Pecan Sandies TM have always been one of Randy's favorite cookies.  So he came up with this recipe as a tribute to the Pecan Sandies that he loves.  Enjoy some with a cup of tea or coffee. 

Total Time: 45-50 Minutes 
Prep:  20 Minutes
Baking: 25-30 Minutes

Servings: About 3 Dozen Cookies

1 Cup butter
2 Cups Sifted All-purpose Flour
3/4 Cup Confectioners’ Sugar
1/3 Teaspoon Salt
1 Cup Chopped Pecans
 

Preheat oven to 325 degrees

Cream the butter until light and fluffy.

Sift the dry ingredients together. Blend the dry ingredients, a little at a time, into the butter until all of the ingredients are well mixed. Then add the chopped pecans and continue to mix the until a stiff dough forms.

Pat the stiff dough into 4 balls and roll each into 1 1/2 inch logs with the ends being flat and set them aside on sheet of plastic wrap or wax paper.

Line a couple of cookie pans with nonstick silicon pads or parchment paper. Cut each log into approximately 1/4 inch cookies and place them on the sheets. These do not spread a lot - so keep about 1/2 inch spacing between the cookies.  

Place the cookie sheets in the oven and bake for 25 to 30 minutes. When the bottoms are slightly brown the cookies will be done. Remove the cookies from the cookie sheets as soon as you take them out of the oven, moving to a cooling rack.