Pecan Dandy Do’s are a timeless Southern classic. These delicate, melt-in-your-mouth shortbread cookies are packed with finely chopped pecans and finished with a double coating of powdered sugar for a professional, snowy appearance.
Ingredients
- Butter: 1 cup (2 sticks) unsalted, softened.
- Sugar: 1/2 cup powdered sugar (plus more for coating).
- Flour: 2 cups all-purpose flour.
- Pecans: 1 cup, very finely chopped.
- Flavoring: 2 tsp vanilla extract and 1/4 tsp salt.
Detailed Instructions
1. Cream and Combine
Beat the softened butter and powdered sugar until light and fluffy. Gradually stir in the flour, salt, and vanilla. Gently fold in the finely chopped pecans. Do not over-mix, as this preserves the tender, crumbly texture of the shortbread.
2. Chill and Shape
Refrigerate the dough for at least one hour. This step is vital to ensure the cookies hold their shape and don’t spread too thin during baking. Roll into 1-inch balls and place on a parchment-lined baking sheet.
3. Low-Heat Bake & Double Coat
Bake at 325°F (165°C) for 15-18 minutes until set but still pale. While warm, roll the cookies in powdered sugar. Once completely cooled, roll them a second time to achieve a thick, even sugar coating.