Ingredients for Best Pecan Sandies
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup chopped pecans
- Powdered sugar, for rolling
How to Make Best Pecan Sandies
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract and 2 tablespoons of water.
- Gradually stir in 2 1/2 cups all-purpose flour and 1 cup chopped pecans until just combined. Do not overmix.
- Cover the dough tightly and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Roll dough into walnut-sized balls or crescents.
- Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 18-20 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Roll warm cookies in powdered sugar. For extra sweetness, roll them a second time!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
25g
Carbs
4g
