Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pecan Sandies 3.4 (317) 22 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 9, 2021 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Yield: 18 These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts. Ingredients ½ cup (1 stick) unsalted butter, room temperature ½ cup packed light-brown sugar 1 ½ teaspoons pure vanilla extract ¼ teaspoon salt 1 cup all-purpose flour (spooned and leveled) 1 cup pecans, coarsely chopped Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans. Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. Cook's Notes For best results, line cookie sheets with parchment prior to baking. Print