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Pecan Sandies is sort of a shortbread cookie. It’s full of nutty flavor and has a nice taste. These are much harder to form into shapes in comparison to a traditional cookie so be careful when you do it. Feel free to add a bit of water to make it slightly easier. Once baked then it becomes more solid.
- 3/4 pound unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups small diced pecans, roasted
Preheat the oven to 350 degrees F.
In a baking sheet, spread around diced pecans and roast nuts in the oven for about 8-10 minutes.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts.
In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together.
You can either scoop or roll the dough here. Scoop into 1-1/2 inch balls and flatten into disc or roll the dough and using a cooking cutter into desired shape.
Bake for 12 to 15 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.