Pecan Sandies
Rich buttery shortbread cookies filled with glorious pecans make up these perfect Pecan Sandies cookies!
Ingredients
- 1 cupunsalted butter, (softened)
- ½ cupgranulated sugar, (plus additional ⅓ cup for pressing)
- ½ cupconfectioners' sugar
- 1 largeegg, (room temperature)
- 1 teaspoonpure vanilla extract
- 2 cupsall-purpose flour
- 1 teaspoonbaking powder
- ¾ teaspoonkosher salt
- 1 cuppecans, (finely chopped)
Directions
- 1
Preheat oven to 375°F. Line two baking sheets with parchment paper.
- 2
Using a hand mixer on medium speed, beat the butter, granulated sugar, and confectioners' sugar together until smooth.
- 3
Add egg and vanilla and beat until completely incorporated, scraping down the sides of the bowl as necessary.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt. Add to the egg mixture and mix until just incorporated.
- 5
Fold in pecans, making sure they are fully incorporated.
- 6
Using a 3-tablespoon cookie scoop, add dough to the lined baking sheet, leaving about 2 inches between each cookie.
- 7
Press a kitchen glass onto a damp paper towel, followed by dipping it into granulated sugar. Press the glass down onto the dough ball until the cookie is about ½-inch thick. Repeat with the remaining cookies.
- 8
Bake for 9–11 minutes, or until the tops of the cookies change to a dry look and the edges are a light golden brown.
- 9
Remove from oven and let rest before transferring to wire racks to cool completely.