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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book


Yield: about 36 cookies
Prep 25 mins Bake 325°F 20 mins
  • 1/3  cup  granulated sugar
  • 1  tablespoon  water
  • 1  teaspoon  vanilla
  • 2 1/4  cups  all-purpose flour
  • 1  cup  chopped pecans
  • 1  cup  sifted powdered sugar or granulated sugar
  • 1  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)
  • cal. (kcal) 109,
  • Fat, total (g) 7,
  • chol. (mg) 14,
  • sat. fat (g) 3,
  • carb. (g) 11,
  • pro. (g) 1,
  • vit. A (RE) 41,
  • sodium (mg) 52,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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