PECAN SANDIES SHORTBREAD COOKIES RECIPES

Steps:

• To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
• In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
• Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
• Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Steps:

• In a large mixing bowl, cream butter until soft.
• Blend in sugar until fluffy.
• Mix in the egg and vanilla extract.
• Blend in the pecans.
• Gently mix in the flour.
• Remove dough and roll into a log.
• Cover with a piece of wax paper and refrigerate for 4 hours to overnight. (see notes if you want to freeze the dough for later)
• Preheat oven to 350 degrees.
• Remove dough from the fridge and discard the wax paper.
• Slice the cookie dough into 1/2 inch slices.
• Place on an ungreased cookie sheet.
• Bake for about 12-15 minutes. Cookies will be golden.
• Remove from the oven. Let cool slightly. Transfer to a cooling rack to finish cooling.
• Store in a storage bag or tin for up to 5 days.