South Texas Pecan Sandies Recipes

SOUTH TEXAS PECAN SANDIES

Steps:

• Heat over to 350
• Combine butter, 1/2 cup powdered sugar and vanilla* in a large bowl and mix with electric mixer for about 3 minutes on high speed until mix is light and fluffy.
• Add flour, salt and nuts to the butter mix slowly at low speed until all ingredients are blended.
• Divid cookie dough in half. Shape each cookie dough portion into a log, 1 1/2" in diameter. Wrap the logs in plastic wrap and refrigerate for 1 hour or more.
• Cut the dough logs into 1/4" slices and place 1/2" apart on an ungreased cookie sheet.
• Bake cookies for 15 minutes or until lightly browned on top. Remove cookies from the baking sheet immediately and roll them in the remaining powdered sugar.
• Place cookies on a rack to cool before storing in a container.
• *I always use Mexican vanilla when baking and it makes a difference.

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 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.