Pecan Sandies

Delicious buttery shortbread cookie loaded with chopped pecans and bits of chocolate. Melt in your mouth deliciousness!

Pecan Sandies  by Erin Taylor

2 sticks of butter, softened (or one stick and 1/2 C. shortening)
1/3 C. sugar
1/2 C. powdered sugar
1/2 tsp. salt
1 tsp. vanilla
2 C. flour
1 C. pecans, finely chopped
1/2 C. chocolate, finely chopped (I used a Hershey bar, but choc. chips would work great, too.)

Preheat oven to 350 deg.  In mixing bowl, combine butter sugars, salt, and vanilla. Mix until creamy. Add flour, nuts, and chocolate and mix until encorporated and no longer crumbly. It takes a minute or two so it isn't crumbly, but it will come together.

Divide into two balls. Roll each ball into a long tube abou 2 inches in diameter. Wrap in plastic wrap and put in freezer for about an hour, or until firm.

Slice in 1/4" slices and place on baking sheet. They will not spread much so they can be placed closer together. Bake for about 15 minutes or until barely golden on edges. Remove from oven and let cool before removing from baking sheet.  Serve with plenty of cold milk!