Orange Cocoa Sandies Recipes

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.

Steps:

• Preheat oven to 350*.
• In a large bowl, beat the butter, sugar and vanilla until creamy, about 3 minutes. add the cocoa and blend well.add the salt, then gradually add the flour, blending till smooth.
• On a lightly floured surface, roll the dough to about 1/2" thickness.
• Use a cookie cutter to cut out the cookies and transfer them to an ungreased cookie sheet. the scraps can be gathered and rerolled.
• Bake the cookies for about 20 minutes or until just firm.
• Cool slightly on sheet, then transfer them to a wire rack to cool completely.
• GLAZE: In a small saucepan, melt the butter over low heat, stir in cocoa and 1/4 cup of water. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth. Remove from the heat, and stir in vanilla. Gradually add the sugar, and salt stirring with a whisk until smooth. If need, add more water, 1 tsp at a time to achieve a spreadable consistency.
• To dip the cookies, tip the pan of chocolate toward you and dip about half of each cookie into the glaze.
• Place on a wax paper lined rack until the glaze is set.
• Store the cookies in layer, seperated by waxed paper.
• In tightly covered container in a cool, but not cold place.

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

Steps:

• Preheat oven to 300°. Cream butter and sugar until light and fluffy. Beat in extract. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds. , Drop by level tablespoonfuls onto ungreased baking sheets. Bake until edges are lightly browned, 22-24 minutes. Cool for 1-2 minutes before removing to wire racks.

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.

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.