Pecan Sandies

I love pecan sandies. But I haven'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.

Walnut Sandies

225g butter

65g caster sugar (golden caster, if you have it)

250g all-purpose flour

110g chopped pecans

25g confectioner's sugar

1 tsp vanilla extract

Pinch of salt

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 150C for a fan-assisted oven (165C for other). 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.