These cookies are a little nostalgic for me. My Grandma Beverly always had them in her cookie jar growing up, and I loved to snack on them while we visited every Sunday.
Last month we were visiting Grandma and helping her dig the potatoes out of her garden, she had some of these (from the store) in her cookie jar.
Oh, how I love them. So I had to find a recipe that I could make on a Sunday when I was nowhere near my lovely Grandma. I think it’s safe to say I found a winner! I hope you love this Pecan Sandies cookie recipe as much as my kids and I did!
Makes about 20 cookies
- 3 sticks (1 1/2 cups) salted butter, room temperature
- 1 cup of sugar
- 1 tsp pure vanilla extract
- 1 tsp pure pecan extract
- 3 1⁄2 cup all-purpose flour
- 1⁄4 tsp salt
- 1 cup pecans, chopped finely
- Preheat the oven to 350 degrees F.
- Mix together the butter and sugar until they are just combined. Add the vanilla and pecan extracts. In a medium bowl, combine the flour and salt, slowly add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and use a mason jar lid to cut the cookies. Place the cookies on an ungreased baking sheet. I used a silicone baking sheet on half and they turned out a little prettier, so I would suggest purchasing a silicon mat!
- Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.