Pecan Sandies Cookies Recipe
- 2 cups butter, softened
- 1 cup confectioners' sugar
- 2 tablespoons water
- 4 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 cups chopped pecans
- Additional confectioners' sugar
- 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. Yield: about 5 dozen.
Reviews for Pecan Sandies Cookies
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"I am rating these cookies solely on majority reviews I have read; I have not made these cookies myself (yet). As the nutritional facts show high numbers in most categories, can someone please come forward indicating what I can swap the butter and flour with to lower the numbers? Will assume the possible swaps will also lower the calories overall.If someone knows of a similar recipe I can look into with lower numbers instead, I will appreciate the input. My husband is diabetic and does not really have a sweet tooth; so a recipe like this without the confectioner's sugar outer coating may be just right for him. I just need to lower the nutritional fact numbers a bit."
"I used to make these years ago and called them "Mexican Wedding Cookies""
"I just made these with Anise instead of vanilla, they are amazing!"
"I agree, it doesn't matter what these are called. My grandmother made this recipe in the 1960's and it was called a pecan sandy. I have the same recipe that a friend gave me and it is called a Russian tea cake. Who cares? Just make and eat and enjoy, they are delicious."
"I add mini chocolate chips when I make them."