In a medium bowl, using an electric mixer, beat the butter with the
1/3 cup of sugar and the salt at medium speed until light and fluffy,
about 3 minutes. Beat in the vanilla, then beat in the flour at low
speed, scraping the side and bottom of the bowl, until the dough
just comes together. Add the pecans and beat just until they are
incorporated and lightly broken up. Divide the dough in half and
form it into two 2-inch-thick logs. Wrap tightly in plastic and
refrigerate overnight.
Preheat the oven to 350 degrees. Line 3 baking sheets with
parchment paper. Working with 1 log at a time and keeping the
other one chilled, cut the dough into scant 1/4-inch-thick slices,
arrange them on the baking sheets and sprinkle them with sugar.
Repeat with the second log of dough.
Bake for 25 to 30 minutes, until the cookies are lightly golden
around the edges and on the bottom, shifting the baking sheets
halfway through. Let the cookies cool on the baking sheets for a few
minutes, then transfer them to a rack to cool completely.
Originally Submitted
2/3/2015
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