PECAN SANDIES, Just like you remember

We all ate Pecan Sandies as kids. They were a great after school snack or gathering on the porch after dinner with a big glass of iced tea or lemonade. Bring back the memories by making these easy cookies today!

INGREDIENTS: Yields 28-30 Cookies

2 sticks Salted Butter, at room temperature

1/3 cup Granulated Sugar, and extra for sprinkling

2 TBSP Light Brown Sugar

¼ tsp Sea Salt

¾ tsp Almond Extract

1 ½ tsp Vanilla Extract

2 cups AP Flour

1 cup chopped Pecans

PREPARATION:

Add Butter and both Sugars to your mixing bowl. Beat on medium to medium high speed until light and fluffy. It will take a good 4-5 minutes. Add Salt, Vanilla, and Almond Extracts. Beat until well combined.

On low speed, slowly add Flour. Once all Flour has been added,, turn mixer back to medium and beat until the Dough just comes together. Add chopped Pecans and mix in.

Tear off 2 sheets of Parchment Paper that are the size of your Baking Sheets. Dump the Dough on one of the sheets and knead a few times. Divide Dough in half, and place one half on each of the Parchment sheets. Rolling the Parchment over the Dough, form into two 2” logs. Wrap tightly and refrigerate for 2 – 2 ½ hours.

Preheat your oven to 325° F. Remove one Log from refrigerator and splace on a Baking Sheet. Slice into no more than ¼ inch. Spread the rounds out evenly. Sprinkle extra Sugar on each round. I used a small strainer, and lightly shook it over each round. Bake for 25 – 26 minutes until the edges are lightly browned. Turn Baking Sheet halfway around at about 13 minutes. Repeat with the second Dough Log.

Let baked Cookies cool for a few minutes, and then move to a cooling rack until completely cool. Store in an air-tight container.