Wednesday, December 17, 2008

Pecan Sandies

These are one of the best cookies to go with coffee that I know. The dough is somewhat strange to work with---you need to convince it to hold together. However, they are pretty easy to make. They do harden very quickly, but that is easily remedied by putting a slice of bread in the container the cookies are stored in (or just dipping/eating them with coffee). These cookies are also sometimes called Russian Tea Cookies.

Pecan Sandies

2 c flour
1/4 c pecans, finely chopped
1/8 salt
3/4 c sugar
9 T butter, at room temperature
2 t vanilla

1/4 c powdered sugar

Combine flour, pecans, and salt, stirring well with a whisk. In a separate bowl, combine sugar and butter with a mixer until they are fluffy (about 2 minutes). Beat in vanilla. Beating at low speed, gradually add flour mixture and beat until just combined (dough will look very crumbly) Shape dough into 1" balls. Place balls on cookie sheets (they won't rise so they don't need to be very far apart). Bake in preheated 350 oven for 20 minutes or until lightly browned. While cookies are still hot, roll in powdered sugar. Cool completely and store in an airtight container.

2 comments:

Michelle Cato said...

So how does the bread help keep the cookies from getting too hard? I have never heard of that.

Melani said...

The cookies absorb the moisture from the bread. The bread ends up hard and the cookies not quite as hard.