Pecan Sandies are one of my father’s favorite cookies. Every so often, my mom would pick up a package of Keebler Pecan Sandies at the store for my dad and his nightly tea. The buttery, delicate, nutty cookie goes together beautifully with a cup of black tea.
My father has now graduated to drinking green tea (no milk, no sugar) but growing up, he would take his black tea with milk and sugar. After dinner, usually while watching the news, he would call out softly, “Pupppy tea!” and my sister and I would put the kettle on the stove. I gather the phrase “puppy tea” comes from my sister when she was little; once upon a time she misspoke and called a “cup of tea” a “puppy tea” and the phrase took.
This recipe comes from an effort of improving on the Keebler variety; this cookie is richer, more buttery, and full of fragrant nuts. Try it with a “puppy tea” and you won’t regret it!
2 sticks softened butter
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla bean paste
2 cups all-purpose flour
1 cup pecans, lightly toasted and chopped coarsely
powdered sugar, for sprinkling
In a large bowl, beat together the butter, sugar, salt and vanilla bean paste until light and fluffy. Add the flour at low speed, until the dough just comes together. Fold in the pecans until incorporated.
Dived the dough in half and form into two 2 inch thick logs. Wrap in plastic wrap and chill overnight in the fridge.
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Cut the dough into 1/4 inch thick rounds and sprinkle them with powdered sugar.
Bake the cookies for 25 to 30 minutes, rotating halfway through, until turning golden brown on the edges. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!