Pecan sandies

Set the oven to 350. Chop the pecans, roughly for crunch or finely for easier cutting.

Toast the pecans on a baking sheet 3 minutes at 350, shake, then another 3 minutes until fragrant and just golden; cool.

Cube the cold butter.

In the stand mixer, mix the butter with the powdered sugar, granulated sugar and salt on medium until it forms a paste.

Add the vanilla, then the flour, and mix on low until almost combined, scraping the bowl; it should be shaggy with bits of flour and butter.

Stir in the pecans on low. If the dough is too sandy, add a tablespoon of water; here it was not needed.

Press the dough together with a spatula on a Silpat, a lightly floured surface or a pastry mat.

Form it into a log and roll into a cylinder; wrap in parchment and set in a paper towel roll cut down the middle so it stays round.

Chill at least an hour; or wrap in plastic wrap and freeze to slice and bake later.

Towards the end of the chill, preheat the oven to 350.

Trim the uneven end and cut slices a little over a quarter inch thick; reshape with a circular cookie cutter if wanted.

Optionally press a pecan half on top of each.

Bake at 350 about 12 minutes; straight out of the oven, nudge any sagging cookies back into shape with a round cutter.