Delicious Pecan Sandies with a buttery shortbread cookie taste everyone loves and chopped pecans throughout. They are quick to make and you can roll them in powdered sugar to make Mexican Wedding Cookies or Snowball Cookies.
Add vanilla and mix. Add flour, salt, and pecans and stir to combine.
Chill for 20 minutes. Roll into 1 1/2 inch balls. Get a glass cup and wet the bottom of it slightly. Gently press the cookies using the bottom of the glass.
Bake at 350 degrees for 15-17 minutes.
Nuts: Feel free to swap out the pecans for walnuts, hazelnuts, or your favorite type of nut.Snowball Cookies or Mexican Wedding Cookies: Roll cookie into dough balls (don't flatten). Bake, then once cool enough to handle, roll each in powdered sugar.Flat Cookies: If you like your Pecan Sandies flatter, skip the chilling step!Make Ahead Instructions: Make the dough and chill in the fridge for up to 2 days.Freezing Instructions: These homemade pecan sandies may be frozen baked, but my favorite way to freeze Pecan Sandies is to scoop the dough balls and place onto a baking sheet as close together as you can but make sure they don’t touch. Freeze for about 30 minutes and transfer to freezer bags. Let thaw and bake as directed.