SANDIES
These are melt in your mouth cookies that are easy to make and are great for Holiday treats. They have become a tradition for me to make every Christmas and my daughters are now doing the same.
Provided by NolaCherie
Categories Dessert
Time 40m
Yield 70-75 cookies
Number Of Ingredients 6
Steps:
- Cream oleo and sugar together.
- Add vanilla and water.
- Add flour to mixture, a little at a time.
- Mix in pecans.
- Roll into small balls (coat hands with flour if necessary).
- Bake for approximately 20 minutes at 350°F, turning to brown other side after 10 minutes.
- Sift 1/2 box XXX sugar in bowl.
- Coat Sandies as soon as they are removed from the oven.
- Line can with wax paper and sprinkle with XXX sugar.
- Separate layers with wax paper.
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
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.)
Provided by Barb G.
Categories Dessert
Time 45m
Yield 48 Cookies
Number Of Ingredients 7
Steps:
- Cream to gether butter and sugar until smooth.
- Beat in water and vanilla.
- Stir in the flour and pecans until well blended (I use the mixer).
- Cover dough and chill at least 4 hours (can be chilled over night).
- Preheat oven 325 degrees.
- Shape dough into walnut sized balls or cresents.
- Place 2 inches apart onto cookie sheets.
- Bake for 18 to 20 minutes.
- Roll in powdered sugar while still warm.
- I like to double roll them in the powdered sugar.
PECAN SANDIES
Provided by Food Network Kitchen
Time 3h20m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until browned, 10 to 12 minutes. Let cool completely. Sift 3/4 cup flour, the salt and baking powder into a medium bowl.
- Pulse the toasted nuts with the remaining 2 tablespoons flour in a food processor until finely ground.
- Beat the butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the flour mixture and stir with a wooden spoon until just combined, then stir in the nut mixture. Pat the dough into a rectangle on a piece of plastic wrap; wrap and refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough between 2 pieces of parchment into a 9-by-6-inch rectangle, slightly less than 1/4 inch thick. Sprinkle the dough with turbinado sugar, then gently press the sugar into the dough using a rolling pin. Slice into sixths crosswise and lengthwise to make 36 rectangles. Arrange about 1 inch apart on the prepared baking sheets. Pierce each rectangle a few times with a fork, then press a pecan onto each. Bake, switching the position of the pans halfway through, until golden brown, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
COCOA SANDIES..
recipe supposedly developed in Hershey kitchens..this is an intensely chocolate, buttery cookie, half is dipped in chocolate frosting, which gives it a sophisticated look
Provided by grandma2969
Categories Dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2148.8, Fat 113.9, SaturatedFat 69.5, Cholesterol 289.8, Sodium 1072, Carbohydrate 268.3, Fiber 9.6, Sugar 162.3, Protein 19.1
PECAN SANDIES
Steps:
- Preheat oven to 350 degrees F.
- Whisk together flours, pecans, cinnamon, and salt. Cream butters and sugar. Add the egg white and continue beating until light and fluffy. Beat in vanilla extract. On low speed, gradually add flour mixture and beat until a dough forms.
- Shape the dough into 3-inch balls, about 1 heaping tablespoon each. Place dough balls 2 inches apart on baking sheets lined with parchment paper. Bake until lightly browned on the bottom, 10 minutes.
- While cookies are still hot, sift confectioners' sugar over the tops. Transfer to a wire rack and cool completely.
Nutrition Facts : Calories 168 calorie, Fat 11 grams, SaturatedFat 2.5 grams, Cholesterol 8 milligrams, Sodium 40 milligrams, Carbohydrate 15 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 7 grams
PECAN SANDIES
Steps:
- Make Classic Shortbread dough, adding 3/4 cup ground pecans with the flour. Roll into two 1-inch-thick logs and chill 30 minutes. Slice into 1/2-inch-thick rounds and press a pecan into each. Brush the cookies with beaten egg and chill 30 minutes, then bake 12 to 15 minutes at 375 degrees.
SLICE AND BAKE PEANUT BUTTER SANDIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Whisk together the flour, baking soda and salt in a medium bowl.
- Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
- When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut into the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
- Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
- Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.
PECAN SANDIES
Very good melt in your mouth cookies. Makes a bunch.
Provided by m-ann
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 96
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 8.8 g, Cholesterol 3.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 60.8 mg, Sugar 4.5 g
PECAN SANDIES - MELT IN YOUR MOUTH
These are light sandies, they almost melt in your mouth. This recipe makes a bunch, perfect for pot luck or Christmas cookie platters. You can add semi or white chocolate chips to mix it up.
Provided by MelodyOHare
Categories Dessert
Time 27m
Yield 5 Dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, cream together the butter, vegetable oil, 1 cup of white/granulated sugar and confectioners sugar until smooth.
- Beat in eggs one at a time.
- Add vanilla. Stir until blended.
- Combine flour, baking soda, cream of tartar and salt.
- Stir into the creamed mixture. Mix until completely blended.
- Mix in the pecans.
- Roll dough into 1 inch balls and roll each ball in remaining white sugar.
- Place cookies 2 inches apart onto ungreased cookie sheet. (you may top each cookie with a pecan half if you like).
- Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden.
- Remove from cookies sheet to cool on wire racks.
Nutrition Facts : Calories 1734.3, Fat 114.7, SaturatedFat 32.4, Cholesterol 172, Sodium 1072.8, Carbohydrate 166.9, Fiber 6.9, Sugar 85.6, Protein 17.2
PECAN SANDIES
These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
- Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
- Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.
Nutrition Facts : Calories 135 g, Fat 9 g, Protein 1 g
BEST PECAN SANDIES
These pecan cookies have been a Christmas tradition in my family for years. It's something I look forward to every year, but you don't have to wait for the holidays to enjoy these cookies.
Provided by Jessica Chaney Root
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 5h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.
- Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.
- Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.
- Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.
- Bake in the preheated oven until golden around the edges, 12 to 15 minutes.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 27.5 g, Cholesterol 57.7 mg, Fat 21.2 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 10.3 g, Sodium 158.5 mg, Sugar 12.9 g
PECAN AND SOUR CREAM SANDIES
Pecan cookies glazed with lemon.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 42
Number Of Ingredients 14
Steps:
- Grind the 1/2 cup pecans in a blender, food processor, or food grinder.
- Combine the nuts with the flour and baking powder.
- In a separate bowl beat butter and shortening with an electric mixer for 30 seconds.
- Add the sugar and beat until fluffy. Add egg, sour cream and vanilla and beat until well mixed.
- Stir in the flour, baking powder and the ground nuts.
- Divide dough in half. Cover and chill at least 3 hours.
- Preheat oven to 375 degrees F.
- Work half of the dough at a time. Keep the other half refrigerated. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with desired cookie cutter.
- Place on an ungreased cookie sheet and bake 7-8 minutes or until done. Remove from sheet and cool on a rack.
- To make lemon glaze: Beat 1 egg white until frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice and a dash of salt. Beat well.
- Spread cookies with Lemon Glaze and sprinkle with nuts.
Nutrition Facts : Calories 115.1 calories, Carbohydrate 13.7 g, Cholesterol 15.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 41.2 mg, Sugar 8.1 g
COPYCAT KEEBLER PECAN SANDIES
This is my favorite recipe for pecan sandies and tastes just like the store bought ones. The recipe is from copykat.com, but I wanted to save it here, and in my special cookbook!!
Provided by OB Nurse
Categories Dessert
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Measure flour, cream of tarter, and baking soda together and set aside.
- Cream vegetable shortening and sugars together until fluffy.
- Add vanilla, salt, and egg to sugar mixture and beat until smooth.
- Add flour mixture to sugar mixture 1/3 at a time, beating after each addition until completely mixed.
- Dough will seem a little thick.
- Stir pecans into dough with a strong spoon.
- Chill dough for 30- 45 minutes.
- Roll dough into 1- 1 1/4 inch balls and place on ungreased cookie sheet.
- Flatten balls to 1/4 inch thickness.
- Bake for 12- 15 minutes, until slightly golden.
- Remove to cooling rack.
- When completely cool, store in air-tight container.
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