These cookies are a delightful twist on the classic Pecan Sandies, offering a rich buttery flavor and a melt-in-your-mouth texture.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chopped pecans.
Gently fold to distribute the pecans evenly without overmixing.
Roll the dough into 1-inch balls and coat each ball in granulated sugar.
Chilling the dough for 30 minutes can make it easier to handle.
Place the dough balls 2 inches apart on the prepared baking sheet.
Spacing the cookies ensures they bake evenly without sticking together.
Bake in the preheated oven for 11-13 minutes, or until the edges are golden.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set before moving them.
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