Easy Pecan SandiesKelsey Banfield
My Dad loves pecan sandies. They are a simple shortbread cookie filled with chopped toasted pecans. There is nothing complicated or unusual about them, kind of like my Dad. With each bite you take the cookie crumbles a little but, hence their name. There is no egg in them which is why they are so loosely bound. When my Dad comes to visit I love to make these for him, the recipe is so straightforward and they are positively delicious. We tend to munch on them during the day, but they are a great after dinner treat as well.
Easy Pecan Sandies
1 cup (2 sticks) unsalted butter
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
2/3 cup pecans, roughly chopped
1 2/3 cups all-purpose flour
Pinch of salt
1. Preheat oven to 350ºF. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy. Beat in vanilla and mix well.
2. Toss chopped pecans with the flour and salt, and add to butter mixture. Turn the mixer onto low speed and beat until just combined.
3. Roll the dough into 1 inch size balls and place on a lined cookie sheet 1 inch apart. Baked for 15 to 20 minutes or just until brown around the edges. Cool on a wire rack and serve.