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PECAN SANDIES

Source of Recipe

email Jan Taylor


List of Ingredients

2 sticks of butter (don't use margarine)
1/3 cup sugar
2 tsp. water
2 tsp. vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
powdered sugar


Recipe

Cream sugar and butter together. Add water and vanilla. Mix well. Add flour and nuts, a little at a time. Mix well. Dough should be stiff.

Refrigerate dough for at least 4 hours, but preferably overnight.

Roll teaspoonfuls of the dough into the shape of crescents.

Bake on ungreased cookie sheet at 375* for 15 to 20 minutes. Do not over-bake. The bottom edges should just barely be brown. Allow cookies to cool.

Remove from baking sheet when cool and roll the cookies in powdered sugar until well coated.

Makes 4 dozen cookies.

ENJOY!