Recipes Pecan Sandies 4.0 (1,637) 4 Reviews These cookies are unbelievably light, delicate and crisp. The secret is to let the cookie dough chill overnight before slicing and baking. More Cookie Recipes By Angie Mosier Angie Mosier Angie Mosier is an Atlanta-based photographer, food stylist, cookbook author, and culinary journalist with over three decades of experience. An expert on Southern cuisine, she is renowned for documenting Southern foodways and cooking through her writing and photography.Experience: Angie Mosier's impressive portfolio is the portrait of a culinary documentarian whose work encompasses a diversity of media. She co-authored cookbooks with chefs Eric Ripert and Jose Santaella and food styled for Vivian Howard, Sean Brock, Trisha Yearwood, and Reese Witherspoon. Her photography fills the pages of noted Southern cookbooks Pickles, Pigs & Whiskey by John Currence, Soul by Todd Richards, Secrets of the Southern Table by Virginia Willis, and Turnip Greens & Tortillas by Eddie Hernandez. Angie collaborated with chef Marcus Samuelsson on A Moving Feast: Recipes and Stories of Soul Food's Journey North (2019), a collection of recipes and essays documenting the "Great Migration" of African Americans from the rural South to the urban North and Midwest. She is also the director of marketing for the Birmingham-based Pihakis Restaurant Group, working with brands such as Rodney Scott's BBQ, Hero's Doughnuts and Buns, and Little Donkey Mexican Restaurant. Food & Wine's Editorial Guidelines Updated on May 18, 2017 Print Rate It Share Share Tweet Pin Email What’s the secret to these light, delicate treats? Let the cookie dough chill overnight before slicing and baking. Photo: © Robert Rausch Total Time: 50 mins Yield: 4 dozen cookies Ingredients 2 sticks unsalted butter, at room temperature 1/3 cup sugar, plus more for sprinkling 1/2 teaspoon salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 cup pecans, coarsely chopped Directions 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 dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight. 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 dough into scant 1/4-inch-thick slices, arrange them on the baking sheets and sprinkle them with sugar. Repeat with the second log of dough. Bake for 25 to 30 minutes, until the cookies are lightly golden around the edges 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 rack to cool completely. Make Ahead The cookies can be stored in an airtight container for up to 3 days. Rate it Print