I’ve always loved “Pecan Sandies” and other Pecan Shortbread Cookies, but this was my first attempt at making them at home.
Oh, I’ve made Russian Tea Cookies and other pecan cookies before, but this time I wanted a true Pecan Sandie-type cookie.
After a little experimenting, I think I’ve got it.
1 2/3 cups finely chopped pecans (6 ounces)
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour
Preheat oven to 350°F with rack in middle.
In the bowl of a stand mixer, blend together butter, sugars, vanilla, and salt in a bowl until combined well. Mix in flour and chopped pecans until a soft dough forms (dough will be slightly sticky).
Form 1-inch balls of dough and arrange 2 inches apart on two ungreased baking sheets. Flatten balls to 1/3 inch thick using the bottom of a glass (flour bottom).
Bake, 1 sheet at a time, until edges are golden, about 15 minutes. Cool cookies on sheet 5 minutes, then transfer to a rack to cool.
Yield: Approx. 3 dozen
Option – Keep 36 pecan halves aside and top each pressed cookies with one pecan half prior to baking.