PECAN SANDIES

Easy Pecan Sandies are scrumptious buttery shortbread cookies with a healthy helping of chopped pecans. If you like shortbread cookies, these are a must-try! They are a tried and true friend and family favorite. Enjoy these with a tall glass of ice-cold milk or a warm cup of fresh coffee for breakfast, dessert, or a midday snack.

First, using a stand blender with the paddle attachment or a handheld electric mixer on medium speed, cream the butter and both sugars until light and fluffy. Then reduce the speed to low and add the flour, salt, and vanilla extract. Continue beating until incorporated. Then reduce the speed to stir and add the chopped pecans reserving about 1/2 cup.

Using a 1 1/2 tablespoon scoop for equal measurements, roll the dough into balls and then roll them through the reserved chopped pecans. Place on a parchment-covered baking sheet with a little space between them for warm air to flow. Press the balls fairly flat using the flat bottom of a glass or a glass Pyrex measuring cup. Bake for 14-16 minutes or until lightly browned. Let the cookies cool for a few minutes before moving them to a wire rack to cool.

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Ingredients

• 1 cup unsalted butter softened
• ¼ cup granulated sugar
• ⅓ cup packed light brown sugar
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 1 ½ cups coarsely chopped pecans reserve ½ cup

Instructions

• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. 
• Using a stand blender with the paddle attachment or a handheld electric blender on medium speed, cream the butter and both sugars until light and fluffy, approximately 2-5 minutes. 
• Reduce the speed to low and add the flour, salt, and vanilla extract. Continue beating until incorporated. Reduce the speed to stir and add the chopped pecans reserving about 1/2 cup. 
• Using a 1 1/2 tablespoon scoop for equal measurements, roll the dough into balls and then roll them through the reserved chopped pecans.
• Place them on the prepared baking sheet with a little space between them for warm air to flow. Press the balls fairly flat using the flat bottom of a glass or a glass Pyrex measuring cup.
• Bake for 14-16 minutes or until lightly browned. Let the cookies cool for a few minutes before moving them to a wire rack to fully cool.