Easy Pecan Sandies
These buttery shortbread cookies are filled with chopped pecans and a dash of love, perfect for sharing during cozy family gatherings.
Ingredients
Main Ingredients
- 1 cup Unsalted butter, softened Make sure butter is at room temperature.
- 1 cup Powdered sugar
- 2 cups All-purpose flour Sifted
- 1 cup Chopped pecans Consider toasting for extra flavor.
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour and salt, then gradually mix into the butter-sugar mixture.
- Fold in the chopped pecans gently.
- Using a cookie scoop or tablespoon, place dough onto ungreased baking sheets, spacing them 2 inches apart.
- Flatten the dough balls slightly if desired.
Baking
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Avoid overmixing when adding the flour to keep cookies tender. Store leftovers in an airtight container for up to a week, or freeze for longer storage.
Nutrition
Serving: 1gCalories: 110kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 40mgSugar: 4g
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