The last day of my Christmas cookie baking is here! Today I made one of my mom’s favorites – Pecan Sandies. We always have these at Christmastime. My mom usually makes them though. I had to read the recipe twice when I noticed there was no egg in them. Once in college I accidentally made chocolate chip cookies without eggs. I do not recommend it! My roommates and I had a good laugh at that one! They were hard as rocks! But not these cookies. These are crumbly and delicious. These are for you, Mom!
Some people have other names for these cookies. I don’t know why. You might call them Russian tea cakes or snow balls or Mexican wedding cookies. We call them sandies.
- 1 cup butter, softened
- 1/2 cup confectioners sugar
- 1 tbsp. water
- 1 tsp vanilla extract
- 2 cups flour
- 1 1/2 cups finely chopped pecans, toasted
- 1 cup confectioners sugar (for coating)
- In a large bowl, beat butter until fluffy.
- Add confectioners sugar. Mix until combined.
- Add water and vanilla extract. Mix until combined.
- Add flour; mix until combined.
- Add pecans. Mix until combined.
- Cover bowl and refrigerate for 1 hour.
- Preheat oven to 325.
- Shape dough into 1 inch balls.
- Bake 12 – 15 minutes.
- Place 1 cup confectioners sugar in a large ziplock bag.
- Once completely cooled, add cookies, a few at a time, to confectioners sugar bag. Coat completely with sugar.
That’s a wrap! Mostly. I might still make oatmeal cookies before Christmas.
I would love to hear what you think of any of my recipes that you make!