Pecan Sandies

 I grew up eating the Pecan Sandies that you buy from the store as my mother loved them and she always had them stashed in the kitchen somewhere. After I married , whenever I visited her, she always insisted we have coffee and a Pecan Sandie or two, so they grew on me also. I don't buy them because I'd probably eat the whole carton! So when I saw this recipe for Pecan Sandies on Martha Stewart's site, I had to try them. They taste fantastic, and I will make them again. The dough is very crumbly when the ingredients are mixed, so you have to gather the crumbs and roll the dough into balls. I may have handled the dough too much because I thought the cookies were a bit hard, but they did soften slightly on the second day. Next time I'll use parchment paper when I bake them as the cookie edges browned so much I was afraid they would burn. But the flavor is amazing! Loved the buttery, pecan flavors. I'm afraid they didn't last long at our house.

Pecan Sandies
from Martha Stewart
Recipe made about 1 1/2 dozen for me.

1/2 cup unsalted butter, softened- I used salted
1/2 cup light brown sugar, packed
1 1/2 teaspoons vanilla
1/4 teaspoon salt- I omitted this because I used salted butter
1 cup all purpose flour, spooned into cup and leveled
1 cup pecans, chopped

Preheat oven to 350 degrees F. Place rack on center of oven. In a bowl, cream the brown sugar and butter together with a mixer. Add in the vanilla. Add the flour and mix on low speed until flour is incorporated. Stir in chopped pecans by hand. Dough will be very sandy and crumbly.
Gather dough and form onto about 1 1/2 inch balls and place about 2 inches apart on baking sheet lined with parchment paper. Bake at 350 degrees. for 15-17 minutes. Cool on a wire rack. Enjoy!