Recipe by Chef Jean
This recipe is my grandmother's recipe that my mother and I both love to make. This is by far my favorite cookie. It has become a Christmas tradition in my family. My mom and I have to decide who is going to make it each year. Rolling the sugar can a little messy, but it's fun for older childern to help with because they get to eat the broken pieces and lick the sugar off their fingers. I'm really not sure about the yield of this recipe. :)Recipe has been edited to include the correction that was mentioned by a reviewer :)
Top Review by 2Bleu
These cookies (we got 3 dozen) took about 25 minutes to bake and although good, were very sweet. It wasn't until I reached step 5 when I realized the recipe is not written up correctly. Since step 2 read "Add the rest of the ingredients." I did just that, including the 2 cups of confectioners sugar! So while ours still came out good, it is both Chef Jeans writing of the recipe and also my error for not reading the recipe completely before starting. I may make these again during the holidays as we love pecan sandies and I'm sure they will come out much better. :)
- 1 cup butter
- 1⁄4 cup confectioners' sugar
- 2 cups flour
- 2 teaspoons vanilla
- 1 tablespoon water
- 1 cup pecans, chopped
- 2 cups confectioners' sugar
Directions See How It's Made
- Cream together the butter and 1/4 cup sugar.
- Add the flour, vanilla, water and pecans, mix until well combined.
- Form into rolls about 3/4 inch thick. Cut into pieces about 1 1/2 inches long.
- Bake on ungreased cookie sheets in 300 degree oven for 20 minutes.
- While still hot (as hot as you can still touch) roll in the 2 cups confectioners' sugar.
- Let cool, but do not store in refigerater.