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1
cup butter, softened
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1/2
cup powdered sugar
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1
tablespoon water
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1
teaspoon vanilla
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2
cups all-purpose flour
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1 1/2
cups finely chopped pecans, toasted
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1
cup powdered sugar*
1. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans. Wrap dough in plastic wrap and chill for 30 to 60 minutes or until firm enough to shape.
2. Preheat oven to 325 degrees F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake about 15 minutes or until bottoms are light brown. Transfer to wire racks and let cool. Place the 1 cup powdered sugar in a large plastic bag. Add cooled cookies, in batches, to bag. Gently shake to coat.
- Variation Chocolate-Covered Sandies:Mix, bake, and cool cookies as directed. Decrease the 1 cup powdered sugar to 3/4 cup and stir in 1/4 cup unsweetened cocoa powder. Shake cooled cookies in cocoa powder mixture.
- Calories 80,
- Protein (gm) 1,
- Carbohydrate (gm) 7,
- Fat, total (gm) 6,
- Cholesterol (mg) 9,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 3,
- Vitamin A (IU) 97,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 8,
- Sodium (mg) 24,
- Potassium (mg) 18,
- Iron (DV %) 0,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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