These pecan sandies are just that – sandy. I am just not sure that another version could take their place – nope, but I have a couple of other recipes for pecan sandies just to try. And prove to myself that these are, by far and away, the best. I have no doubt about it.
16 Tbs unsalted butter, room temperature
1/3 cup sugar
1/2 tsp salt
1 tsp vanilla, but pretty much as you want
2 cups all-purpose flour
1 cup pecans, chopped – Renfroe’s to be sure.
Sanding sugar, for rolling
In a bowl of a stand mixer, beat together butter and 1/3 cup sugar and salt until light and fluffy.^ Add in vanilla, once again, as much as you would like. Add flour and mix, scraping the bowl down as you go. Add the pecans and mix until incorporated. Divide dough in half and form into two inch thick logs. Wrap tightly in cling film and refrigerate overnight.
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Working with one log at a time, cut the dough into 1/4 inch slices. Arrange them on a baking sheet and sprinkle with sanding sugar.
Bake 25 – 30 minutes until the cookies are lightly golden on the edges, making sure to rotate pans half way through.# Let cool on sheet for one minute, then transfer to a wire rack to cool completely.
I think slice and bake cookies are dead simple, and they are. And I will say it once again, this is my go-to recipe for pecan sandies.
^ what, exactly, does that mean. Really? Not sure.
# something you should always do