Bite-sized buttery, toasted pecan shortbread cookies are dipped in dark chocolate for a simple, addictive treat!
My Supper Club has an annual homemade cookie/candy swap. We go out to dinner and exchange goodies at the end of the meal.
It’s a nice change of pace from our monthly homemade 6 course dinner.
These Pecan Sandies are something I saw over on Smitten Kitchen’s Instagram one day.
Deb said they were one of her favorite cookies, so I knew that I had to make them immediately.
To dress them up a little, I melted some bittersweet chocolate and partially dipped about half of the cookies, sat them on wax paper and popped them in the freezer to firm up.
It was nice having a mix of chocolatey and non-chocolatey cookies to enjoy.
These are so buttery and delicious – the toasted nuts really add a nice depth of flavor.
I’ll most certainly be making these again and again!