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powdered-sugar-coated butter pecan sandies in a wide horizontal shot, piled like little snowballs on a white plate with a dusting of sugar across a soft gray surface, gentle natural light, shallow depth of field, landscape orientation

Butter Pecan Sandies

Pecans that have been toasted, and a coat of sugar, and a rich and crumbly butter cookie make this a rich butter cookie.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 30 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar plus more for rolling
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup pecans finely chopped and toasted

Method
 

  1. Beat the butter and powdered sugar until creamy, then mix in the vanilla.
  2. Stir in the flour and salt until a crumbly dough comes together.
  3. Fold in the toasted pecans and gently knead to combine.
  4. Roll into small balls and place on lined baking sheets.
  5. Bake at 325F for 13 to 15 minutes until set but still pale.
  6. Roll the warm cookies in powdered sugar and cool, then roll again.

Notes

A double roll in powdered sugar gives them that classic snowball look.