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Photo: Lee Harrelson; Styling: Jan Gautro Photo by: Photo: Lee Harrelson; Styling: Jan Gautro

Pecan Sandies

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! 

Oxmoor House JANUARY 1985

  • Yield: about 6 dozen

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.

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Pecan Sandies Recipe

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