Pecan Sandies Cookies
- ½ cup unsalted butter, softened
- ¼ cup light brown sugar, firmly packed
- ½ teaspoon pure vanilla extract
- 1-¼ cups all-purpose flour
- 1/3 cup pecans, lightly toasted and finely chopped
- Granulated or decorative sanding sugar (for rolling)
- Set mixer speed to medium. Cream butter until smooth and creamy, about 2 to 3 minutes. Beat in light brown sugar for another 4 to 5 minutes or until very light and fluffy. Beat in vanilla.
- Gradually beat in sugar, about ¼ at a time, beating after each addition for another minute, until incorporated. Fold in chopped pecans.
- Gather dough into a ball. Divide dough into two. Form each half of dough into a log, about 1inch to 1-½ inches in diameter, and about 6 to 8 inches long. Wrap each log of dough in plastic and chill for about 2 hours, or until firm and centers are set.
- Once dough logs are ready, preheat oven to 325°F. Line baking sheets with baking paper. Unwrap a log of dough and slice into ¼-inch thick pieces. Dredge each slice of dough into the granulated or sanding sugar and arrange onto the prepared sheets, about 1 to 2 inches apart. Repeat with remaining log of dough. Bake for 15 to 20 minutes or until edges are crispy and cookies are golden in color.
- Allow cookies to cool in baking sheets for 3 to 5 minutes. Transfer onto wire racks and allow to cool to room temperature.
- Cookies are flakier and more chewy when dough is chilled before baking.
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