Wednesday, December 23, 2015
Better Homes and Gardens: Pecan Sandies
Do you know what my favorite Christmas cookies are? Here's a hint: It's not sugar cookies or chocolate chip. It's these little nutty balls that my mom has been making for just about ever. I've seen them called all sorts of other names: Mexican Wedding Cookies, Snowball Cookies, Hungarian Pecan Cookies. But to me, they've always been pecan sandies. And no Christmas will ever be complete without them.
From the 1974 edition of the Better Homes and Gardens New Cookbook
1 cup (2 sticks) unsalted butter
⅓ cup granulated sugar
2 teaspoons water
2 teaspoons pure vanilla extract
2 cups sifted all-purpose flour
1 cup chopped pecans
Cream the butter and sugar; add the water and vanilla; mix well. Blend in the flour and nuts; chill the dough for 4 hours.
Preheat the oven to 325°F. Shape the chilled dough into balls or fingers. Bake on an ungreased cookie sheet for about 20 minutes. Remove from pan; cool slightly; roll in powdered sugar.
Makes 3 dozen