Pecan Sandies Shortbread Cookies
Prep time:
Cook time:
Total time:
Serves: 2 Dz
- 3oz pecan halves
- 1½ cups + 2 T flour
- ½ tsp salt
- ¾ tsp cinnamon
- 5.5oz (about ⅜ cup) butter, room temperature
- ½ cup sugar
- 1 tsp pure vanilla extract
- ¼-1/2 cup confectioner's sugar (for rolling)
- Preheat oven to 350.
- Arrange pecan halves on a baking sheet and toast in oven for about 10 minutes, until fragrant.
- Let cool. Reduce oven temp to 325.
- Pulse toasted pecans in a food processor until finely ground (you can also just use a knife to chop them up very finely).
- Place pecans in a small bowl; add flour, salt, and cinnamon. Stir to combine.
- In a separate bowl, cream together butter and sugar on medium until light and fluffy.
- Add vanilla and pecan mixture and mix on low until just blended.
- Shape dough into 1" balls and arrange on ungreased cookie sheet, leaving an inch or so between each one.
- Bake 18-20 minutes, until lightly brown. Transfer to a wire cooling rack.
- When cookies have cooled, roll them in the confectioner's sugar to coat.
Recipe by Views From the Ville at http://viewsfromtheville.com/2017/04/27/pecan-sandies-shortbread-macys/
3.5.3208