My Nana Jeanie married the most incredible man a girl could ever hope to call Grandpa. I adored my Papa so much. He was gentle, sweet and always had me in giggles with his humor. I can still hear him jingling the ever present change in his pocket and belting out Frank Sinatra tunes around the house. The man also seriously loved his Pecan Sandies. They were his favorite cookie in the world and I grew up loving them too. So I made a homemade version of amazing pecan shortbread cookies! I adapted this recipe from a recipe in the New York Times, who in turn had adapted it from a recipe by my baking hero Dorie Greenspan. The dough came together easily!
The pecan shortbread cookies baked for about 20 minutes to become gorgeously golden. I didn’t want them to get too brown though. While they were still warm I dusted them generously with powdered sugar just to finish them nicely. Oh my goodness, when I bit in I was instantly transported to snacking on Pecan Sandies and milk with my Papa as a little girl. He would have loved this homemade version. Hope you all do too! xoxo