| Ingredient | Quantity |
|---|---|
| Unsalted Butter, softened | 1 cup |
| Granulated Sugar | 1/2 cup |
| Powdered Sugar | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 2 cups |
| Baking Powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Pecans, finely chopped | 1 cup |
Step-by-Step Instructions
1. Prepare Your Workspace
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and do not stick.
2. Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. This step is crucial for achieving the tender texture of the cookies.
3. Incorporate the Vanilla
Add the vanilla extract to the creamed mixture and blend thoroughly. The vanilla enhances the overall flavor profile of the cookies.
4. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can affect the texture of the cookies.
5. Fold in the Pecans
Gently fold in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.
6. Shape the Cookies
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Space them about 2 inches apart to allow for spreading.
7. Flatten the Dough
Gently press each ball with the bottom of a glass or your palm to flatten them slightly. This step helps achieve the classic Pecan Sandies shape.
8. Bake to Perfection
Bake the cookies for 15-18 minutes, or until the edges turn a light golden brown. Avoid overbaking to retain their soft, sandy texture.
9. Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, they are ready to enjoy!
