Pecan Sandies

Total: 50 MIN plus overnight

The secret to these light, delicate and crisp cookies is to chill the dough overnight.

2 sticks unsalted butter, at room temperature
1/3 cup sugar, plus more for sprinkling
½  teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup pecans, coarsely chopped
       

1.      In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together. Add the pecans and beat just until they are incorporated and lightly broken up. Divide the cookie dough in half and form it into two 2-inch-thick logs. Wrap the cookie dough tightly in plastic and refrigerate overnight.

2.      Preheat the oven to 350° Line 3 baking sheets with parchment paper. Working with 1 log at a time and keeping the other one chilled, cut the cookie dough into scant 1/4-inch-thick slices and arrange them on the baking sheets. Repeat with the second log of dough.

3.      Bake for 25 to 30 minutes, until the cookies are lightly golden around the edge and on the bottom, shifting the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

MAKE AHEAD The dough Can be refrigerated for up to 3 days before baking. The baked cookies can be stored in an airtight container for up to 3 days.