Pecan Sandies
Ingredients
The cookies
-
¾
cup
finely chopped pecans, toasted
-
½
cup
butter, softened
-
¼
cup
powdered sugar
-
½
tablespoon
water
-
½
tablespoon
vanilla extract
-
1
cup
all-purpose flour
For dusting
Instructions
- Toast the pecans in a single layer at 300°F (148°C) for 10-15 minutes, then cool and chop.
- Beat the butter for 30 seconds, then add ¼ cup powdered sugar and mix until combined.
- Incorporate the water and vanilla extract, then slowly add the flour, mixing well.
- Stir in the chopped pecans and combine until the dough forms.
- Wrap the dough in plastic wrap and chill for 30-60 minutes until firm.
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Shape the dough into 1-inch balls and place them on the baking sheet with space in between.
- Bake for 15 minutes or until the bottoms are slightly browned, then cool on a wire rack and dust with powdered sugar.
Nutrition Facts (estimated)
Servings
30
Calories
67
Total fat
4g
Total carbohydrates
5g
Total protein
1g
Sodium
27mg
Cholesterol
8mg
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