Buttery, soft and sweet, Pecan Sandies are the shortbread cookie that's studded with chopped pecans. A great sweet treat or food gift for the holidays.
In a medium bowl, whisk together the baking powder, salt and flour. Set aside.
In the bowl on a mixer, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
Add the egg, vanilla and salt.
Slowly add the flour into the mixture in small amounts, beating until just combined. The dough may look dry and grainy, this is normal.
Remove the dough from the bowl and need until it begins to come together.
Place a piece of parchment on a flat surface and arrange the dough in the center.
Begin to wrap the dough up in the parchment shaping into a 2 inch diameter log.
Dough can be chilled at this point or you can continue to finish the cookies.
Slice the dough into 1/2 inch slices and place the dough disks on a baking sheet lined with a baking mat or parchment paper.
Lightly press a pecan half in the center of the cookie and bake for 12-15 minutes until golden around the edges.
Transfer to a cooling rack and cool to room temperature.
Notes
A classic Pecan Sandie is rolled in turbinado sugar to create the sandy texture that gives it it’s name. I left that part out but you can roll your dough log in the sugar before slicing. The cookies are sweet enough you don’t need the extra sugar on the outside but it does look pretty.Pecan Sandies are not the same thing as Mexican Wedding Cookies, although they are very similar.