Prep 30 mins
Cook 1 hr
There are a number of variations on this buttery shortbread type cookie; a Christmas classic. The nuts are variable. I have used hazelnuts and almonds as well, and a combination of a couple different nuts can be very good. I adopted this recipe as a Recipezaar orphan, and made some changes to it to conform with how I make these.
- 1 cup softened unsalted butter
- 1 2⁄3 cups soft unbleached flour
- 1 pinch salt
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 2 cups pecans, finely chopped
- 3⁄4 cup powdered sugar (to roll)
- Cream the butter and add the flour and salt, sugar and vanilla.
- Add the pecans or other nuts, and mix well.
- Wrap the dough in waxed paper and chill it until firm.
- Divide the dough into 64 equal parts. Roll each part into finger or crescent-shaped lengths and place on a parchment-lined baking sheet.
- Bake at 325°F for about 10 minutes. They should be firm, but not browned.
- Sift the icing sugar into a wide, shallow bowl. Roll the cookies in the sugar while they are still warm.
- Let the cookies cool, and store them in a covered tin. They are best when they have aged for several days.
I have been looking for this recipe for a long time and was very excited when i found it but was very disapointed with the results. They were very brittle and dry.
I love these cookes. I lost my recipe and was glad to find this one. I made some last night and lets just say I stuck the rest in the freezer, that way I can't eat anymore. Ha ha! Thanks so much! Oh the only substitution I made was to use vanilla sugar in place of the liquid vanilla.
I've been looking for a pecan sandies type recipe! Thank you for posting.