SANDIES
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
- Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g
SANDIE'S REVENGE
Enjoy our nutty, chocolate twist on classic buttery pecan sandies. It's a simple and spooky dessert to serve for Halloween.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 3 1/2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Process pecans, flour, cocoa, and salt in a food processor until finely ground, about 30 seconds.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high until light and fluffy, 2 to 3 minutes. Mix in vanilla. Reduce speed to medium low; gradually add flour mixture until just combined.
- Lightly flour palms, and roll dough into 1-inch balls. Space 2 inches apart on baking sheets lined with parchment. Bake until firm and fragrant, about 16 minutes.
PECAN SANDIES
OUR GRANDCHILDREN go through these cookies like locusts in a wheat field! I always tell my husband to try hiding them when the grandkids come, but their little noses find them every time. -Martha Crowe, La Plata, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
Nutrition Facts : Calories 213 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 103mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
COCOA MACADAMIA NUT SANDIES
From a Land O Lakes cooking magazine. Variations include - subbing blanched hazelnuts or walnuts or adding 1/4 tsp almond extract or coconut flavoring along with the vanilla
Provided by Kerena
Categories Drop Cookies
Time 53m
Yield 5 dozen cookies, 60 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add cocoa, water and vanilla; continue beating until well mixed. Reduce speed to low and add flour. Beat until well mixed. Stir in macadamia nuts by hand.
- Shape dough into 1" balls. Place 1" apart on ungreased cookie sheet. Bake for 18-20 minutes or until set. Remove from cookie sheets and cool completely. Roll in powdered sugar.
Nutrition Facts : Calories 67.8, Fat 4.4, SaturatedFat 2.2, Cholesterol 8.1, Sodium 22.1, Carbohydrate 6.8, Fiber 0.4, Sugar 3.2, Protein 0.7
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