Pecan Sandies Cookies

🧂 Ingredients

• 1 ¼ cups pecans

  (divided)
• 2 cups all-purpose flour

  (spooned and leveled)
• 1 cup butter

  (softened, at room temperature)
• ½ cup confectioners sugar
• ¼ teaspoon salt
• 1 tablespoon water
• ½ tablespoon vanilla extract

Instructions

• 1 Preheat your oven to 350°F (175°C/Gas Mark 4).
• 2 Once the oven is hot, place 1 ¼ cups pecans onto a baking sheet and toast them
  for 7-8 minutes. Then, set them aside to cool completely. *Removing the pecans
  from the hot pan helps to stop the roasting process and cool more quickly.
• 3 After your pecans have cooled, pulse them in a food processor until they are
  finely chopped. Remove 3 tablespoons to ¼ cup and set it aside.
• 4 Into the food processor with the remaining pecans, add 2 cups all-purpose flour
  then pulse a couple of times to mix everything together.
• 5 In a separate bowl, use an electric mixer to cream together 1 cup butter and ½
  cup confectioners sugar until light and fluffy. Then, mix in ¼ teaspoon salt, 1
  tablespoon water, and ½ tablespoon vanilla extract.
• 6 Gradually add the pecan and flour mixture into the butter, mixing only until
  just combined.
• 7 Scoop the dough into balls that are about 1-inch in size and use your hands to
  flatten them slightly. Roll the sides in the pecans you had reserved earlier and
  then place them onto a baking sheet lined with parchment paper.
• 8 Bake in the oven at 350°F (175°C/Gas Mark 4) for 10 minutes.
• 9 Remove the baked cookies from the oven, let them cool completely and serve as-is
  or dusted with more confectioners sugar.

Nutrition Info