I love pecan sandies. But I hadn’t seen/tasted any since moving to the UK in 2002. So I did a little research on the interweb and found a couple of recipes which seemed good. I made the dough and kept it in the fridge for a few days (I normally refrigerate cookie dough for at least 24 hours before baking as you get a better consistency). You don’t have to bake all the dough at once. Dough normally keeps in the fridge for up to a month, so it is handy to have it in the fridge in case a friend pops in.

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Pecan Sandies

Ingredients

225 g butter
65 g caster sugar
250 g plain flour
110 g chopped pecans
25 g icing sugar
1 pinch salt

Instructions

Cream butter and sugar. Add vanilla and salt. Stir in flour until well-mixed. Add pecans. Roll into cling film and chill in refrigerator for at least two hours.
When you're ready to bake, preheat oven to 165C/150C for a fan-assisted oven. Shape dough into balls and bake for 18-20 minutes, until golden brown. Let cool down for 5-10 minutes, then roll in confectioners' sugar (this is my daughter's favourite part). You can store these cookies for five days, but they don't normally last longer than one.