The crispy butter flavor of these Pecan Sandies is too good to have only on special occasions. I like to keep a batch at the ready for when I get my next craving.
Author:Addie Gundry
Prep Time:10 minutes
Chill Time:30 minutes
Cook Time:20 minutes
Total Time:1 hour
Yield:Makes 36 cookies 1x
Category:Bakery
Ingredients
Scale
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
2 cups all-purpose flour
1 cup finely chopped pecans
1 1/2 teaspoons vanilla extract
Instructions
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the butter and brown sugar until well combined.
Add the salt, nutmeg, flour, pecans, and vanilla and mix well to combine.
Chill the dough in the refrigerator for 30 minutes.
Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
Flatten each cookie ball to 1/2-inch thickness using the bottom of a flat glass.
