Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but enhances the flavor)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup toasted pecans, chopped
- 2 tablespoons milk (if needed for moisture)
- Extra powdered sugar for dusting (optional)
Instructions
Step 1: Toast the Pecans
- Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let them cool.
Step 2: Cream the Butter and Sugars
- ream together butter, granulated sugar, and powdered sugar in a large mixing bowl until the mixture becomes light and airy. Add vanilla and almond extracts and mix well.
Step 3: Add the Dry Ingredients
- Slowly mix in flour and salt until just combined. Stir in toasted pecans. If the dough is too crumbly, add 1-2 tablespoons of milk to bring it together.
Step 4: Shape the Cookies
- Roll dough into 1-inch balls and slightly flatten them. Place on a parchment-lined baking sheet about 2 inches apart.
Step 5: Bake to Perfection
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until edges turn golden brown.
Step 6: Cool and Enjoy
- Allow the cookies to rest on the baking sheet for five minutes before moving them to a wire rack to cool completely. Optionally, dust with powdered sugar for extra sweetness.
Notes
- Serving: Enjoy warm with a glass of milk, tea, or coffee.
- Storage: Store in an airtight container at room temperature for up to a week.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 2 extra minutes to the baking time.
Keywords: Pecan Sandies, butter cookies, shortbread, homemade cookies, pecan cookies