Buttery Pecan Sandies Cookies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, softened
02 -
½ cup powdered sugar
03 -
2 cups all-purpose flour
04 -
¼ teaspoon kosher salt
05 -
1 teaspoon vanilla extract
06 -
¾ cup pecans, finely chopped
07 -
2 Tablespoons granulated sugar
# Instructions:
01 -
Preheat oven to 350 degree F.
02 -
Cream butter and powdered sugar together in a large bowl. Add flour, salt and vanilla. It becomes very crumbly. Use your hands to mix in the chopped pecans, until it becomes a ball.
03 -
Using a 2Tbsp cookie scoop, scoop dough and place on baking sheet with parchment paper, about 2 inches apart.
04 -
Dampen a paper towel and press a glass (or measuring cup with flat bottom) onto the paper towel. Then dip the glass in the reserved granulated sugar. Press glass onto cookie dough to flatted until about 1/2 inch thick.
05 -
Bake cookies for 11-13 minutes, just until lightly browned on edges. Remove and cool completely.
# Notes:
01 -
Use soft butter. Cold butter will be hard to work into the dough and the cookie texture will be off.
02 -
This recipe makes cookies that are lightly crispy and crumbly, so take them out before they're browned.
03 -
For crunchier cookies, leave them in the oven for another minute or two, but watch closely to prevent burning.
04 -
You can also skip the granulated sugar and sprinkle with powdered sugar after cooling instead.