These pecan sandies are warm with a cozy sweetness that’s perfect for fall. Our Cinnamon Pear Balsamic adds a rich, fruity complexity, while pecans bring a nutty crunch that makes these cookies irresistible. With a crumbly, buttery texture, they’re the kind of cookie you want to enjoy slowly, savoring each bite with a hot drink in hand.

I N S T R U C T I O N S :

• 2 cups gluten-free or regular all-purpose flour
• ½ cup powdered sugar
• ½ cup Rocky Mountain Olive Oil Cinnamon Pear Dark Balsamic Vinegar
• ¾ cup Rocky Mountain Olive Oil Butter Infused Olive Oil
• 1 cup finely chopped pecans
• ½ tsp vanilla extract
• ¼ tsp salt

I N S T R U C T I O N S :

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, powdered sugar, and salt. Set aside.
3. In a large mixing bowl, beat the Butter Olive Oil and Cinnamon Pear Balsamic until smooth and creamy.
4. Add the vanilla extract and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
6. Scoop the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Gently flatten each ball with the back of a spoon or your fingers to form round discs.
7. Bake for 10-12 minutes or until the edges are lightly golden and the tops are set.
8. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.