PECAN SANDIES
I know everyone makes these cookies I have been making them for the last 30 years this has become the only gift my brother wants for Christmas if you have not tried them, do
Provided by JM Avallone
Categories Cookies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375°F do not grease the pan
- 2. Cream together butter and sugar at medium-high speed until light and fluffy. Add vanilla, flour, pecans and salt. Blend well.
- 3. Gather dough into a ball, wrap and refrigerate for several hours or overnight.
- 4. Scoop and roll dough into small teaspoon-sized balls and place on a non-stick baking sheet about an inch apart. Bake for 8-10 minutes until barely golden. Remove, let sit for 1 minute then gently dredge cookies in powdered sugar. Cool completely and recoat.
- 5. I want to note here a few things, I roll the balls after being refrigerated for a while and just keep the balls in a container for later use, this year I made 100 crazy right, I also have never rolled the balls after resting out of the oven for a minute then coated again I feel this is an unnecessary step as they coat just fine with one coating but if I made fewer I might do this extra step. I have also ground the pecans very finely and at times with a small ruff chop they are a bit dryer with the finely ground version but still very good with a ruff chop you do get the bite of a pecan which very appealing still not sure which I prefer. I also sift my powderd sugar
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