Classic pecan sandies made with butter, toasted pecans, and a hint of vanilla. A tender shortbread cookie that’s simple and irresistible.

1 cup (2 sticks) unsalted butter, softened

¾ cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon salt

1 cup chopped pecans (toasted, optional)

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In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

Mix in the vanilla extract.

Gradually add the flour and salt, mixing until a soft dough forms.

Fold in the chopped pecans evenly.

Shape the dough into 1-inch balls or logs (for slicing). Place on a parchment-lined baking sheet.

Chill the shaped dough in the refrigerator for 30 minutes.

Preheat oven to 350°F (175°C).

Bake the cookies for 15–18 minutes, or until the edges are lightly golden.

Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Optional: Dust cooled cookies with powdered sugar.

Toast pecans beforehand for deeper flavor (5–7 minutes at 350°F).

Dough can be shaped into a log and sliced for a traditional look.

Add almond extract or dip in chocolate for flavor variations.

If dough feels too crumbly, add 1 tsp milk or 1 tbsp extra butter.