Sandies - sugar-dusted shortbread or sable cookies
1 C butter
1/3 C granulated sugar
2 tsp vanilla extract
2 tsp water
2 C all purpose flour
1 cup chopped pecans
1/4 C sifted powdered sugar (for coating afterwards)
Preheat oven to 325 - 350 degrees F.
Beat butter for 30 seconds, then add sugar and beat until light and fluffy. Add vanilla and the 2 tsp water, and beat well. Stir in the flour and pecans. Shape into 1/2" to 1" balls, or 1 1/2" by 1/2" 'fingers'. Place on ungreased cookie sheet and bake at 325 - 350 degrees F about 20 minutes until golden brown.
Roll cookies in the sifted sugar, then cool completely and roll again.
Makes 36 - 70 cookies depending on the size and shape you choose.
Modified from original source:
Geocook's 1989 Christmas Cookie Exchange
1 C butter
1/3 C granulated sugar
2 tsp vanilla extract
2 tsp water
2 C all purpose flour
1 cup chopped pecans
1/4 C sifted powdered sugar (for coating afterwards)
Preheat oven to 325 - 350 degrees F.
Beat butter for 30 seconds, then add sugar and beat until light and fluffy. Add vanilla and the 2 tsp water, and beat well. Stir in the flour and pecans. Shape into 1/2" to 1" balls, or 1 1/2" by 1/2" 'fingers'. Place on ungreased cookie sheet and bake at 325 - 350 degrees F about 20 minutes until golden brown.
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Roll cookies in the sifted sugar, then cool completely and roll again.
Makes 36 - 70 cookies depending on the size and shape you choose.
Modified from original source:
Geocook's 1989 Christmas Cookie Exchange
