Pecan Sandies

Photo: Lee Harrelson; Styling: Jan Gautro
This buttery rich dough is filled with finely chopped pecans, shaped into crescents and covered in powdered sugar.  It's hard to sneak a few bites of these cookies as your face may get covered in powdered sugar! 

Yield:

about 6 dozen

Recipe from


Ingredients

2 cups butter, softened
1/4 cup sifted powdered sugar
2 tablespoons water
1 tablespoon plus 1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional powdered sugar

Preparation

Cream butter; gradually add 1/4 cup sugar, beating until light and fluffy. Add water and vanilla; beat well. Gradually stir in flour. Fold in pecans. Chill at least 1 hour.

Break off dough by heaping teaspoons, and shape into 2- inch crescents. Place on ungreased cookie sheets. Bake at 300° for 20 minutes. Remove immediately from cookie sheets, and coat with additional powdered sugar. Cool on wire racks.

Note:

Oxmoor House Homestyle Recipes

January 1985