Pecan Sandies Cookies
Description
These beautiful, classic cookies are a real treat. They are just melt in your mouth good.
Ingredients
4 sticks (2 c. unsalted butter), at room temperature
1/2 c. sugar
1/4 c. powdered sugar, sifted
2 T. cold water
1 T. + 1 t. vanilla
1/4 t. almond extract, optional
4 c. all-purpose flour
2 c. chopped pecans
Directions
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Line a baking/cookie sheet with parchment paper.
Before starting, this is a dense dough and if it is crumbly, DON'T be tempted to add more liquid or butter. Use your hands to shape it; mold it into a log and chill. It WILL turn out.
Cream butter and sugar together for 3 minutes on medium speed of your mixer; reduce speed; gradually add the powdered sugar, beating until light and fluffy. Increase the speed to medium; add water and vanilla; beat well. Reduce speed to low; gradually add flour. Turn off mixer; remove from the stand. Fold in the pecans.
Turn the dough out onto plastic wrap. The dough may be crumbly, but don't worry. Shape the dough with your hands; roll into a log; chill for at least 1 hour.
When ready to bake, preheat oven to 325 degrees.
Slice dough into discs; place discs on the prepared sheet about 2 inches apart. Bake for 15-17 minutes or until the bottom of the cookies are golden. DON'T allow it to brown; you just want the edges to color! Cool on a wire rack. Dust with more powdered sugar, if desired.
Makes 3-4 dozen.