You can chill the dough up to a month for these superbly rich classic cookies. They're ready when you are!

28 users rated this recipe an average rating of 4.5
  • Yields: about 36 cookies
  • Prep: 25 mins
  • Bake: 20 mins 325°F
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tablespoon water
teaspoon vanilla
2 1/4
cup butter
  1. Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup granulated sugar, the water, and vanilla and beat until combined. Beat in as much flour as you can. Stir in remaining flour and pecans.
  2. Shape into 1-inch balls or 2x1/2-inch crescents. Place on an ungreased cookie sheet. Bake in a 325 degree F oven about 20 minutes or until bottoms are lightly browned. Cool cookies on a wire rack. Gently shake cooled cookies in a bag containing the powdered sugar.
  3. Or, before baking, roll balls in granulated sugar and flatten by crisscrossing with a fork. Bake as directed. Do not roll in powdered sugar. Makes about 36 cookies.
From the Test Kitchen

Prepare dough and chill overnight. Shape and bake following recipe directions. Or, freeze baked cookies in a freezer container up to 1 month.

Nutrition Facts (Sandies)
    Per serving:
  • 109 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 14 mg chol.,
  • 52 mg sodium,
  • 11 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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