This recipe for chocolate-pecan sandies is the perfect treat for any chocolate lover. Made with rich cocoa powder, crunchy pecans, and a hint of vanilla, these cookies are sure to satisfy your sweet tooth. The buttery texture and delicate crumb make them irresistible. Enjoy them with a cup of coffee or a glass of milk for a delightful snack.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup chopped pecans
Directions
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the cocoa powder and vanilla extract to the butter mixture, and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Fold in the chopped pecans until evenly distributed throughout the dough.
- Divide the dough in half and shape each half into a log, about 2 inches in diameter.
- Wrap the logs in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Remove the chilled logs from the refrigerator and slice them into 1/2-inch thick rounds.
- Place the rounds onto a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are slightly firm.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Store the chocolate-pecan sandies in an airtight container for up to 1 week.
