscape orientation

Raspberry Pecan Sandies

Pecan cookies with a sandy texture and a hint of raspberry.
Print Recipe Pin Recipe
Prep Time 18 minutes
Cook Time 15 minutes
Total Time 33 minutes
Servings: 26 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup pecans finely chopped
  • 1/3 cup raspberry preserves

Method
 

  1. Cream the butter and powdered sugar, then mix in the vanilla.
  2. Stir in the flour and salt, then fold in the chopped pecans.
  3. Roll into 1-inch balls and press a well into each with your thumb.
  4. Fill each well with a little raspberry preserves.
  5. Bake at 325F for 13 to 15 minutes until the bottoms are lightly golden. Cool on the pan to firm up.

Notes

Toast the pecans first for a deeper, nuttier flavor.