Pecandainties Recipes

PECAN SANDIES (MEXICAN WEDDING COOKIES/CAKE)

Steps:

• Using a hand mixer or a stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the water and vanilla.
• Stir in the flour and pecans until well blended.
• Cover the dough with plastic wrap and chill in the fridge for at least four hours.
• Preheat the oven to 325 °F.
• Shape the dough into walnut sized balls or crescents. (Crescent shaped are more the traditional Mexican wedding form of these cookies.)
• Place the dough balls or crescents 2 inches apart onto ungreased cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, until golden.
• Cool on a baking rack, then roll in the confectioners sugar. I don't roll them when they are warm as they still will soak up the powdered sugar while cool and this way they don't get sticky.

PECAN SANDIES COOKIES

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.

PECAN DAINTIES

Steps:

• Beat the egg whites until they form a peak.
• Combine sugar and pecans.
• Add to egg whites.
• Drop with a teaspoon on a cookie sheet.
• Bake at 250 degrees for 30 minutes.
• After 30 minutes, turn the oven off.
• Leave the pecan dainties in the oven for 30 minutes.

PECAN DAINTIES

Steps:

• Preheat oven to 180°C.
• Beat the butter, vanilla and sugar until smooth. Stir in nuts and then sifted flour.
• Roll into ball shaped, about 2 tsp size. Bake off in a moderate oven for about 15 minutes or til lightly browned.
• Roll balls in icing sugar while still hot and cool on a wire rack.

PECAN SANDIES

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.

PECAN DAINTIES

Steps:

• In a large mixing bowl, combine butter, cream cheese and flour to make a dough. Mix on low-medium speed until well blended, scraping the bottom and sides of bowl. Place onto large piece of plastic wrap and wrap tightly. Chill several hours or overnight. In a large mixing bowl, combine the brown sugar, eggs, vanilla and brandy. Mix on medium speed until well blended, scraping the sides and bottom of bowl. Stir in chopped pecans. Roll out chilled dough to approx 1/8-inch. Cut with cookie cutter and fit into cups of a mini-muffin pan. OR... Form the dough into small balls and stretch to fit. Spoon filling into cups. Bake at 350-degrees for 12-15 minutes; the toothpick test does not work. DO NOT OVERBAKE. When cooled, remove from muffin tin to an air-tight container.

DIABETIC PECAN SANDIES

Steps:

• Preheat oven to 350*.
• Cream Butter and sugars then add eggs and vanilla, set aside.
• Next mix flour, baking soda, baking powder and salt.
• Add dry mix to wet mix and add pecans.
• Drop cookie dough by teaspoon fulls onto a nonstick cookie sheet and bake 6-8 minute depending on your oven.
• Let cookies cool and sprinkle with powdered sugar.