This shortbread cookie recipe for pecan sandies made with butter and a hint of vanilla don't have to be just for the holidays.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
307 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 3
Bake in the preheated oven until edges are golden, 12 to 15 minutes.
Step 4
Spread pecans evenly onto a baking sheet.
Step 5
Bake in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely, then coarsely chop in a food processor.
Step 6
Beat butter in a large bowl with an electric mixer until creamy. Add sugar; beat until light and fluffy. Beat in egg yolk, vanilla, and salt until well combined. Slowly mix in pecans. Stir in flour until dough begins to come together.
Step 7
Roll dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch-thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.
Step 8
Unwrap dough logs and cut into slices, about 1/3-inch thick. Place on the prepared baking sheet.
