Sweet, buttery pecan sandies can be your new holiday tradition.
Caitlin Bensel; Food Stylist: Torie Cox
Pecan sandies combine the quintessentially toasty Southern taste ofpecanswith buttery shortbread.
Learn how to make pecan sandies.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
These will be a huge hit with the whole family.
Cookie “sandies” are named this for their color and texture, one that’s reminiscent of breadcrumbs.
The cookie crumbs aren’t just sandy in color, but also have a buttery, sand-like crumb.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
If your pecan sandies are crumbly, they’re meant to be!
This means they’re great as a topping or paired with ice cream.
Place it in the refrigerator at least 24 hours ahead of time.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Baked cookies can be stored in an airtight container at room temperature for up to one week.
)all-purpose flour
Directions
Toast pecans:
Preheat oven to 350F.
Set aside, uncovered, and let cool completely, about 15 minutes.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Line 2 baking sheets with parchment paper, and set aside.
Add vanilla and salt; beat on medium speed until combined, about 1 minute.
With mixer on low speed, add pecans, and beat until evenly distributed, about 15 seconds.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Press down on a dough ball with palm of hand to create a 1/2-inch-thick disk.
Repeat process with remaining dough balls.
Gently press a pecan half into center of disk.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox