Pecan Sandies: Buttery, Crumbly, and Perfectly Nutty

🧾 Ingredients:

• 1 cup (225g) unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• 1 cup finely chopped pecans (plus extra for topping)
• Optional: 2–3 tbsp brown sugar (for a slightly caramelized topping)

👩‍🍳 Instructions:

1. Cream the butter
   
   • In a bowl, beat butter and powdered sugar until light and fluffy.
   • Add vanilla and mix well.
3. Add dry ingredients
   
   • Gradually mix in flour and salt until a soft dough forms.
   • Fold in chopped pecans.
5. Shape the cookies
   
   • Roll dough into small balls and gently flatten into thick discs.
   • Press extra chopped pecans on top for that textured look.
7. Chill (important!)
   
   • Refrigerate for 20–30 minutes to help them hold shape.
9. Bake
   
   • Preheat oven to 170°C (340°F).
   • Bake for 15–18 minutes until edges are lightly golden.
11. Cool & serve
    
    • Let them cool—they firm up as they set.
    • Optional: dust lightly with powdered sugar.

🍽️ Tips:

• For the glossy, sticky finish like in your image, brush tops lightly with honey or maple syrup right after baking.
• Toast the pecans beforehand for deeper flavor.
• These cookies stay tender and crumbly for days in an airtight container.