Orange Cocoa Sandies Recipe

4.5 1 2
Orange Cocoa Sandies Recipe
Orange Cocoa Sandies Recipe photo by Taste of Home
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Orange Cocoa Sandies Recipe

Read Reviews
4.5 1 2
Publisher Photo
When I was growing up, I loved to help my mom cut out the appealing dessert recipes from newspapers and magazines. Then we would paste them all into a big book. This recipe is one of our favorites from the collection.
MAKES:
22 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
22 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon orange extract
  • 1 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/2 cup finely chopped pecans
  • Additional confectioners' sugar

Directions

Preheat oven to 350°. In a large bowl, beat butter, 1/2 cup confectioners' sugar and extract until blended. In another bowl, whisk flour and cocoa; gradually beat into butter mixture. Stir in pecans.
Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioner's sugar. Cool on wire racks. If desired, reroll cookies in confectioner's sugar after cooling. Yield: about 2 dozen.
Originally published as Orange Cocoa Sandies in Reminisce Extra May 2010, p53

Nutritional Facts

1 cookie: 91 calories, 6g fat (3g saturated fat), 11mg cholesterol, 29mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon orange extract
  • 1 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/2 cup finely chopped pecans
  • Additional confectioners' sugar
  1. Preheat oven to 350°. In a large bowl, beat butter, 1/2 cup confectioners' sugar and extract until blended. In another bowl, whisk flour and cocoa; gradually beat into butter mixture. Stir in pecans.
  2. Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioner's sugar. Cool on wire racks. If desired, reroll cookies in confectioner's sugar after cooling. Yield: about 2 dozen.
Originally published as Orange Cocoa Sandies in Reminisce Extra May 2010, p53

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giuffrida User ID: 2582807 119211
Reviewed Aug. 4, 2011

"When I made these I added more of the orange extract because you couldn't taste the orange. They were good!"

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