Just when I really wanted to bake something but couldn't decide what, I opened my new Everyday Food magazine and there it was: a recipe for homemade Pecan Sandies!! I love those delightful, subtle little cookies, but find it hard to justify the almost $5.00 price tag on the packages at our little grocery store.
The picture shows coarsely chopped pecans, but I finely chopped mine to more closely approximate those shortbread morsels by Keebler.
Also, after what happened to all my blueberry muffins the other day, I decided to double this batch from the start. Perhaps I'll get to eat more than one cookie??
These cookies may not be exactly like the ones I love from the store, there is just something missing that I can't quite pinpoint, but they are delicious all the same. And I have stored them out of reach of little boys so I can guarantee they will be more fairly and equally distributed!
Prep time: 15 minutes
Total time: 30 minutes + cooling
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light brown sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour (spooned and leveled)
1 cup pecans, finely chopped
1. Preheat oven to 350 degrees with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
2. Roll dough into 1 1/2-inch balls; and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
3. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. (To store, keep in an airtight container, up to 5 days).