Pecan Sandies

Cookies, cookies galore! Its amazing I haven’t gained an ounce this season yet. I guess weight watchers did me good in helping me moderate portions, etc. cause so far so good! I haven’t tracked points in months but have managed to maintain my weight so I’m a happy camper. These suckers though… there was nothing moderate about my portions when I ate these suckers! I was pop them in my mouth like they were popcorn! Absolutely delicious and buttery! These have definitely been added to our list of holiday favorites!

Oh and watch the oven carefully. I had to adapt the original recipe which said to bake these suckers for 25-30 minutes. I walked away from the oven… and yea I had a burned mess on my hands! I hate when that happens. I feel like I’m throwing cash into the trash can. I made a couple more batches and found the right time for our oven but they crisp up very quickly so don’t go too far!  And I actually preferred these on Day 2… they actually softened back up a bit so they’re perfect for packaging as gifts in my book!

Pecan Sandies
Yields: 4 dozen cookies

2 sticks unsalted butter, at room temperature
1/3 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup pecans, coarsely chopped

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°. 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 12-14 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, before transferring them to a rack to cool completely.

Source: Food & Wine, February 2007