OUR GRANDCHILDREN go through these cookies like locusts in a wheat field! I always tell my husband to try hiding them when the grandkids come, but their little noses find them every time. -Martha Crowe, La Plata, Maryland
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1/2 cup finely chopped pecans
- In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.
- Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.
Originally published as Pecan Sandies in Reminisce September/October 1996, p45
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