Pecan Sandies
Servings: 36 cookies
Ingredients
- 1¼ cup pecan halves
- 1 cup butter, softened
- ½ cup powdered sugar, plus 1¼ cups (divided)
- 2 tsp vanilla extract
- ¼ tsp almond extract
- 2 cups all-purpose flour
- ½ tsp kosher salt
Instructions
- Preheat an oven to 350°F.
- In a food processor, chop the pecan halves until fine. Set aside.
- In a large bowl or standing mixer, beat the butter and ½ cup of powdered sugar until light and fluffy, about two minutes.
- Add in the vanilla and almond extracts and mix.
- Add the flour and salt to the bowl and mix until combined.
- Last, stir in the chopped pecans until well incorporated into the cookie dough.
- Using your hands, roll tablespoon-sized amounts of cookie dough into balls. Place the unbaked dough balls onto baking sheets that have been lined with parchment paper, leaving about an inch of space between each cookie. Repeat until all the dough balls have been shaped.
- Bake the cookies for 10-12 minutes or until they are just starting to turn golden brown.
- Cool the cookies for 5 minutes. While the cookies cool, pour the remaining 1¼ cups of powdered sugar into a bowl. Roll the warm cookies into the powdered sugar. Let the cookies cool completely, then roll them into the powdered sugar again.
- This recipe makes 36 cookies.