traditional toasted pecan sandies
These easy, buttery, and delicious sandies are a tradition at the Hocut house during the holidays because we have access to relatives with mature pecan trees! These loaded with pecan sandies are a favorite with everyone and they keep for up to 3 months in the freezer if you have to do your holiday baking a little early. Enjoy, Di!
prep time
1 Hr
cook time
15 Min
method
Bake
yield
About 50 cookies
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 1/2 cups pecans, chopped, toasted, cooled
- 1 cup powdered sugar for rolling
How To Make traditional toasted pecan sandies
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Step 1Preheat oven to 350 degrees and toast the pecans for about 10 minutes. Set aside and cool.
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Step 2In a large mixing bowl beat butter on high for 30 seconds with a mixer. Add the 1/2 cup powdered sugar. Beat until combined. Add the water and vanilla extract. Beat in the flour and cooled, toasted pecans. If you cannot continue with the mixer, use a wooden spoon. Cover the bowl and chill in the refrigerator for about 30 minutes.
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Step 3When the dough is easily handled, shape into 1 inch balls. Place 1 inch apart on an ungreased cookie sheet and bake for about 15 minutes or until the bottoms are light brown. Transfer to a wire rack and cool.
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Step 4Place the 1 cup of powdered sugar in a large bowl and toss to coat the balls. Cookies keep at room temperature for about 3 days. Or, layer between waxed paper and store in a airtight container in the freezer for up to 3 months.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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