Southern Pecan Sandies My Familys MeltInYourMouth Recipe

Instructions:

1. Spread pecans on a baking sheet and toast in a preheated oven until fragrant and lightly browned. Let cool slightly, then finely chop.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the vanilla extract until combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in the toasted, chopped pecans until evenly distributed.
7. Divide the dough in half. Shape each half into a log about 1 ½ inches in diameter.
8. Wrap the dough logs in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 hours) to firm up.
9. Preheat oven. Line baking sheets with parchment paper or silicone baking mats.
10. Remove the dough logs from the refrigerator. Slice the logs into ¼-inch thick rounds.
11. Dip each cookie in granulated sugar before placing on the prepared baking sheets (optional).
12. Bake until the edges are golden brown.
13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.