Pecan Sandies
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
or margarine, softened |
|
| 1 | cup |
powdered sugar
|
|
| 2 | tablespoons |
water
|
|
| 4 | teaspoons |
vanilla extract
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | cups |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
or margarine, softened |
|
| 237 | ml |
powdered sugar
|
|
| 3E+1 | ml |
water
|
|
| 2E+1 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
|
|
| 473 | ml |
pecans
chopped |
|
Directions
In a mixing bowl, cream butter and sugar.
Add water and vanilla; mix well.
Gradually add flour; fold in pecans.
Roll dough into 1 inch balls.
Place on ungreased baking sheets and flatten with fingers.
Bake at 300℉ (150℃) for 20 to 25 minutes.
Cool on a wire rack.
When cool, dust with confectioners' sugar.
