Pecan Sandies are the perfect cookie with their rich buttery taste and crumbly texture complimented by toasted pecans. One bite and you will agree!
Preheat oven to 350° F. Line 2 baking sheets with silicon mats or parchment paper. Set aside.
Pulse process toasted pecans and 1/4 cup of flour in food processor fitted with steel blade 4 or 5 times. Add remaining 1 3/4 cups of flour, salt, and baking powder. Pulse process 5 or 6 times to ensure that all ingredients are well combined and the pecans chopped into small pieces.
Combine butter and sugar in a large bowl. Beat on high until light and fluffy, about 2 minutes. Add vanilla extract; beat on high until well combined, about 30 seconds.
Add flour/pecan mixture. Beat on low just until flour starts to become incorporated. Finish mixing with wooden spoon or silicon spatula.
Partition dough into 1 ounce pieces using a 1 3/4-inch ice cream scoop. Roll into a ball and place 2 inches apart on prepared baking sheet. (See Note 3)
Press whole pecan half into center of each ball. (See Note 4)
Bake in preheated oven for 20 to 25 minutes, or until lightly browned around the edges. Transfer to wire rack to cool completely.
Yield: 24 or 25 Pecan Sandies. (See Note 5)