Classic Pecan Sandies

1. Cream Butter and Sugar

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of powdered sugar until the mixture is light and fluffy.

2. Add Extracts

Add 1 teaspoon of vanilla extract and 0.5 teaspoon of almond extract, mixing well to incorporate.

3. Blend in Flour and Salt

Gradually blend in 2 cups of all-purpose flour and 0.25 teaspoon of salt until the dough comes together.

4. Fold in Pecans

Fold in 1 cup of finely chopped pecans, making sure they are evenly distributed throughout the dough.

5. Shape and Chill Dough

Shape the dough into a long cylinder, roughly 2 inches in diameter. Wrap the cylinder in plastic wrap and place it in the refrigerator to chill until firm, about 1 hour.

6. Preheat Oven

Preheat your oven to 350°F (175°C).

7. Slice Dough

Unwrap the chilled dough and slice it into thin rounds, about 0.25 inches thick.

8. Bake Cookies

Arrange the slices on a baking sheet lined with parchment paper. Bake in the preheated oven for approximately 15 minutes or until the edges are lightly golden.

9. Cool Cookies

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.