Pecan Toffee Sandies
How to Make Pecan Toffee Sandies
- Preheat oven to 325 degrees. Cream butter and sugar together until light and fluffy. Add in vanilla. Mix in flour a half cup at a time until all added. Stir in pecans and candy pieces. Dough will be fairly firm.
- Divide dough in half. Roll each half into a log and wrap in plastic wrap. Place in fridge and chill until firm. I usually leave it in there over night or at least 4 hours.
- Cover cookie sheet with parchment paper. Remove one log from the fridge. Unwrap and slice into 1/2 inch slices and place on cookie tray. Press down slightly with palm of your hand. You can place them fairly close together as this cookie does not spread much as it bakes. Refrigerate any unsliced dough until ready to slice.
- Bake in the oven 18 to 20 minutes. You want the cookie to be firm but not hard. They will not brown up like some cookies. Remove when the cookie is firm. Allow to cool for a few minutes on the parchment paper before removing to let the toffee firm up. Then let cool completely before storing in airtight container.