Pecan Sandies
- Source
- Recipe Keeper (handwritten, p. 159)
- Serves
- 3 dozen
- Cook
- 350°F, 20-25 min
Ingredients
- 1 cup butter or oleo
- 1/3 cup sugar
- 2 tsp water
- 2 tsp vanilla
- 2 cups flour
- 1 cup chopped nuts
Steps
- Cream oleo and sugar; add water and vanilla. Add flour and nuts.
- Chill 4 hours (can be stored in a tightly covered container in the refrigerator 2-3 weeks; let sit at room temperature until slightly soft before using).
- Shape into balls or fingers. Place on an ungreased cookie sheet.
- Bake at 350°F for 20-25 min, watching closely. Cool a few minutes, then roll in powdered sugar (or sprinkle with powdered sugar).
Notes
- The card’s “Serves/Yields” field was faint — read as “3 dozen,” though it’s possible it says something else; worth a glance at the physical card.
- Contributor left blank on the card.
