Pecan And Sour Cream Sandies Food

BEST PECAN SANDIES

Steps:

• Cream to gether butter and sugar until smooth.
• Beat in water and vanilla.
• Stir in the flour and pecans until well blended (I use the mixer).
• Cover dough and chill at least 4 hours (can be chilled over night).
• Preheat oven 325 degrees.
• Shape dough into walnut sized balls or cresents.
• Place 2 inches apart onto cookie sheets.
• Bake for 18 to 20 minutes.
• Roll in powdered sugar while still warm.
• I like to double roll them in the powdered sugar.

SOUR CREAM AND PECAN SANDIES

Steps:

• Grind the 1/2 cup pecans in a food grinder, food processor, or blender. Stir together ground nuts, flour, and baking powder.
• In a large mixer bowl, beat butter or margarine and shortening with electric mixer for 30 seconds. Add sugar; beat till fluffy. Add egg, sour cream, and vanilla; beat well.
• Add Dry ingredients; beat till well combined.
• Divide dough in half; cover and chill the dough at least 3 hours.
• Working with half of the dough at a time, on a lightly floured surface, roll to 1/8 inch thickness. Cut with desired cookie cutter, or you can shape dough into 1 inch balls.
• Place on an ungreased cookie sheet. Bake cutout cookies in 375 deg. F. oven for 7 to 8 minutes, or till done. For ball shaped cookies, bake for 10 minutes.
• Remove to a wire rack; cook.
• Make lemon glaze: In a mixer bowl beat 1 egg white till frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice, and a dash of salt. Beat well. Add a few drops of food coloring if desired.
• Spread or drizzle cookies with lemon glaze. Decorate with halved pecans, or chopped or halved pistachio nuts.

PECAN SANDIES

Steps:

• In a large bowl, beat together the butter, brown sugar, icing sugar and salt until fluffy, then beat in the egg yolks and vanilla.
• Stir in the flour, then the pecans.
• Divide the dough in half.
• Wrap in plastic wrap and refrigerate for 10 minutes.
• Form each half into an 11" log and wrap in plastic wrap.
• Chill for 1 hour or up to 2 days.
• Cut the logs in 1/4" thick slices.
• Arrange 1" apart on parchment paper-lined baking sheets.
• Bake in a 350 degree F oven until golden, about 10 minutes.
• Transfer to racks and let cool.

PECAN SANDIES

Steps:

• Cream butter and sugar. Add water and vanilla, mix well. Add flour and pecans, mix well. Chill for 2-3 hours.
• Shape into balls. Bake on ungreased cookie sheet at 325 degrees for about 20 minutes. Cool slightly; roll in powdered sugar.

PECAN SANDIES

Steps:

• Pre-heat oven to 325.
• In a large bowl cream shortening, sugar and salt.
• Add the eggs and beat well.
• Slowly add the flour, baking soda and water.
• Add pecans to the dough and knead with your hands until pecans are well blended.
• Roll the dough into 1 inch balls and place on cookie sheet.
• Press down with a drinking glass.
• Cookies should be about 2 inches round, 1/2 inch thick.
• Bake for 25 minutes or until the edges are golden brown-watch the bottoms.

PECAN SANDIES - MELT IN YOUR MOUTH

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, cream together the butter, vegetable oil, 1 cup of white/granulated sugar and confectioners sugar until smooth.
• Beat in eggs one at a time.
• Add vanilla. Stir until blended.
• Combine flour, baking soda, cream of tartar and salt.
• Stir into the creamed mixture. Mix until completely blended.
• Mix in the pecans.
• Roll dough into 1 inch balls and roll each ball in remaining white sugar.
• Place cookies 2 inches apart onto ungreased cookie sheet. (you may top each cookie with a pecan half if you like).
• Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden.
• Remove from cookies sheet to cool on wire racks.