Low Sodium Classic Pecan Sandies

Total time1 hr 45 min

Prep time20 min

Cook time25 min

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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½ cup powdered sugar, sifted
2 tsp vanilla extract
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups all-purpose flour
1 ½ cups pecan halves, toasted and roughly chopped

For rolling

¼ cup powdered sugar, for rolling

Instructions

1
Spread the pecan halves on a dry baking sheet and toast in a 350°F (175°C) oven for 7–9 minutes, stirring once halfway through, until fragrant and a shade darker. Transfer to a cutting board, let cool for 5 minutes, then roughly chop into pieces about the size of a pea.
2
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and 1/2 cup powdered sugar on medium speed for 2–3 minutes, until pale and fluffy.

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