Pecan sandies were one of those cookies we always had in the pantry growing up, although I didn’t totally appreciate them until I became an adult. Now I fully understand why my family loved the buttery goodness in these crumbly, nutty cookies.
1 cup (2 sticks) butter, softened
½ cup firmly packed brown sugar
2 cups all-purpose flour
¾ teaspoon salt
½ cup finely chopped pecans
½ cup toffee bits Cooking spray
Place the butter and sugar in a large bowl. Using an electric mixer on medium speed, beat the mixture until creamy. Mix in the flour and salt, and then add in the pecans and toffee until everything is thoroughly combined. Wrap the dough in plastic wrap, and refrigerate it for at least 30 minutes.
Preheat the oven to 325 degrees. Spray a baking sheet with cooking spray. Pinch off 1 ½-inch pieces of the dough, and roll them into balls. Place on the baking sheet, 1 inch apart. Gently press the balls with the bottom of a glass. Bake the cookies for 12 minutes. Transfer them to a wire rack to cool completely.
MAKES 24 COOKIES.