Low Iodine Classic Pecan Sandies

Total time1 hr 45 min

Prep time20 min

Cook time25 min

4.6

(5)

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup powdered sugar, sifted
2 tsp vanilla extract
½ tsp salt
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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