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)
  1. Preheat oven to 350.
  2. Arrange pecan halves on a baking sheet and toast in oven for about 10 minutes, until fragrant.
  3. Let cool. Reduce oven temp to 325.
  4. Pulse toasted pecans in a food processor until finely ground (you can also just use a knife to chop them up very finely).
  5. Place pecans in a small bowl; add flour, salt, and cinnamon. Stir to combine.
  6. In a separate bowl, cream together butter and sugar on medium until light and fluffy.
  7. Add vanilla and pecan mixture and mix on low until just blended.
  8. Shape dough into 1" balls and arrange on ungreased cookie sheet, leaving an inch or so between each one.
  9. Bake 18-20 minutes, until lightly brown. Transfer to a wire cooling rack.
  10. When cookies have cooled, roll them in the confectioner's sugar to coat.
Recipe by Views From the Ville at