Pecan Sandies Recipe
Butter Pecan Sandies are the official fall cookie ~ feed hungry students, or get ahead of your holiday cookie list. These easy to slice and bake shortbread cookies are fabulous!
- 1/2 cup of sugar
- 1/2 cup salted butter
- 1/2 teaspoon baking soda
- 1 beaten egg
- 1/2 cup icing sugar
- 1/4 teaspoon of salt
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1 teaspoon of vanilla
- 1/2 cup chopped pecans
First, combine flour, baking soda and cream of tartar and set aside.
Then, in the bowl of a stand mixer or other large bowl (if using a hand mixer), cream the butter and sugars until frothy. Then add the vanilla, salt and egg and beat until smooth.
Slowly add the flour mixture to the sugar mixture and mix well after each addition, the dough will be a little thick.
With a large spoon, add the pecans and mix.
Cover the bowl with plastic wrap and refrigerate for 30 to 45 minutes.
Preheat the oven to 350 degrees.
Roll out dough into 1 1/2 to 2 inch balls and place on an ungreased baking sheet.
Bake for 15 to 18 minutes until cookies are lightly golden (this will depend on the size of your cookies, if the cookies are larger it can take up to 20 minutes)
Let cool on a wire rack and enjoy! Store in an airtight container.
Happy Cooking Time.