Image credit: Hayliepomroy on Instagram
If you don’t have cookies on a tray for kids and adults to nibble on while sipping tea or coffee on the patio over the Christmas holidays, you’re missing out. You remember as a child, the aroma of freshly cooked shortbread cookies filled the air at your grandmother’s house during Christmas time? This year, perhaps the traditional shortbread cookie might be given a modern touch. Katherine’s Plates has this option available to you. To make her pecan sandies cookies, she came up with her own recipe. While baking cookies this Christmas season, you’ll be sure to draw the attention of any children or grandchildren you may have.
Cream butter until it is light in color and creamy in a large mixing bowl linked to a stand mixer. Add the white granulated sugar and beat again until the mixture is light and fluffy. Mix in the brown sugar one more time, being careful not to overmix it.
Then add in the egg, vanilla extract, and salt, and mix thoroughly. Dough will begin to form as soon as half a cup of flour has been added at a time. Add chopped pecans to the batter using a wooden spoon. At this point, the dough will be very dense.
Wrap the dough in plastic and refrigerate. Roll out the dough into a 2-inch thick log. Wrap the dough in plastic and refrigerate it for at least an hour or up to overnight.
Preheat the oven to 350 degrees after chilling the cookies. Set a big sheet pan with parchment or a silicone mat aside.
Slice the dough log into half-inch pieces after unwrapping it. Using a serrated knife, slice a piece of dough and place it on a baking sheet.
12-15 minutes in a preheated oven until cookies are golden brown around the edges and firm to touch on top.
Immediately after taking cookies out of the oven, lay a pecan half in the middle of each cookie and push down. Remove the cookies from the oven and transfer them to a wire rack to cool completely.