These Chocolate Dipped Pecan Sandies are a buttery, nutty take on classic shortbread—perfect for holiday baking. Crisp, tender shortbread cookies studded with toasted pecans can be dipped in chocolate or finished with a chocolate drizzle for a festive presentation. They make an elegant addition to cookie trays and are ideal for gift-giving or cookie exchanges.
For more shortbread inspiration, try the pecan meltaways, cranberry orange shortbread cookies, or buttery pecan snowball cookies.
Chocolate Drizzled Pecan Shortbread – Classic Holiday Cookies
These Pecan Sandies were one of the most popular cookies in our holiday baking. The rich butteriness of the shortbread combined with toasted pecans and a touch of chocolate creates a cookie that’s both classic and a little bit decadent.
Whether you dip the cookies in chocolate or simply drizzle it over the tops, these shortbread sandies are crisp, buttery, and studded with pecans—making them a lovely addition to holiday platters, party spreads, or homemade gifts.
Why you’ll love this recipe
- Simple, classic pecan sandies made with everyday ingredients
- Toasted pecans add depth and crunch
- Two easy make-ahead options—refrigerate or freeze the dough logs
- Chocolate-dipped or drizzled variations are beautiful on cookie trays
Ingredients
- Butter – 1 cup (best-quality butter, cooled but not overly soft, cut into cubes)
- Granulated sugar – 1/2 cup
- Powdered sugar – 1/2 cup
- All-purpose flour – 2 cups
- Shortening – small amount for melting chocolate (optional)
- Chocolate chips – 1 1/2 cups semi-sweet (for dipping or drizzling)
- Salt – 1/4 teaspoon
- Vanilla extract – 1 1/2 teaspoons (pure vanilla preferred)
- Pecans – 3/4 cup, chopped and toasted (check for freshness before toasting)
Step by step Instructions
STEP ONE – Toast the pecans. Chop the pecans; for a pleasing texture, chop half more coarsely and half finely if you like. Spread them on a parchment-lined baking sheet and toast at 350°F (175°C) for 5 to 6 minutes, stirring once. Remove and let cool.
STEP TWO – Cream the butter and sugars. In a large mixing bowl (hand mixer or stand mixer with paddle), beat the cubed butter with granulated sugar and powdered sugar on medium speed for about two minutes. Scrape the bowl, add the vanilla, and mix briefly to combine.
STEP THREE – Add the dry ingredients. On low speed, add the flour and salt and mix just until incorporated. Avoid overmixing to keep the cookies tender.
STEP FOUR – Fold in the pecans. Stir the toasted pecans in by hand with a spatula, scraping the sides and bottom of the bowl so everything is evenly distributed.
STEP FIVE – Shape and chill. Divide the dough in half. On parchment, roll each portion into a 7-inch log. Wrap each log tightly in plastic wrap or parchment and refrigerate for at least 1 hour to firm up.
STEP SIX – Preheat oven and prepare pans. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
STEP SEVEN – Slice and bake. Slice the chilled logs into 1/2-inch thick rounds (you can slice a bit thinner if you prefer). Arrange cookies 2 inches apart on the prepared sheets and bake at 350°F for about 12 minutes, or until edges are set. Optionally press a pecan half into the center of some cookies before baking. Let cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Chocolate dipped option for pecan sandies
For the chocolate finish, melt chocolate chips with 2 teaspoons shortening in a small bowl in 30-second intervals, stirring between each until smooth. Dip one side of a cooled cookie into the melted chocolate and set on parchment to firm up, or drizzle chocolate over the cookies with a spoon. Sprinkle chopped pecans on top of the chocolate while it is still wet if desired.
Variations
Keep the pecans roughly chopped for traditional texture, or finely chop them for a more uniform crumb. Add a pecan half on top before baking for a classic presentation. You can also experiment with dark or milk chocolate for different flavor profiles.
Sandra’s tips for making the best pecan sandies
- Toasting the pecans brings out their flavor—chop them first to intensify the aroma.
- Use good-quality chocolate for dipping or drizzling.
- Avoid overmixing the dough to keep the cookies tender.
- Let cookies rest on the baking sheet for about five minutes before transferring to a cooling rack to prevent breakage.
Can you make pecan sandies ahead of time?
Yes. After shaping the dough into logs, store them wrapped in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze the wrapped logs in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before slicing and baking.
Storage
Store baked cookies in an airtight container at room temperature for 3 to 5 days. Place parchment between layers to prevent sticking. For longer storage, freeze cookies in a freezer-safe container with parchment between layers for up to 1–2 months. Thaw in the fridge or at room temperature before serving.