Sandies (Pecan)

Buttery with a delicate crumb, these lightly sweet pecan sandies are the real deal. A delicious afternoon snack and great for the holiday Cookie Swap!

½ cup (1 stick) butter, room temperature
½ cup light brown sugar
1½ tsp. pure vanilla extract
¼ tsp. sea salt
1 cup all-purpose flour, unbleached, spooned and leveled
1 cup pecans, coarsely chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Place oven racks in the upper and lower third postions. Line cookie sheets with parchment paper.

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.

Roll dough into 1½” balls, and place on two baking sheets, 2” apart. With the dampened bottom of a glass, lightly flatten each ball.

Bake until cookies are golden brown, 15-17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

Makes 18.