Craisin Pecan Sandies Recipes

PECAN SANDIES

Steps:

• In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.

PECAN SANDIES COOKIES

Steps:

• 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.

PECAN SANDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

PECAN SANDIES RECIPE

Steps:

• Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter is smooth and creamy.
• With the mixer on low, slowly add the flour, powdered sugar, and salt. If the dough is too dry (if it doesn't hold together when you squeeze it), add 1 tablespoon of milk at a time until the dough resembles a dry cookie dough. It shouldn't be sticky, but just wet enough to hold together if you shape it into a ball.
• Next, add the butterscotch chips and pecans and fold them into the cookie dough. Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes up to 1 hour.
• While the dough chills, preheat your oven to 350F and line your baking sheets with parchment paper or silicone baking mats. Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼" thick. Cut out your desired shape (I used a 2.5" round cookie cutter) and transfer them to the prepared baking sheets.
• Bake for 14-18 minutes or until the cookies are just starting to turn golden brown around the edges. Remove from the oven and allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store at room temperature for up to five days.

CRAISIN PECAN SANDIES

Steps:

• Preheat oven to 375.
• Sift together flour, baking powder, pecan dust, and salt. Set aside.
• Cream butter and sugar together in large bowl of electric stand mixer (a hand mixer works as well) and beat until light in color.
• Add wet ingredients (egg, milk, lemon juice, lemon zest, and vanilla) and beat to combine.
• Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
• Stir by hand, the craisins and chopped pecans.
• Mold into cookie shape with hands, or use an ice cream scoop and a fork to push them down into a cookie shape. They do not spread much. Place about 1" to 1 ½ apart on a cookie sheet.
• Bake for 15 to 18 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
• Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
• Depending on cookie size, it yields about 2 -3 dozen.

CRANBERRY PECAN SANDIES

Steps:

• Preheat oven to 350°F.
• Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
• Roll into 1 inch balls.
• Place 2 inches apart on ungreased baking sheets.
• Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
• Press a pecan half into each cookie.
• Bake for 12-14 minutes or until lightly browned.
• Cool one minute, then remove to wire racks.
• Whisk glaze ingredients in a small bowl; drizzle over cookies.