Pecan Sandies
With just a handful of ingredients, these Pecan Sandies are quick and simple to make and have the most delicious nutty, melt-in-your-mouth buttery flavour.
Servings: 36
Ingredients
- 250 g Unsalted butter room temperature
- 80 g Pure icing sugar plus extra for coating
- 2 tsp Vanilla extract
- 1 tbsp Cold water
- 240 g Plain flour, sifted
- 125 g Toasted pecans, chopped see notes
- Extra icing sugar for coating
Instructions
- Pre heat oven to 150°C/300°F
- In the bowl of a stand mixer, cream the butter and icing sugar on medium, until light and fluffy. This should take 5 minutes. Stop and scrape the bowl a couple of times in between mixing.
- Add the vanilla extract and cold water, then beat until well combined
- Add the sifted flour and mix on low until combined
- Add the toasted pecans and mix on low until just combined
- Use a medium ice cream scoop (1 tablespoon) to scoop out dough. You can either drop them onto lined baking trays, or roll into a ball and flatten a little on the tray. Leave some space, as the cookies will spread just a little.
- Bake for 15 minutes, then remove from the oven and rest the cookies on the tray for 2 minutes.
- While still warm, toss the cookies into the extra icing sugar and serve.
Notes
These Pecan Sandies keep very well in an airtight container, for up to 2 weeks