Pecan Sandies
Enjoy our pecan shortbread cookies with your favorite cup of coffee or cocoa!
Servings: 3 dozen
Ingredients
- 1/2 c. butter
- 1/2 c. vegetable shortening
- 1 c. granulated sugar plus more for sprinkling
- 1 tsp. vanilla extract
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 c. pecans finely chopped
Instructions
- Preheat oven to 350 degrees.
- On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely, finely chop.
- In a large mixing bowl, with an electric mixer, cream together butter and shortening. Add 1 cup sugar and vanilla, continue to cream, about 1 minute more.
- Mix together flour, soda and baking powder. Gradually add to cream mixture, just until dough comes together. Fold in nuts.
- Chill dough 1/2 hour.
- Shape into 1 inch balls, place 2 inches apart on a parchment lined or greased baking sheet. Gently flatten with the bottom of a glass. Sprinkle with sugar.
- Bake for 10 to 12 minutes. Cool cookies on a wire rack. Decorate with a whole pecan if desired.
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