Pecan Sandies

 Pecan Sandies

Buttery, crumbly cookies that melt in your mouth with the rich flavor of toasted pecans. Perfect with coffee or tea, and always a hit.

 Ingredients

• 1 cup unsalted butter, softened (room temperature)
• 1/2 cup granulated sugar
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup pecans, toasted and chopped

 Instructions

1. Toast the pecans in a dry pan over medium heat until fragrant. Let them cool, then chop.
2. In a bowl, cream the butter, granulated sugar, and brown sugar until light and smooth.
3. Add the vanilla extract and mix.
4. Add the flour and salt. Mix just until combined.
5. Fold in the chopped pecans gently.
6. Shape the dough into a log, wrap in plastic wrap, and refrigerate for 30–45 minutes to firm up.
7. Slice into rounds and place on a baking sheet lined with parchment paper.
8. Bake in a preheated oven at 170°C (340°F) for 15–18 minutes, until the edges are lightly golden.
9. Let the cookies cool on a rack. They will be soft when hot and firm up as they cool.

Tips for Best Results

• Do not overmix the dough to keep the cookies tender and crumbly.
• For a stronger nutty flavor, add a little extra pecans.
• Dust with powdered sugar after cooling for a pretty finish.