"Pecan Sandie Cookies with Vanilla Buttercream & Toasted Pecan Topping: A Sweet & Crunchy Treat.

Pecan Sandie Cookies
Ingredients:
1 cup unsalted butter, softened
½ cup powdered sugar
½ cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 ½ cups pecans, finely chopped
½ tsp salt
24-30 whole pecans (for decoration, toasted)
Instructions:
1. Prepare the Pecans:
Preheat oven to 350°F (175°C). Spread whole pecans on a baking sheet and toast in the oven for about 5-7 minutes until fragrant. Let them cool.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Add vanilla extract and mix well.
3. Add Dry Ingredients:
Slowly mix in the flour and salt until combined. Fold in the finely chopped pecans.
4. Shape the Cookies:
Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Flatten slightly with your fingers or the bottom of a glass to about ½-inch thick.
5. Bake:
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove and cool on a wire rack.
Vanilla Buttercream:
Ingredients:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (or milk)
Instructions:
1. **Prepare the Buttercream**:
In a bowl, beat the softened butter until creamy. Slowly add powdered sugar, continuing to mix until smooth and fluffy. Add vanilla extract and heavy cream, and mix until the buttercream is light and spreadable. Add more cream if needed to adjust consistency.
Assembly:
1. Pipe the Buttercream
Once the cookies are completely cool, use a piping bag with a star tip to swirl a small amount of buttercream on top of each cookie.
2. Decorate
Top each buttercream swirl with a toasted whole pecan for a perfect finishing touch.
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