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Pecan Sandies (aka German Drop Cookies)

Jill Melton

These cookies are one of the few cookies my mom made around the holidays.  She calls them German Drop Cookies. Which I have too. Until this year. I’m officially changing the name to Pecan Sandies, because my girlfriend Sandi, adores them, so it seems only fitting to name them such. 

    Ingredients

    • 1 cup butter (2 sticks)
    • 1/2 cup sugar
    • 1 3/4 cup flour
    • 1 cup finely chopped toasted pecans
    • 1/8 teaspoon salt
    • powdered sugar and cinnamon

    Preparation

    1
    1. Preheat oven to 350°F. Mix all ingredients in a mixer until blended; dough will be soft. Scoop with small ice cream scoop onto baking sheet. Bake 20 minutes; let cool. Dredge in powdered sugar with a touch of cinnamon.
    2
    3

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