Sunday, December 05, 2010

Mama's Best Pecan Sandies

This is my mother's recipe for melt-in-your-mouth, Southern perfection. So simple and yet so delicious, these cookie's are buttery, nutty, and not too sweet.

3 1/2 dozen
Preheat oven to 300
1 cup butter
1/2 Cup confectioners sugar; additional conf sugar for rolling the cookies in.
2 Cups flour (White Lily if you can get it)
1/2 tsp salt
1 tsp vanilla
1 cup pecans, chopped fine

Cream butter and sugar.  Add flour and salt and mix gently. Add vanilla and nuts and mix gently.  Roll out into fingers or balls. (I use a 1 tbl scoop to portion them and then chill the balls before rolling.)  Bake for 10-20 minutes on parchment covered cookie sheets.  Watch the cookies carefully.  They should just barely brown.  Remove from oven, let cool a few minutes, and roll in additional confectioners’ sugar while still warm.

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