Pecan Sandies Melt In Your Mouth Recipes

PECAN SANDIES (MEXICAN WEDDING COOKIES/CAKE)

Steps:

• Using a hand mixer or a stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the water and vanilla.
• Stir in the flour and pecans until well blended.
• Cover the dough with plastic wrap and chill in the fridge for at least four hours.
• Preheat the oven to 325 °F.
• Shape the dough into walnut sized balls or crescents. (Crescent shaped are more the traditional Mexican wedding form of these cookies.)
• Place the dough balls or crescents 2 inches apart onto ungreased cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, until golden.
• Cool on a baking rack, then roll in the confectioners sugar. I don't roll them when they are warm as they still will soak up the powdered sugar while cool and this way they don't get sticky.

PECAN SANDIES - MELT IN YOUR MOUTH

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, cream together the butter, vegetable oil, 1 cup of white/granulated sugar and confectioners sugar until smooth.
• Beat in eggs one at a time.
• Add vanilla. Stir until blended.
• Combine flour, baking soda, cream of tartar and salt.
• Stir into the creamed mixture. Mix until completely blended.
• Mix in the pecans.
• Roll dough into 1 inch balls and roll each ball in remaining white sugar.
• Place cookies 2 inches apart onto ungreased cookie sheet. (you may top each cookie with a pecan half if you like).
• Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden.
• Remove from cookies sheet to cool on wire racks.

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.