PECAN SANDIES!

These cookies are delicious. They aren’t dense like the kind you buy in the supermarket.

Instead they are almost airy and the texture is “Sandy”, they melt in your mouth.

I made these exactly as the recipe instructs, except that I rolled them in powdered sugar after they baked.

Others suggested adding more flour, but I did not find it necessary.

INGREDIENTS:

2 sticks unsalted butter, at room temperature
1/3 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup pecans, coarsely chopped

DIRECTIONS:

In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together. Add the pecans and beat just until they are incorporated and lightly broken up. Divide the dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight.

Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Working with 1 log at a time and keeping the other one chilled, cut the dough into scant 1/4-inch-thick slices, arrange them on the baking sheets and sprinkle them with sugar. Repeat with the second log of dough …