Pecan Sandies are my absolutely one of my favorites. They are pretty much shortbread cookies with a crunch. They are buttery, crunchy and perfectly sweet. Not to mention, they are quite easy to make. You don't need anything fancy and the best part is that you do not need to let your cookie dough chill. You can bake them right away and they will be amazing.
Tips for making cookies:
Tip 1: Make sure your egg is also at room temperature.
Tip 2 : Always separate your dry and wet ingredients. This makes a huge difference and it is a very important step.
Here's How to make it:
RECIPE:
INSTRUCTIONS:
Preheat oven to 350 degrees Fahrenheit
In a mixing bowl combine all purpose flour, baking soda and salt and whisk together.
In a separate bowl cream your butter, add in white granulated sugar, eggs and vanilla extract, and whisk together until well incorporated. (you can use a stand mixer, hand mixer or just by hand with a whisk)
Slowly add in the the flour mixture to the wet mixture and combine well. Add in your chopped pecans
Form cookie dough onto a cookie sheet. form about 1/2 -1 tablespoonful size and roll very well to make sure their are no cracks in the cookie dough. Make sure the cookie balls are about 2 inches apart. Gently press in 1 pecan in the center of the cookie (optional)
Bake for about 10-14 minutes or until edges are slightly golden
RECIPE:
This makes about 16-20 cookies
INGREDIENTS
Dry Ingredients:
2 cup All- Purpose Flour
3/4 cup white granulated sugar
2 sticks unsalted butter softened (1 cup)
1 eggs (preferably at room temperature)
1/2 tsp baking soda
1/4 tsp salt
1 tsp Pure Vanilla Extract
1/2 cup chopped ( about 16-20 whole pecans for garnish optional)
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