Pecan Sandies

Here is another favorite that I like to make at Christmas time.  I  enjoy cookies that aren't too sweet and have wonderful flavor and texture. These are a great cookie to add to your trays or gift tins to balance out the fudge and Rocky Road.

This recipe comes from my trusty Better Homes and Gardens Cookbook.

Pecan Sandies
Makes 45-48

1 cup butter, room temperature
1/3 cup sugar
2 tsp water
2 tsp vanilla
2 cups flour
1 cup chopped pecans

**The dough needs to be refrigerated for 3 hrs.

Cream butter and sugar; add water and vanilla; mix well. Blend in flour then stir in nuts; **chill 3 hrs.

Preheat oven to 325-F.  Shape into 1" balls (very small). Bake on ungreased cookie sheet about 20 minutes. Remove from pan; cool slightly; roll in powdered sugar. 

** This year I tried something different. Chilled dough is very hard to roll, so instead of chilling all the dough, I went ahead and rolled the balls right away. I put them on a cookie tray lined with waxed paper and put them in the fridge. After a couple of hours,  I removed them and put the cookie balls on my usual baking sheet and into the oven.  I had to bake them a little longer but they kept their shape much better this way too! Try it and see what you think.   

Happy Baking!