Ingredients
-
2
-
2/3
-
4
-
4
-
4
-
2
-
6
-
-
-
-
-
-
-
-
Directions
Best Pecan Sandies,These are a must at our house during the holidays. They don’t last long, That is why I like this larger recipe.I think that BUTTER is a must in Pecan Sandies. Enjoy (prep time does not include chill time.),Poor recipe, cookies spread something awful. I recognized that the high butter content was risky but followed the instructions nonetheless. Chilled dough overnight, was set fairly well when shaping. Once in the oven they just melted into fragile/thin disks. Maybe an extra stint in the freezer after forming the balls would help…but rather than risk it I’ll just use a different recipe next time.,I have been making sandies for years using different recipes – but never have they ever tasted THIS AMAZING. So good! My entire family loveddddd these
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Steps
|
1
Done
|
Cream to Gether Butter and Sugar Until Smooth. |
|
2
Done
|
Beat in Water and Vanilla. |
|
3
Done
|
Stir in the Flour and Pecans Until Well Blended (use the Mixer). |
|
4
Done
|
Cover Dough and Chill at Least 4 Hours (can Be Chilled Over Night). |
|
5
Done
|
Preheat Oven 325 Degrees. |
|
6
Done
|
Shape Dough Into Walnut Sized Balls or Cresents. |
|
7
Done
|
Place 2 Inches Apart Onto Cookie Sheets. |
|
8
Done
|
Bake For 18 to 20 Minutes. |
|
9
Done
|
Roll in Powdered Sugar While Still Warm. |
|
10
Done
|
I Like to Double Roll Them in the Powdered Sugar. |
