Will you share your pecan sandies recipe with me?!
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1 cup butter
1/3 cup white sugar
1/3 cup gound pecans
2 tsp. water
1 tsp. vanilla
2 cups all purpose flour
Cream butter and sugar together. Add remaining ingredients and mix well. Roll each cookie into a 1inch ball. Bake at 350 for 10-15 minutes. Roll each cookie in icing sugar while warm.
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Answers: Mom's Pecan Sandies Recipe
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1 cup butter
1/3 cup white sugar
1/3 cup gound pecans
2 tsp. water
1 tsp. vanilla
2 cups all purpose flour
Cream butter and sugar together. Add remaining ingredients and mix well. Roll each cookie into a 1inch ball. Bake at 350 for 10-15 minutes. Roll each cookie in icing sugar while warm.
nfd?
Butter Pecan Cookies
Yield: 12 cookies
? cup pecans
? cup (1 stick) unsalted butter
1/3 cup granulated sugar, plus more for coating
1 tsp. vanilla
1/8 tsp kosher salt
1 cup A/P flour
Preheat oven to 350oF. Toast pecans until fragrant, about 6 minutes. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scarping sides down, beating just until dough comes together. Too much beating will make a less tender cookie. Fold in toasted pecans. Divide dough into 12 pieces, rolling each into a ball and then rolling each ball into sugar. Place 3” apart on a baking sheet, and flatten w/ the bottom of a glass. Sprinkle tops with more sugar. Bake until golden brown, rotating baking sheet half-way through, about 15 min. Sprinkle w/ a bit more sugar while hot, remove to wire rack to cool.
--Everyday FOOD
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Juanita’s Pecan Delights
1 cup margarine (no water added)
? sugar
2 cups all purpose flour
2 cups chopped pecans
1 tsp. vanilla
3 tsp. water, if needed
Combine all ingredients and mix well. Add water only if needed to help hold dough together. Shape cookies like dates. Arrange on a greased cookie sheet and bake in a preheated 300oF oven for 30-35 minutes or until light brown. While hot, roll in powdered sugar and allow to cool.
My Dad's Pecan Sandies Recipe::
INGREDIENTS
1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
1/2 cup white sugar for decoration
DIRECTIONS
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.
This is the BEST Pecan Sandies Recipie EVER
This was my mother's recipe;
1 cup butter
1/2 cup sugar
2 tsp. water
2 tsp. vanilla
2 cups flour
1 cup chopped pecans
Cream butter and sugar; add water and vanilla; sift in flour and blend and add pecans and blend. Chill for 3-4 hours in fridge. Roll into 1-inch balls and place on ungreased cookie sheet. Bake at 325 F for 10-20 minutes.
1 cup pecans
2 cups all purpose flour
2 sticks unsalted butter
2/3 cup confectioners sugar
2tsp vanilla extract
1tsp salt
1/2tsp baking powder
1TBSP raw/turbinado sugar
Preheat to 350F. Spread nuts in single layer, on cookie sheet lined with parchment paper. Bake till browned 10-13 minutes stirring every 4 minutes (they will smell toasty and nutty). Cool. Grind nuts with 1/4 cup of the flour. Set aside. Beta the butter and sugar till creamy and smooth. Add vanilla, beating well. Sift together the remaining flour, salt, baking powder then add to the creamed mixture till combined. Stir in the nuts. Shape dough into a log, wrap in plastic wrap, and refrigerate (at least 3 hours). Slice with knife dipped in powdered sugar to 3/16 thick discs. Sprinkle each disc with turbinado sugar. Place 1 inch apart on ungreased cookie sheet. Prick with fork and bake till pale gold all over (about 10 minutes). Cool on wire rack.