Pecan Sandies Melt In Your Mouth Food

PECAN SANDIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
• Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
• Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

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.

CRANBERRY PECAN SANDIES

Steps:

• Preheat oven to 350°F.
• Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
• Roll into 1 inch balls.
• Place 2 inches apart on ungreased baking sheets.
• Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
• Press a pecan half into each cookie.
• Bake for 12-14 minutes or until lightly browned.
• Cool one minute, then remove to wire racks.
• Whisk glaze ingredients in a small bowl; drizzle over cookies.

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.

DIABETIC PECAN SANDIES

Steps:

• Preheat oven to 350*.
• Cream Butter and sugars then add eggs and vanilla, set aside.
• Next mix flour, baking soda, baking powder and salt.
• Add dry mix to wet mix and add pecans.
• Drop cookie dough by teaspoon fulls onto a nonstick cookie sheet and bake 6-8 minute depending on your oven.
• Let cookies cool and sprinkle with powdered sugar.

PECAN SANDIES COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

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.

PECAN SANDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.