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Pecan Sandies

Pecan Sandies

Although these homemade pecan sandie cookies are delicious any time of year, they are particularly perfect for Christmas cookie swaps.

Cooking Light DECEMBER 2005

  • Yield: 34 cookies (serving size: 1 cookie)

Ingredients

  • 2 cups all-purpose flour (about 9 ounces)
  • 1/4 cup finely chopped pecans
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • 9 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • Cooking spray
  • 1/4 cup powdered sugar

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pecans, and salt, stirring well with a whisk.

Place granulated sugar and butter in a medium bowl; beat with a mixer at medium speed until fluffy (about 2 minutes). Beat in vanilla extract. Beating at low speed, gradually add flour mixture, and beat just until combined (mixture will be crumbly).

Shape dough into 34 (1-inch) balls (about 1 tablespoon each). Place dough balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 20 minutes or until lightly browned.

While cookies are still hot, sift powdered sugar evenly over tops. Remove from pan; cool completely on wire racks.

Note:

It is important for your butter to be soft when you prepare the dough so it will hold together nicely when you shape it into balls.

Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 41%
  • Fat: 3.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.9g
  • Carbohydrate: 11.1g
  • Fiber: 0.3g
  • Cholesterol: 8mg
  • Iron: 0.4mg
  • Sodium: 30mg
  • Calcium: 3mg
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Pecan Sandies Recipe

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