- 1 cup salted butter, cubed, room temperature
- ½ cup light brown sugar
- 2 cups all-purpose flour
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup pecans, finely chopped
- In a large mixing bowl, add the butter and brown sugar. Beat with an electric mixer (or paddle attachment of stand mixer) until light and fluffy.
- Add the flour, cinnamon, and vanilla extract. Continue mixing, scraping down the sides as needed to make sure all of the flour is combined.
- Chill the dough in the fridge for 30 minutes. Preheat the oven to 325 F and line baking sheets with parchment paper.
- Once dough is chilled, remove from the fridge and, using your hands, roll into 1- to 2-inch dough balls (this recipe should yield 20). Make sure to form them carefully, as the dough is quite dry and crumbly.
- Place the balls onto the parchment paper, spacing them 2 inches apart. Using your palm or the bottom of a glass, gently press down to flatten slightly.
- Bake in the oven until golden, about 15 minutes.
- Remove from oven and dust sandies with powdered sugar if desired.