I was craving something sweet last week. A crumbly, crunchy, sweet cookie that would go well with a cup of coffee.
These Pecan Sandies are a great "go-to" recipe to have. The ingredients are staples that are always on hand (I keep a big bag of pecans from Costco in my freezer). Plus, the cookies, once baked, will freeze very well for up to two months. If you don't have pecans handy, substitute slivered almonds, chopped peanuts (salted or unsalted), toasted hazelnuts, walnuts, etc. Any nut will work. To make these cookies look a little more elegant, you can melt some chocolate and dip half of the cookie in melted chocolate. Let cool on parchment paper until chocolate hardens before serving.
Pecan Sandies
1/2 c. (1 stick) butter, softened
1/2 c. packed brown sugar
2 tsp. vanilla extract
1/4 tsp. salt
1 c. all-purpose flour
1 c. pecans, coarsely chopped
DIRECTIONS
Preheat oven to 350.
Line two cookie sheets with silicon baking sheets (like a silpat).
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add in flour, beating until just combined. Fold in pecans.
Roll dough into one inch balls, and place on cookie sheets. Flatten with your hand or the bottom of a glass.
Bake until cookies are golden brown, 15 – 17 minutes. Transfer to a wire rack and let cool.
Store in an airtight container for up to 5 days.