Pecan Sandies Cookies

The recipe Pecan Sandies Cookies can be made in around 40 minutes. One portion of this dish contains approximately 2g of protein, 17g of fat, and a total of 263 calories. For 44 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 30. A mixture of water, confectioners sugar, pecans, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 31374 foodies and cooks. It works well as a hor d'oeuvre. It is brought to you by Taste of Home. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so amazing. If you like this recipe, take a look at these similar recipes: Maple Pecan Sandies Cookies, Pecan Sandies Cookie (Mexican Wedding Cookies), and Pecan Sandies.

Servings: 30

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 cups butter, softened

Additional confectioners' sugar

1 cup confectioners' sugar

4 cups all-purpose flour

2 cups chopped pecans

4 teaspoons vanilla extract

2 tablespoons water

Equipment:

oven

bowl

baking sheet

wire rack

Cooking instruction summary:

Directions Preheat oven to 300. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar. Yield: about 5 dozen. Originally published as Pecan Sandies Cookies in Taste of HomeFebruary/March 1994, p39 Nutritional Facts 1 serving (2 each) equals 239 calories, 18 g fat (8 g saturated fat), 33 mg cholesterol, 124 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Preheat oven to 30

2. In a large bowl, cream butter and sugar.

3. Add water and vanilla; mix well. Gradually add flour; fold in pecans.

4. Roll dough into 1-in. balls.

5. Place on ungreased baking sheets and flatten with fingers.

6. Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.


Nutrition Information:

Quickview
262k Calories
2g Protein
17g Total Fat
25g Carbs
1% Health Score
Limit These
Calories
262k
13%

Fat
17g
26%

  Saturated Fat
8g
51%

Carbohydrates
25g
9%

  Sugar
12g
13%

Cholesterol
32mg
11%

Sodium
108mg
5%

Alcohol
0.18g
1%

Get Enough Of These
Protein
2g
5%

Manganese
0.41mg
21%

Vitamin B1
0.18mg
12%

Selenium
6µg
9%

Folate
32µg
8%

Vitamin A
381IU
8%

Vitamin B2
0.1mg
6%

Vitamin B3
1mg
5%

Iron
0.95mg
5%

Copper
0.1mg
5%

Fiber
1g
4%

Phosphorus
39mg
4%

Vitamin E
0.45mg
3%

Magnesium
12mg
3%

Zinc
0.43mg
3%

Vitamin D
0.23µg
2%

Vitamin B5
0.15mg
1%

Potassium
49mg
1%

Vitamin K
1µg
1%

Calcium
10mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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