PECAN SANDIES

Ingredients

• 1 cup unsalted butter softened
• ¼ cup granulated sugar
• ⅓ cup packed mild brown sugar
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 1 ½ cups coarsely chopped pecans reserve ½ cup

Instructions

Preheat oven to 350 degrees. Line a massive baking sheet with parchment paper.
Using a stand blender with the paddle attachment or a handheld electric powered blender on medium speed, cream the butter and each sugars till mild and fluffy, about 2-5 minutes.
Reduce the velocity to low and add the flour, salt, and vanilla extract. Continue beating till incorporated. Reduce the velocity to stir and add the chopped pecans reserving about half cup.
Using a 1 half of tablespoon scoop for equal measurements, roll the dough into balls and then roll them via the reserved chopped pecans.
Place them on the organized baking sheet with a little area between them for heat air to flow. Press the balls pretty flat the usage of the flat backside of a glass or a glass Pyrex measuring cup.
Bake for 14-16 minutes or till gently browned. Let the cookies cool for a few minutes earlier than shifting them to a wire rack to totally cool.

Notes

Soften the butter to room temperature.
Many years ago, I started out the usage of Land O’Lakes butter in all my baking, and I have by no means seemed back. The butter is excessive pleasant and very consistent.
Measure the flour efficiently by means of spooning it into a measuring cup and then leveling it off with a kitchen knife.
For pleasant results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
Pro-Tip – Make the first batch a check run. Bake one or two cookies. This lets in you to make sure the dough will now not unfold too a good deal and check the baking time. If the cookies unfold too much, cowl the bowl with wrap and refrigerate for 1-2 hours.
For ideal results, bake one sheet of cookies at a time. Use a couple of cookie sheets or let the single cookie sheet cool earlier than shedding extra dough on it as a heat cookie sheet can motive cookies to unfold too fast.
Store the cookies in an hermetic container on the counter for up to four days. Or freeze for up to three months in sturdy freezer containers.

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