Pecan Sandies
- Preparation time: 10 minutes
- Refrigerator time: 2 hours or overnight
- Baking time: 20 minutes
Ingredients
Ingredients to be Creamed:
- 1 cup butter (2 sticks), softened
- ⅓ cup sugar
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 cups flour
- ⅛ teaspoon salt (omit of using salted butter)
Pecans:
- 1 cup pecans, finely chopped
Ingredients
(serves 4)
Section
Instructions
-
Finely chop pecans and set aside. NOTE: For delicate, melt in the mouth cookies make sure the nuts are finely chopped.
- In a work bowl cream butter.
- Add sugar and mix until butter and sugar are light and fluffy.
- Add vanilla and mix in.
- Add flour and optional salt and mix on low speed until blended.
- Add chopped pecans to work bowl and mix on low speed until incorporated.
- Place an 18-inch long sheet of waxed paper on a flat surface.
- Place the dough in the center of the waxed paper.
- Gently roll the dough into a cylinder shape about 2-inches in diameter and approximately 14-inches in length.
- Wrap the waxed paper around the dough.
- Refrigerate for 2 hours or overnight.
- Preheat oven:
Standard Oven: 325° | Convection Oven: 300°
- Slice the dough into ¼-inch rounds.
- Place dough slices on an ungreased cookie sheet.
- Bake for about 20 minutes, or until golden brown.
- Immediately remove from cookie sheet to a cooling rack.
- Serve.
Comments
Makes about 4½ dozen cookies.These cookies have a delicate texture that will melt in your mouth.