READER REVIEWWhen Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate.
—DEBBIE CARLSON SAN DIEGO, CA
PREP: 20 MIN. • BAKE: 20 MIN./BATCH + COOLING • MAKES: ABOUT 5 DOZEN
2 cups butter, softened
1 cup confectioners’ sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners’ sugar
1. Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.
2. Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with your fingers.
3. Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with additional confectioners’ sugar.
READER REVIEW
“These were truly amazing. My husband, a fan of pecan sandies, loved them. I had to make 2 batches to have enough for my office cookie exchange.”
TONYAGJ TASTEOFHOME.COM