Pecan Sandies Cookies

 

Ingredients:

1 C. unsalted butter softened

¼ C. granulated sugar

⅓ C. packed light brown sugar

2 C. all-purpose flour

½ t. salt

1 ½ t. vanilla extract

1½ C. coarsely chopped pecans, reserve ½ cup

Directions:

1. Preheat oven to 350°F. 
2. Line a large baking sheet with parchment paper. 
3. Using a stand blender with the paddle attachment or a handheld electric blender on medium speed, cream the butter and both sugars until light and fluffy, approximately 2-5 minutes. 
4. Reduce the speed to low and add the flour, salt, and vanilla extract. Continue beating until incorporated. 
5. Reduce the speed to stir and add the chopped pecans reserving about ½ cup. 
6. Using a 1½ tablespoon scoop for equal measurements, roll the dough into balls and then roll them through the reserved chopped pecans.
7. Place them on the prepared baking sheet with a little space between them for warm air to flow. 
8. Press the balls fairly flat using the flat bottom of a glass or a glass Pyrex measuring cup.
9. Bake for 14-16 minutes or until lightly browned. 
10. Let the cookies cool for a few minutes before moving them to a wire rack to fully cool.