Pecan Sandies
Moon shaped cookies, similar to shortbread, with pecans and a dusting of powdered sugar.
Ingredients
- 1 cup butter, room temperature ½ lb or two sticks
- ⅓ cup white sugar
- 2 tsp vanilla
- 2 tsp water
- 2 cups all purpose flour
- 1 cup chopped pecans
- ¼ cup powdered sugar
Instructions
- Beat butter for 30 seconds. Add sugar and beat well until fluffy.
- Add vanilla and water and beat well until combined.
- Stir in flour and chopped pecans until fully incorporated.
- Roll balls of dough into finger shapes, about 2 inches long. Curve slightly and place on ungreased baking sheet. Cookies don't need to be spaced too far apart as they don't expand much during baking.
- Bake in centre of 325° oven for 20 minutes until bottoms are slightly golden brown.
- Cool on a rack at least 5 minutes.
- Place rack over baking sheet. Dust cooled cookies with powdered sugar. For best results, use a mesh strainer and tap gently with one hand while moving the strainer evenly over all the cookies.
Nutrition
Serving: 1cookieCalories: 90kcalCarbohydrates: 7.1gProtein: 0.9gFat: 6.6gSaturated Fat: 3.1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.3gCholesterol: 12.1mgSodium: 36.5mgPotassium: 19.2mgFiber: 0.4gSugar: 2.1g
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