THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Kay's Pecan Sandies

The first time I recall having a pecan sandy was at my sister's bridal shower.  I was 7 years old, and I was allowed to have a cup of hot tea and same plate of pineapple and cream cheese sandwiches, chicken salad on crackers, butter mints, and a few pecan sandies.  I thought I had arrived!  I was a lady!  Pecan sandies are great cookies for cookie exchanges, showers, wedding, and just because you want some!    Here is my mother's recipe, slightly changed.  Enjoy!



2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups toasted chopped pecans (toasting directions below)
Additional confectioners' sugar if you want to dust them after baking--I usually don't.


To toast pecans, a simple guideline is to use 1 Tablespoon melted butter per 1 cup of cup of nut halves.  I highly recommend only toasting halves, not pre-chopped nuts.  They just turn out better.   You can toast a large sheet of nuts and put them in freezer bags to have available when you need them.  Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Place nut halves in a large bowl.  Melt butter and pour on top of nuts and toss to fully coat.  Spread nuts in a single layer on parchment and bake for 8-10 minutes until fragrant.  Remove from oven and allow to cool for 25-30 minutes.  Use or freeze until needed.

For cookies:

Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.
Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers OR to get the more uniform cookies like purchased in the store,
roll dough into 1-in. balls on ungreased cookie sheets. Place a small square of parchment paper on top of the cookie and pressed down with the bottom of a glass; no sticking and they look more like packaged cookies.


Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.


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