Homemade Pecan Sandies

2 cups of all-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of unsalted butter, softened
1/2 cup of granulated sugar
1/2 cup of powdered sugar
1 teaspoon of vanilla extract
1 teaspoon of water
1 cup of finely chopped pecans

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. This should take about 3-4 minutes.

Beat in the vanilla extract and water until well combined.

Gradually add in the flour mixture, mixing until just combined. Do not overmix.

Fold in the chopped pecans until evenly distributed throughout the dough.

Form the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.

Flatten each ball slightly with the bottom of a glass or your fingertips.

Bake for 15-18 minutes, or until the edges are lightly golden. Be careful not to overbake, as these cookies can become too crispy.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.