Surprise 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 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.

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.

Steps:

• Preheat oven to 325 degrees F.
• With mixer, beat butter and sugar until combined. Add water and vanilla and beat well. Stir in flour and pecans.
• Shape dough into 2 1/2 inch circles, using about 1 tablespoon of dough for each. Top each with a slightly rounded teaspoon of mincemeat. Shape the dough around the mincemeat.
• Place cookies, seam side down, onto ungreased baking sheets. Bake for 20 minutes or until bottoms are lightly browned. Cool on wire racks.
• Place confectioners' sugar in plastic bag. Add cookies, a few at a time, and shake gently until coated.
• Store leftovers covered in refrigerator.

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.

Steps:

• Preheat oven to 325 degrees F.
• With mixer, beat butter and sugar until combined. Add water and vanilla; beat well.
• Stir in flour and nuts.
• Shape dough into 2 1/2" circles, using about 1 tablespoon dough for each. Top each with slightly rounded teaspoon of mincemeat.
• Place cookies, seam side down, on ungreased baking sheets. Bake 20 minutes or until bottoms are lightly browned. Cool on wire racks.
• Place confectioners' sugar in plastic bag. Add cookies, a few at a time, and shake gently until coated. Store leftovers covered in refrigerator.

Steps:

• Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (convection) or 350°F (standard). Line two sheet pans with Silpats or parchment paper.
• Toss the flour and pecans together in a medium bowl.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until smooth. Add the 90 grams/3/4 cup plus 1 3/4 teaspoons powdered sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the flour mixture and mix on low speed for about 30 seconds, until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
• Divide the dough into 30-gram/1 1/2-tablespoon portions, roll into balls, and arrange on the sheet pans, leaving about 1 1/2 inches between them. Press the cookies into 2-inch disks.
• Bake until pale golden brown, 15 to 18 minutes if using a convection oven, 22 to 25 minutes if using a standard oven, reversing the positions of the pans halfway through. (Sandies baked in a convection oven will not spread as much as those baked in a standard oven and will have a more even color.)
• Set the pans on a cooling rack and cool for 5 to 10 minutes. Using a metal spatula, transfer the cookies to the rack to cool completely.
• If desired, dust with powdered sugar.
• The cookies can be stored in a covered container for up to 3 days.

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.