Pecan Sandies
Yield
3 dozenPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, soft |
|
| ½ | cup |
powdered sugar
sifted |
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
rolled oats
uncooked |
|
| ½ | cup |
pecans
chopped |
|
| 1 | x |
powdered sugar
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, soft |
|
| 118 | ml |
powdered sugar
sifted |
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
rolled oats
uncooked |
|
| 118 | ml |
pecans
chopped |
|
| 1 | x |
powdered sugar
for garnish |
*
|
Directions
Beat butter until creamy.
Gradually add sugar, beating until fluffy.
Blend in vanilla.
Sift together flour and salt. Add to creamed mixture; blend well.
Stir in oats and pecans.
Shape to form crescents, balls or logs.
Place on ungreased cooky sheets.
Bake in preheated slow oven (325 F) for about 30 minutes. While warm, sift confectioners' sugar generously over cookies.
