Pecan Sandies always remind me of my dad. I remember having a package of the Keebler variety in the cabinet, and as a young girl I couldn't figure out why anyone would choose a pecan cookie over a chocolate chip cookie. Now I know why. These shortbread-esque cookies are the purest form of dessert.
A simple list of ingredients, quick to put together, impossible to stop eating, these cookies are just asking to be made by you! :D
recipe adapted from browneyedbaker.com
Yields: 1 dozen cookies
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1-1/2 vanilla extract
1/4 tsp salt
1 cup flour
1 cup pecans, coarsely chopped
Preheat the oven to 350 degrees.
In a medium bowl, beat together butter and brown sugar until creamed. Mix in vanilla extract. Add flour and salt and stir until just combined. Stir in pecans.
Roll dough into 1-1/2 inch balls or use a cookie scoop. Arrange on cookie sheet and flatten balls slightly with the dampened bottom of a glass.
Bake until golden brown, 12-15 minutes, rotating the pan halfway through baking. Transfer to a wire rack to cool. Once cooled completely, dust lightly with powdered sugar, if desired.
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