Pecan Sandies Cookies
A buttery shortbread cookie perfect for your Christmas cookie gift boxes or any time during the holiday season.
Equipment
- large mixing bowl
- stand mixer
- large sheet pans
- cooling rack
Ingredients
- 1 cup butter, softened to room temperature
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chopped pecans
- 2 cups all-purpose flour
- pecan halves for tops of cookies (optional)
Instructions
- In a large mixing bowl attached to stand mixer, cream butter until light in color and smooth. Add in white granulated sugar and mix again until fluffy. Add in brown sugar and mix again until well combined.
- Add in egg, vanilla and salt, beat until well combined. Add in flour 1/2 cup at a time until a dough forms and all flour is incorporated. Using a wooden spoon, mix in chopped pecans. (Dough will be dense at this time.)
- Place all dough onto a sheet of plastic wrap. Roll dough into a log shape about 2 inches thick. Cover dough with the plastic wrap and place in refrigerator for 1 hour to overnight.
- Once cookies have chilled, preheat oven to 350 degrees. Place parchment or a silicone mat on a large sheet pan and set a side.
- Unwrap dough log and cut into 1/2 inch slices. Place slice of dough onto a prepared baking sheet leaving space between each dough slice.
- Bake in preheated oven for 12-15 minutes until cookies are golden brown on edges and firm on top.
- Remove cookies from oven and immediately place one pecan half in the center of each cookie pressing down. Allow cookies to cool for a few minutes before removing to a wire rack to finish cooling.
