Here’s a classic Pecan Dandy Do’s recipe 🌰🍪—soft, buttery cookies loaded with pecans and brown sugar flavor. They’re old-fashioned and perfect with coffee or tea.
Pecan Dandy Do’s
Ingredients (Makes about 24 cookies)
- ½ cup unsalted butter, softened
- ½ cup shortening (or all butter, if preferred)
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chopped pecans
Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Line baking sheets with parchment paper.
- Cream fats and sugars
- Beat butter, shortening, brown sugar, and granulated sugar until light and fluffy.
- Add eggs & vanilla
- Beat in eggs one at a time.
- Mix in vanilla.
- Add dry ingredients
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add to the wet mixture.
- Fold in pecans
- Stir in chopped pecans evenly.
- Bake
- Drop dough by rounded tablespoons onto baking sheets.
- Bake 10–12 minutes, until edges are lightly golden.
- Cool
- Let cookies cool on the pan for 2 minutes, then transfer to a rack.
Tips & Variations
- 🌰 Toast pecans first for deeper flavor
- 🍪 For chewier cookies, slightly underbake
- 🍫 Add mini chocolate chips for a twist
- 🧈 Use all butter for richer flavor, or all shortening for softer cookies
If you want, I can also share a pecan dandy bars version, a no-shortening recipe, or a Southern bakery-style version.
