A simple recipe for crisp, buttery, melt-in-your-mouth Pecan Sandies! This recipe can be doubled.Be sure to check out the how-to VIDEO just below the recipe!
Preheat oven to 375F (190C) and line baking sheets with parchment paper. Set aside.
Place butter in a large bowl and use an electric mixer to beat until creamy.
1 cups unsalted butter
Add powdered sugar, brown sugar, cornstarch, vanilla extract, and salt and beat until creamy and well-combined.
⅓ cup powdered sugar, 3 tablespoons light brown sugar, 1 Tablespoon cornstarch, 1 ½ teaspoons vanilla extract, ½ teaspoon salt
Gradually add flour and stir until combined.
2 cups all-purpose (plain)
Stir in pecan pieces.
1 cup finely chopped pecans or pecan chips
Scoop dough by about 1 ½ Tablespoon portions and roll into a ball. Gently flatten and place on prepared baking sheet, spacing cookies about 1” apart.
Transfer to 375F (190C) oven and bake for 12 minutes or until edges are just beginning to turn light golden brown.
Allow to cool completely on baking sheet. If desired, toss in additional powdered sugar until cookies are completely coated with sugar (alternatively you can sift sugar over cookies).
Additional powdered sugar for dusting
Video
Notes
¹Not too soft, though! The butter shouldn't be melting or melty, which can easily happen if it's left to sit out for longer than 30-60 minutes during these hot summer months.